ROASTED PUMPKIN (OR WINTER SQUASH) ON LAMB'S LETTUCE
This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish.
Provided by tigerduck
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pumpkin/Squash:.
- Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
- Skin and mince garlic. Pick thyme leaves from sprigs. Mix minced garlic and thyme leaves with paprika and olive oil. Brush pieces of pumpkin/squash with mixture. Season with salt and pepper.
- Roast in 180°C/350°F oven on the middle shelf for 15-20 minutes.
- Salad:.
- Make dressing with orange juice, balsamic vinegar, mustard, salt, pepper and olive oil. Wash lamb's lettuce and dry very well. Toast pumpkin seeds/squash seeds in a skillet WITHOUT oil/butter on low heat (watch them).
- Serve:.
- Arrange lamb's lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.
Nutrition Facts : Calories 337.7, Fat 26.7, SaturatedFat 3.9, Sodium 151.2, Carbohydrate 21.7, Fiber 6.7, Sugar 5.8, Protein 8.9
ROASTED BUTTERNUT SQUASH PIZZA
Steps:
- Preheat the oven to 425°F and line or grease a rimmed half-sheet pan.
- Cut the butternut squash into 1-inch cubes. Toss with 3 tablespoons of olive oil and 1/2 teaspoon kosher salt and fresh-ground black pepper. Roast, stirring once, for about 15 minutes, until just tender. It's ok if the squash is slightly underdone.PRO TIP: To break down a whole butternut squash, trim the top and bottom from the squash. Use a vegetable peeler to peel the squash. Cut the long neck portion into cubes. Then, slice the bulbous bottom portion in half length lengthwise. Scoop the seeds and membrane, then dice each half. This Food52 article breaks the process down well, with photos.
- While the butternut squash roasts, prepare your remaining ingredients.
- Flour, stretch, and press the pizza dough into a half-sheet pan that's been greased with the remaining olive oil and dusted with cornmeal or flour. Dust the pizza dough with flour as necessary to prevent it from sticking. TIP: If you want to save a dish, or only have one half-sheet pan, just wait until the butternut squash is out of the oven. When the sheet pan cools, just re-grease and proceed.
- Sprinkle the mozzarella over the pizza dough. Add the onion, then the roasted butternut squash, followed by the crumbled blue or goat cheese, sage, and rosemary. Add a sprinkle of salt and pepper.
- Bake for 20 to 25 minutes, or until the bottom of the pizza crust is golden brown. PRO TIP: Place the sheet pan on the bottom rack of the oven. The radiant heat from the oven floor will help brown the bottom of the crust. You could also put the sheet pan directly on top of a pizza stone.
- Drizzle the honey over the pizza. Cut into slices and serve hot.
ROASTED WINTER SQUASH
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 50m
Yield 2 cups, pureed
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.
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
ROASTED PUMPKIN (WINTER SQUASH)
Don't discard that Halloween/Thanksgiving pumpkin you bought for decoration. It will provide you with many side dishes as well as deserts. This is one of my favorites.
Provided by m10419
Categories Vegetable
Time 1h10m
Yield 4 Slices, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Spray 8"x8" baking dish with cooking spray.
- Arrange 4 pumpkin section, skin side down, in dish.
- Salt and pepper to taste.
- Place 2 pats butter on each pumpkin section.
- Sprinkle with brown sugar to taste.
- Cover dish and place on center rack of oven for one (1) hour.
Nutrition Facts : Calories 148.3, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 102.6, Carbohydrate 11.7, Sugar 5.5, Protein 0.1
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