Butternut Squash Tart With Pumpkin Seed Crust Recipes

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ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS



Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds image

We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 19

8 cups cubed peeled butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) fresh baby spinach
1/2 cup crumbled Gorgonzola cheese
PUMPKIN SEEDS:
1/3 cup fresh pumpkin seeds
1 teaspoon olive oil
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
DRESSING:
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 shallot, finely chopped
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS



Roasted Butternut Squash Quinoa with Pumpkin Seeds image

Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.

Provided by Soup Loving Nicole

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 34m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon light brown sugar
1 ½ cups 1-inch cubes peeled, seeded butternut squash
1 tablespoon olive oil
1 ½ cups quinoa, rinsed and drained
3 cups Swanson® Chicken Broth
½ cup raw pumpkin seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
  • Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
  • Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
  • Stir the quinoa and pumpkin seeds into the roasted squash.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 34.9 g, Cholesterol 17.8 mg, Fat 16.2 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.1 g

BUTTERNUT SQUASH TART WITH PUMPKIN SEED CRUST



Butternut Squash Tart With Pumpkin Seed Crust image

Another wonderful recipe from To Many Cooks by Nancy Wood Moorman (cookbookmarketplace.com). There's a cheese lattice topping instead of a crust topping so there's more protein and more flavor. Use a good quality cheese, like an aged Gouda.

Provided by fluffernutter

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup roasted salted pumpkin seeds
1 cup all-purpose flour
6 tablespoons butter, chilled and diced
1/4 cup cold water
1 cup cooked squash
1/4 cup heavy cream
1 -2 tablespoon butter
1 large egg, beaten
3/4 teaspoon salt
1/4 teaspoon pepper
4 ounces thinly sliced gruyere or 4 ounces aged gouda cheese

Steps:

  • For the crust, process the pumpkin seeds in a food processor until ground to a meal. Add the flour and butter and process to the texture of a coarse meal. Add the water and process until the mixture forms a ball.
  • Flatten to a disk and sprinkle with flour. Roll to about 1/8-inch thickness and press into a tart pan. Prick with a fork and chill for 30 minutes. Bake at 425 degrees for 20 minutes or until golden.
  • Combine the squash with the cream, butter, egg, salt and pepper and mix well or process until smooth. Spoon into the cooled tart shell.
  • Slice the cheese into strips and arrange them on the tart to form a lattice. Bake at 375 for 20 to 25 minutes or until filling is slightly puffed and cheese is melted.

Nutrition Facts : Calories 354.1, Fat 27, SaturatedFat 15.2, Cholesterol 105.4, Sodium 467.6, Carbohydrate 18, Fiber 1, Sugar 0.7, Protein 10.9

PUMPKIN (BUTTERNUT SQUASH) PIE



Pumpkin (Butternut Squash) Pie image

This recipe tastes like pumpkin pie, but is made with butternut squash, a sweeter gourd. It has a delicious oatmeal crust. I first made this recipe with my dad at thanksgiving. It was a big hit because everyone thought it was pumpkin. The recipe comes from "The Natural Gourmet" cookbook by Colbin

Provided by 1004968

Categories     Pie

Time 1h45m

Yield 1 9 inch pie, 12 serving(s)

Number Of Ingredients 15

1 1/2 cups rolled oats
1/2 cup brown rice flour
1/2 cup chopped almonds
1/3 cup vegetable oil
3 tablespoons maple syrup
1/4 cup water
1 pinch salt
3 lbs butternut squash
3 eggs
1/2 cup maple syrup
1 pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

  • preheat oven to 400°F cut the squash in half and place face down on a cookie sheet. bake 45-50 min until tender. let cool. scoop out seeds and trash. take out the pulp and set aside (should be about 3 cups).
  • In the meantime make the crust.- oil a 9 inch pie plate. In a bowl mix the oats, brown rice flour, and almonds. in another bowl mix the oil maple syrup, salt, and water. mix the wet ingredients into the dry ones.
  • place mixture into the pie dish and press up the sides of the pie plate. Bake for 5-7 min in the same oven as the squash. do not let brown.
  • make the filling- mix the squash, eggs, maple syrup, salt, and spices in a food processor until smooth (works well in a blender in small batches).
  • pour filling into pie crust and bake for 15 min at 400F then reduce the temp to 375 for 30 min or until set.
  • let pie cool at room temp and then chill in fridge.

