Butternut Squash In Wine Recipes

BUTTERNUT SQUASH IN WINE

Butternut Squash in Wine image

Make and share this Butternut Squash in Wine recipe from Food.com.

Provided by Lelandra

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 butternut squash
1/4 cup butter
1/4 cup brown sugar
1/4 cup red wine
1/2 teaspoon herb seasoning mix
1/2 teaspoon clove
salt and pepper
lemon slice

Steps:

Wash and clean seeds from squash. Place in baking pan, cut side up. Melt butter and pour into squash, sprinkle flesh with brown sugar and add wine, cloves and seasonings. Stir mixture. Cover squash and bake at 350F until flesh is tender [probably 45 minutes]. Garnish with lemon slices and serve hot.

Nutrition Facts : Calories 294.6, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 99.7, Carbohydrate 47.1, Fiber 5.8, Sugar 19.6, Protein 3

SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE

Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine image

This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.

Provided by Dan Toomey

Categories Lamb Stew

Time 6h40m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound cubed lamb stew meat
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper
2 teaspoons butter
1 medium sweet onion, diced
1 medium shallot, diced
4 cloves garlic, minced
2 cups diced butternut squash
2 cups chopped white mushrooms
1 cup diced sweet potato
1 cup diced carrots
1 cup diced celery
2 cups beef bone broth
1 cup Marsala wine
4 sprigs fresh rosemary
4 sprigs fresh thyme, or to taste

Steps:

Season lamb with 1/2 teaspoon salt and pepper.
Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
Remove herbs before serving.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 27.6 g, Cholesterol 39.2 mg, Fat 5 g, Fiber 5.9 g, Protein 15.6 g, SaturatedFat 2.1 g, Sodium 543.1 mg, Sugar 7.9 g

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