BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
CHEESY BUTTERNUT SQUASH PASTA SAUCE
I had some leftover cooked butternut squash and and made this savory pasta sauce. It is tasty over ravioli or any whole grain pasta. Your squash should be very soft to begin with. I generally steam my squash in a slow cooker for 4-5 hours.
Provided by SPEARL20
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups.
- Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 10.1 g, Cholesterol 11.1 mg, Fat 6.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 76.6 mg, Sugar 3.1 g
BUTTERNUT SQUASH MAC AND CHEESE
I received this recipe from a dear friend. This is a quick, great way to incorporate a fall vegetable into a comfort-food favorite. Sweet, creamy, and delicious.
Provided by bwayfreak3
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place butternut squash, cut-side down, on a baking sheet.
- Roast squash in the preheated oven until soft, 40 to 50 minutes. Remove squash flesh from skin and set aside. Reduce oven temperature to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a large saucepan over medium heat. Whisk flour and mustard into melted butter until smooth, about 1 minute. Gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. Remove from heat.
- Stir butternut squash, white Cheddar cheese, and Cheddar cheese into milk mixture until cheese is melted. Stir rotini into cheese mixture. Pour cheese mixture into a 9x13-inch baking dish. Top with bread crumbs.
- Bake in the preheated oven until bread crumbs are golden, about 10 minutes.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 51.9 g, Cholesterol 45.7 mg, Fat 15.6 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 9.4 g, Sodium 307.2 mg, Sugar 6 g
BAKED BUTTERNUT SQUASH WITH PARMESAN CHEESE
Kick up the fall menu when you make our Baked Butternut Squash with Parmesan Cheese recipe. Our Baked Butternut Squash with Parmesan Cheese is a hearty, flavorful dish that is sure to win you compliments!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Toss squash with 2 tsp. oil on rimmed baking sheet; spread evenly onto bottom of baking sheet. Bake 20 min.
- Add onions, pepper and remaining oil; mix lightly. Spread to form even layer on bottom of pan. Bake 20 min. or until vegetables are tender.
- Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 5 g, Protein 4 g
BUTTERNUT SQUASH PANADE
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right. Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish. A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Provided by David Tanis
Categories dinner, lunch, casseroles, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter a deep 9-by-13-inch baking dish and set aside.
- In a large skillet, heat oil until sizzling over medium-high heat. Add onions and cook, stirring often, until softened, about 8 minutes. Season generously with salt and pepper. Continue cooking until onions are nicely browned, about 5 minutes more. Stir in garlic, thyme and sage, then turn off heat.
- Assemble the panade: Line bottom of baking dish with half the bread slices. Add a layer of cooked onion, then a layer of squash. Season squash with salt and pepper. Finish with a layer of grated cheese. Top with remaining bread slices.
- Add water or broth and press down on the top layer of bread to make sure the casserole is evenly saturated. Add more if needed to soak the top layer. It should be damp but not swimming in liquid.
- Cover with foil, place on a sheet pan and bake, covered, for 45 minutes, until squash is tender. Uncover and bake 15 minutes more, until browned and bubbling on top. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 786 milligrams, Sugar 7 grams, TransFat 0 grams
CHEESY STUFFED BUTTERNUT SQUASH
The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.
Provided by My Food and Family
Categories Home
Time 1h29m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
- Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
- Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
- Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
- Bake 22 to 24 min. or until heated through.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
ROASTED SQUASH SHELLS AND CHEESE
Steps:
- Set an oven rack in the middle position. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Spread the squash and onion on the sheet pan and drizzle with the olive oil. Season with 1 1/4 teaspoons of salt, a couple turns of black pepper, paprika, dried mustard and nutmeg and toss to coat. Roast until the squash is tender and the edges are starting to brown, begin checking at 20 minutes.
- Bring a large pot of salted water to a boil and cook the pasta until tender but slightly toothsome, 6 to 7 minutes. Reserve 1 1/2 cups of pasta water and set aside. Drain pasta and return the pot to the stove.
- Combine the squash, vegetable broth, and half of the pasta water in a high powered blender until super smooth. Transfer to the pot and slowly bring up to a simmer. Add the cheese, whisking over low to medium heat until completely melted, 1 to 2 minutes. Thin out with additional pasta water if it is too thick. Add the pasta and toss to coat. Season to taste with salt and pepper. Serve with lots of Sriracha on top.
BUTTERNUT SQUASH AND CHEESE PANADE
Found in the Thanksgiving 2008 edition of Relish Magazine. Can be made into a cassarole or into individual ramekins.