Nutrition Facts : Calories 269.2, Fat 11.3, SaturatedFat 1.6, Cholesterol 52.9, Sodium 70.2, Carbohydrate 38.9, Fiber 4.4, Sugar 14.1, Protein 6.1

BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST



Butternut Squash Pie With Graham Cracker Crust image

Make and share this Butternut Squash Pie With Graham Cracker Crust recipe from Food.com.

Provided by ellamaesplace

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup butternut squash, cooked and mashed
3/4 cup nonfat milk
2 eggs
1/2 cup dark brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon ginger
2 teaspoons cinnamon
1/8 teaspoon salt
1 graham cracker crust

Steps:

  • Preheat oven to 350 degrees.
  • In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .

Nutrition Facts : Calories 314, Fat 11.7, SaturatedFat 2.6, Cholesterol 71.1, Sodium 323.7, Carbohydrate 48.8, Fiber 1.5, Sugar 35.1, Protein 5.1

BUTTERNUT SQUASH RISOTTO WITH TOASTED PUMPKIN SEEDS



Butternut Squash Risotto with Toasted Pumpkin Seeds image

I love risotto, but I don't love all of the fat and heaviness of the traditional recipe, so I found a more Southwestern flair that gives it a lot of big taste and richness with a whole lot less fat, and better fats. Perfect as a side dish to roasted or steamed meats or a Mexican or Spanish stewed meat. Risotto needs constant attention, so prepare something easy as a main dish or something that can be cooked earlier and left to stand, or put in the warmer.

Provided by The Jazz Chef

Time 1h40m

Yield 8

Number Of Ingredients 15

1 medium butternut squash
1 medium tomatillo, husked and chopped
1 small onion, roughly chopped
3 cloves garlic
2 peppers dried pasilla chile peppers
½ dried red chile pepper
¾ cup beef broth
10 cups chicken broth
4 tablespoons canola oil
1 tablespoon extra-virgin olive oil, or more as needed
2 cups Arborio rice
¼ cup grated Manchego cheese
¼ cup Seeds, pumpkin and squash seed kernels, dried
1 teaspoon smoked Spanish paprika
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
  • Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
  • Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
  • Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
  • Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
  • Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 68.8 g, Cholesterol 10.1 mg, Fat 12.8 g, Fiber 4.7 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 1586.6 mg, Sugar 5.7 g

BUTTERNUT SQUASH WITH PUMPKIN-SEED PESTO



Butternut Squash with Pumpkin-Seed Pesto image

Provided by Lillian Chou

Categories     Sauce     Food Processor     Side     Roast     Vegetarian     Quick & Easy     Low Sodium     Butternut Squash     Fall     Winter     Healthy     Cilantro     Seed     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 5

1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 500°F with rack in middle.
  • Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
  • Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
  • Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
  • Toss squash with pesto and salt and pepper to taste. Serve immediately.

BUTTERNUT PUMPKIN PIE



Butternut Pumpkin Pie image

America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

Provided by Stella Parks

Categories     Thanksgiving     Pie     Fall     Butternut Squash     Squash     Bourbon     Ginger     Cinnamon     Nutmeg     Bake

