BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
BUTTERNUT SQUASH BUTTER
Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage.
Provided by Tiny kitchen
Categories Vegetable
Time 50m
Yield 11 1/2 cups, 184 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in large, heavy bottom pot.
- Heat to boiling.
- Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
- To test if done, a dollop placed on a plate will not run after 2 minutes.
- Pack into clean jars, cover and refrigerate or freeze.
Nutrition Facts : Calories 12.2, Sodium 1.3, Carbohydrate 3.1, Fiber 0.1, Sugar 2.7, Protein 0.1
BUTTERNUT SQUASH BUTTER
Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. -Wanda Richardson, Somers, Montana
Provided by Taste of Home
Time 1h20m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- Place all ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, until mixture reaches a thick, spreadable consistency, 1 to 1-1/2 hours. Cool to room temperature. Store in an airtight container in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
BUTTERNUT SQUASH WITH BROWN BUTTER
The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
- Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.
ROASTED BUTTERNUT SQUASH SOUP
Savor the flavors of this roasted butternut squash soup blended with golden Progresso® chicken broth, vegetables and topped with Progresso® plain panko crispy bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375°F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 15 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 6 g, TransFat 0 g
BUTTERNUT SQUASH CASSEROLE
This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc). Yum yum!
Provided by VPMSAVGA
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
- In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
- Bake in preheated oven for 45 minutes, or until set.
- In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 48.7 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 2.9 g, Sodium 192.9 mg, Sugar 26.5 g
More about "homemade butternut squash butter recipes"
30 HEARTY AND DELICIOUS BUTTERNUT SQUASH RECIPES - FOOD …
From foodnetwork.com
Author By
QUICK & EASY BUTTERNUT SQUASH BUTTER | TASTY KITCHEN: A …
From tastykitchen.com
5/5
ROASTED BUTTERNUT SQUASH RECIPE WITH GARLIC BUTTER – …
From eatwell101.com
THE BEST BUTTERNUT SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
BUTTERNUT SQUASH RECIPES
From allrecipes.com
BUTTERNUT SQUASH AND LEEK AGNOLOTTI WITH SAGE AND …
From foodnetwork.com
Author Jeff MauroSteps 8Difficulty Intermediate
ROASTED HONEY NUT SQUASH AND CHICKPEAS WITH HOT HONEY RECIPE
From cooking.nytimes.com
BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SQUASH SAMSA RECIPE (OVEN-BAKED) | KITCHN
From thekitchn.com
BUTTERNUT SQUASH GNOCCHI RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
BUTTERNUT SQUASH SOUP RECIPES
From allrecipes.com
BUTTERNUT SQUASH RAVIOLI RECIPE IN BROWN BUTTER
From cookingwithcocktailrings.com
BUTTERNUT SQUASH SOUP
From dinnertonight.tamu.edu
OUR 10 BEST BUTTERNUT SQUASH RECIPES OF ALL TIME WILL GET …
From allrecipes.com
CREAMY BUTTERNUT SQUASH BUTTER CHICKEN
From halfbakedharvest.com
HANDMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER, PANCETTA …
From bcliquorstores.com
RECIPE: ROASTED SQUASH SOUP | GLOBALNEWS.CA
From globalnews.ca
GARLIC BUTTER BUTTERNUT SQUASH RECIPE – PAN-SEARED BUTTERNUT …
From eatwell101.com
BEST HASSELBACK BUTTERNUT SQUASH RECIPE - HOW TO MAKE …
From goodhousekeeping.com
DELICIOUS BUTTERNUT SQUASH PIE RECIPE (VEGAN OPTIONS)
From homesteadandchill.com
SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH RECIPE | ALLRECIPES
From test.element.allrecipes.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