My Brothers Butternut Squash Recipe By Tasty Recipes

HASSELBACK BUTTERNUT SQUASH RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Place a rack in the upper third of the oven.
• Using a vegetable peeler, peel the skin and the white flesh directly beneath the skin from the butternut squash until the deep orange flesh is exposed. Leave the stem intact if possible. Cut the squash in half lengthwise. Remove the seeds and pulp.
• Place the squash cut-side down on a rimmed baking sheet and pour in the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will making the cutting much easier.
• Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits, about ⅛-inch (3 MM) wide, about ¾ of the way through the squash, being careful not to cut all the way through. Repeat with the second half.
• Grease the baking sheet with olive oil and return the squash to the pan, cut-side down. Brush more olive oil all over the squash. Season with salt and pepper.
• Bake for another 35 minutes, until the squash is fork tender and golden brown on top.
• While the squash finishes baking, make the sauce. In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Add the shallots, season with salt, and cook for 10-12 minutes, stirring, until they begin to caramelize.
• Add the mustard, maple syrup, and apple cider vinegar and whisk to combine. Simmer for 3 minutes, until the sauce is slightly reduced and thickened. Season with salt and pepper to taste. Remove from the heat.
• Drizzle the warm sauce over the butternut squash, making sure to get the sauce in between the slits as best you can. Top with the hazelnuts, pomegranate seeds, and chives. Serve warm.
• Enjoy!

BUTTERNUT SQUASH FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400º F (200º C).
• On a cutting board, halve the squash vertically. Scoop out the seeds, and peel the squash.
• Cut the squash into ½-inch (12 mm) half moons, then cut into ¼-inch (6 mm) fries or wedges.
• In a bowl, toss the fries with oil, salt, and pepper, then transfer to a baking tray.
• Bake for 20-35 minutes, flipping halfway through.
• Enjoy!

ROASTED BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200°C).
• In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and 1 teaspoon of salt until well coated. Spread the squash in a single layer on an unlined baking sheet.
• Roast the squash for 60-70 minutes, until completely tender and just beginning to brown on the edges.
• Once the squash has been roasting for 40 minutes, start the soup: In a large stock pot, melt 2 tablespoons of butter and the remaining 2 tablespoons of olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté for 8-10 minutes, until the onion is translucent and fragrant.
• Add the garlic and sage and stir to combine. Sauté for another 8-10 minutes, until the onions are beginning to caramelize slightly. Add the white wine and cook for 2-4 minutes, until reduced by about half.
• Add the squash to the pot, along with the vegetable broth. Increase the heat to medium-high and bring to a boil. Cover the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, until the squash is completely broken down.
• Remove the pot from the heat. Stir in the heavy cream and remaining 2 tablespoons of butter. Using an immersion blender, blend until the soup is completely smooth and creamy. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Ladle the hot soup into bowls. Top with the toasted walnuts, a drizzle of heavy cream, and a drizzle of chive oil.
• To make the chive oil, combine the ice and 3 cups (720 ml) of water in a medium bowl. Set near the stovetop.
• Add the remaining 3 cups (720 ml) of water to a small saucepan and bring to a simmer over medium-high heat. Add the chives to the simmering water and blanch for 30 seconds, then strain. Transfer the strainer directly to the ice bath to halt the cooking process. Let the chives cool for 1 minute, then drain on paper towels.
• Add the chives and oil to a liquid measuring cup or other tall, narrow container. Using an immersion blender, blend until the chives are completely broken down. Do not overblend, as the chives can turn brown.
• Place a damp paper towel inside a strainer and set over a medium bowl. Pour the chive oil through the strainer to remove any remaining solids.
• Use the chive oil as desired. It will keep in an airtight container in the refrigerator for up to 3 months.
• Enjoy!

MY BROTHER'S BUTTERNUT SQUASH RECIPE BY TASTY

Steps:

• Make the filling: Preheat the oven to 425°F (220°C). Grease a 9-inch-wide, 2-inch-deep pie dish with butter.
• Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash on an unlined baking sheet with the cut side up and drizzle the olive oil over each half. Sprinkle the squash with the salt and pepper, making sure to cover completely. Roast the squash until tender and beginning to brown, about 30 minutes.
• Remove the squash from the oven and let sit until cool enough to handle, about 15 minutes. Reduce the oven temperature to 350°F (180°C).
• Peel the skin from the squash and transfer the flesh to a large bowl. Use your hands to gently crush the squash into bite-size pieces. Add the sugar, eggs, milk, melted butter, vanilla and five-spice. Use a wooden spoon to bring the mixture together, then pour into the prepared pie dish.
• Make the topping: In a medium bowl, stir together the brown sugar and melted butter with a wooden spoon. Add the flour and salt and use your hands to mix until the texture resembles coarse sand.
• Sprinkle the topping over the squash, covering completely. Arrange the pecans halves on top in concentric circles.
• Bake until the top is golden brown and the squash begins to bubble underneath, about 30 minutes. Let cool slightly before serving.
• Enjoy!