Yield 1 (9-inch) pie; 8 to 12 servings

Number Of Ingredients 16

Butternut Custard:
1 medium butternut squash (about 7 inches long and 4 inches across at the base; at least 24 ounces)
1 recipe (2 cups/19 ounces) Quick Condensed Milk, at room temperature
1/2 cup packed (4 ounces) light brown sugar
1 tablespoon vanilla extract or bourbon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg, plus more to garnish if desired
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1/8 teaspoon ground cloves
2 tablespoons (1 ounce) unsalted butter, melted
3 large eggs, straight from the fridge
For the pie:
1 fully baked No-Stress All-Butter Pastry Crust
1/2 recipe (2 cups/8 ounces) Make-Ahead Whipped Cream, or any variation (optional)
1 cup (5 ounces) crushed Heath® Toffee Bits (optional)

Steps:

  • Prepare the squash purée:
  • Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
  • When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
  • Make the pie:
  • Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
  • Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
  • Make Ahead
  • From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
  • Leftover squash purée can be refrigerated for up to 1 week.

SPICED KABOCHA SQUASH PIE WITH PUMPKIN-SEED CRUMBLE



Spiced Kabocha Squash Pie With Pumpkin-Seed Crumble image

This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a beaten egg and sprinkle with coarse sugar before baking.

Provided by Rhoda Boone

Categories     Dessert     Thanksgiving     Squash     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 27

For the pie crust:
1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
For the filling:
One 2 1/2-pound kabocha squash
1 1/4 cups heavy cream
1/2 cup packed light brown sugar
2 tablespoons molasses
3 large egg yolks plus 1 whole egg, room temperature
1 teaspoon vanilla extract
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
For the crumble topping:
1/2 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/8 teaspoon baking powder
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
1/2 cup shelled, roughly chopped, and toasted pumpkin seeds (pepitas)
Special equipment:
9-inch pie pan

Steps:

  • Preheat the oven to 400°F with 1 rack on the bottom rung and 1 rack in the center of oven. Place 1 rimmed baking sheet on the bottom rack to preheat.
  • Make the pie dough:
  • In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
  • Roast the squash:
  • Meanwhile, cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash, cut-side down, on a rimmed baking sheet and add a splash of water to the pan. Bake in center of oven until the squash flesh is easily pierced with a knife, about 1 hour. Remove from the oven, and allow to cool. Reduce the oven to 375°F.
  • Roll out the dough:
  • Meanwhile, roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, then crimp the edge as desired. Chill at least 30 minutes.
  • Make the crumble topping:
  • In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder to combine. Add the butter and massage with your fingertips until the mixture becomes clumpy and moist. Add the pumpkin seeds and mix until incorporated. Chill at least 30 minutes.
  • Fill the pie and bake:
  • When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/4 cups and place in a blender. (Discard the skins and reserve extra squash flesh for another use.) Add cream, sugar, molasses, eggs, vanilla, ginger, cinnamon, nutmeg, and salt to the blender. Puree until filling is smooth and creamy.
  • Pour the filling into the unbaked pie shell (do not overfill) and smooth the top with a rubber spatula. Sprinkle the top with the crumble mixture. Place on preheated rimmed baking sheet on bottom rung of oven. After 30 minutes, rotate baking sheet and move to center rung of oven. Bake until the filling is set and the crumble topping is golden brown, 25 to 35 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

BUTTERNUT PIE WITH OR WITHOUT CRUST



Butternut Pie With or Without Crust image

If you like pumpkin pie you'll like this! Serve with whipped cream! I've also made it without a crust just lightly spray oil then pour filling into pan. Butternut is also known as the African Bell. Method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories     Pie

Time 1h15m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 9

baked and pureed butternut squash (Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
12 ounces evaporated milk
4 eggs, mixed
1 cup sugar
2 tablespoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 fluid ounces Southern Comfort

Steps:

  • Mix everything except for pie crust with whisk.
  • Pour into crust.
  • Bake in preheated oven at 425° for for 15 minutes.
  • Lower temperature to 325° and bake for 45 more minute.

Nutrition Facts : Calories 105.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 59, Sodium 40.3, Carbohydrate 15.5, Fiber 0.5, Sugar 12.6, Protein 3.1

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