GINGER ORANGE SQUASH
Bursting with citrus flavor, this tender side dish complements special autumn dinners and weeknight suppers alike. Our home economists developed the five-ingredient recipe so you can spend less time in the kitchen and more time with family.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.
Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
BUTTERNUT SQUASH PUREE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350-degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.
PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
HONEY ORANGE BUTTERNUT SQUASH
Categories Side Steam Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Orange Butternut Squash Fall Healthy Honey Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft, and remove it from the steamer. In a skillet melt the butter with the honey, the zest, and the orange juice, stirring, add the squash and salt and pepper to taste, and cook the mixture over moderately low heat, stirring gently, for 1 to 2 minutes, or until the squash is coated well with the orange mixture.
BUTTERNUT SQUASH PUREE WITH ORANGE AND GINGER
Provided by Molly O'Neill
Categories dinner, easy, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
- Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 294 milligrams, Sugar 3 grams
BUTTERNUT SQUASH PUREE
Provided by Pierre Franey
Categories dinner, lunch, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pare the squash, remove the seeds and cut into 1 1/2-inch cubes. Place the cubes in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer 5 minutes or until tender.
- Drain and put through a food mill or food processor. Return the puree to the saucepan and add the butter, honey, nutmeg, allspice, cinnamon, salt and pepper. Blend well until smooth. Serve hot with the ham loaf.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams
BUTTERNUT SQUASH PURéE WITH ORANGE, GINGER, AND HONEY
Categories Citrus Ginger Vegetable Side Bake Thanksgiving Butternut Squash Fall Honey Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.
- Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.) Transfer to bowl and serve.
More about "butternut squash purée with orange ginger and honey recipes"
ROASTED HONEYNUT SQUASH RECIPE | EATINGWELL
From eatingwell.com
WEEKNIGHT HONEY-ORANGE CHICKEN WITH …
From eatingwell.com
EASY BUTTERNUT SQUASH PUREE | MY BAKING …
From mybakingaddiction.com
BUTTERNUT SQUASH AND ORANGE JUICE RECIPES - SUPERCOOK.COM
From supercook.com
20 BEST HONEYNUT SQUASH RECIPES - GLORIOUSRECIPES.COM
From gloriousrecipes.com
HOW TO MAKE BUTTERNUT SQUASH PUREE - THE SPRUCE EATS
From thespruceeats.com
BUTTERNUT SQUASH PUREE WITH ORANGE, GINGER, AND HONEY
From bonappetit.com
HONEYED SQUASH PURéE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BUTTERNUT SQUASH PUREE WITH ORANGE, GINGER AND HONEY
From bethsbees.com
BUTTERNUT SQUASH PUREE – A COUPLE COOKS
From acouplecooks.com
BEST BUTTERNUT SQUASH PUREE RECIPE - HOW TO MAKE BUTTERNUT …
From thepioneerwoman.com
BUTTERNUT SQUASH PUREE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
BUTTERNUT SQUASH PURéE RECIPE - SERIOUS EATS
From seriouseats.com
7 RECIPES THAT USE BUTTERNUT SQUASH PUREE - TREEHUGGER
From treehugger.com
SPICE ROASTED BUTTERNUT SQUASH RECIPE - MELISSA RUBEL JACOBSON
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love