Provided by Miss_Elaine
Categories < 4 Hours
Time 1h20m
Yield 1 cassarole, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion and squash in a lage bowl.
- Add oil and spices, and toss well.
- Arrange in a single layer on a baking sheet. Roast in 400 degree oven until onions begin to brown and squash is tender.
- Grease 9 x 13" cassarole and layer bread, squash mixture and cheese.
- Slowly pour 2 C broth over the top, allowing bread to soak up broth and pressing with back of spoon. Add remaining broth until it reaches 1" below pan's rim.
- Reduce heat 375F and cover pan with foil. Place on baking sheet and bake 30 minutes. Remove foil and bake 35-45 minutes longer, until bubbling puffed and golden. Let stand 5 minutes before serving.
25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE
This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
- Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
- Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
- When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
- Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.
BUTTERNUT SQUASH MACARONI AND CHEESE
from "the perfect pantry" - http://www.theperfectpantry.com/2010/11/cayenne-pepper-recipe-butternut-squash-mac-and-cheese.html
Provided by ellie3763
Categories Macaroni And Cheese
Time 1h30m
Yield 1 9x9 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Combine squash, water (or stock) and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, approximately 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne and salt, and season with black pepper. Stir to combine.
- Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons of the Parmigiano-Reggiano.
- Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine panko crumbs, remaining 2 tablespoons parmesan cheese, and oil; sprinkle evenly over noodle mixture.
- Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30-40 minutes more.
Nutrition Facts : Calories 475.3, Fat 11.1, SaturatedFat 6, Cholesterol 29.8, Sodium 477.2, Carbohydrate 72.1, Fiber 4.1, Sugar 3.3, Protein 21.7
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
Make and share this Butternut Squash With Pecans and Blue Cheese recipe from Food.com.
Provided by Gardening Girl
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F
- Halve the squash, peel and scoop out the seeds. Cut the squash into 1in cubes -
- Place into a roasting tin and drizzle with the oil. Strip about four sprigs of thyme of their leaves (or use dried thyme) and sprinkle over the butternut squash.
- Transfer to the oven and roast for about 30-45 minutes, or until tender.
- Once out of the oven, remove the squash to a bowl. Scatter over the pecans and crumble over the cheese, stirring everything together gently. Season, to taste, with salt and freshly ground black pepper.
- To serve, tear the remaining sprigs of thyme into small pieces and sprinkle over the top of the butternut squash mixture.
Nutrition Facts : Calories 394.2, Fat 24.4, SaturatedFat 5.5, Cholesterol 14.2, Sodium 277.4, Carbohydrate 42.6, Fiber 8.4, Sugar 8.3, Protein 9
BAKED BUTTERNUT SQUASH WITH FETA CHEESE
This is one of my favorite fall dishes: baked butternut squash with a creamy, cheese topping. Try it! You won't regret it.
Provided by lilifee
Categories Side Dish Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil.
- Distribute butternut squash wedges like shingles onto the prepared baking sheet.
- Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top.
- Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.
Nutrition Facts : Calories 586.2 calories, Carbohydrate 35.6 g, Cholesterol 152.4 mg, Fat 46.9 g, Fiber 5.3 g, Protein 12.7 g, SaturatedFat 26.9 g, Sodium 710.9 mg, Sugar 9.4 g
BAKED BUTTERNUT SQUASH AND PARMESAN CHEESE GRATIN
A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.
Provided by French Tart
Categories One Dish Meal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
- Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
- Dot the butter all over the cheese and nut topping.
- Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
- Serves 2 as a main course and 4 as a vegetable accompaniment.
- Serve piping hot with crusty bread and salad, if serving as a main course.
Nutrition Facts : Calories 963.7, Fat 61.7, SaturatedFat 26.6, Cholesterol 110.9, Sodium 1297.2, Carbohydrate 80.5, Fiber 13.4, Sugar 13.4, Protein 33.2
BAKED BUTTERNUT SQUASH WITH GARLIC AND CHEESE
Garlic complements the sweetness of the butternut squash very well. This is a great side or vegetarian main dish from the oven. If you cut the squash into small pieces, it will cut down on the cooking time as well.
Provided by kiki
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
- Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 41 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 7 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 673.1 mg, Sugar 7.6 g
CHEDDAR-BUTTERNUT SQUASH CLAFOUTIS
I came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°., Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm., In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash., Bake until puffed and edges are browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.
Nutrition Facts : Calories 357 calories, Fat 22g fat (11g saturated fat), Cholesterol 176mg cholesterol, Sodium 586mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
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