Butternut Squash Pecans And Currants Recipes

Steps:

• Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
• Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
• Arrange the squash on a warm platter and top with some or all of the dressing.

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.

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

Steps:

• Preheat the oven to 350°F. Wrap the shallots and 2 tablespoons water in aluminum foil and bake for 50 minutes.
• In a stainless steel pan, steam the brussels sprout hearts and butternut squash in 1/4 cup water for 5 minutes. Add the shallots, thyme, brussels sprout leaves, lemon zest, vinegar, and currants. Steam 3 more minutes.
• Sprinkle with hemp seeds to garnish.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
• Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
• Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.

Steps:

• Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour., Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities. , Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
• Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

Steps:

• Preheat the oven to 350 F. Halve the squashes lengthwise. Use a spoon to remove all the seeds; discard the seeds. Place squashes cut side up on a rimmed baking sheet lined with parchment paper. Rub with 1 tablespoon olive oil and ½ tablespoon salt; then turn squashes over and rub the other side with another tablespoon olive oil and ½ tablespoon salt. With the squashes placed cut side down, roast until they are easily pierced with a sharp knife, 30-45 minutes. Meanwhile, prepare the other ingredients.
• While the squash is roasting, combine currants and wine in a small saucepan and bring to a boil over high heat, 1-2 minutes. Reduce to heat low and simmer, 1 more minute. Remove from heat and let currants soak, 30 minutes.
• Use a paring knife to peel the onion and garlic. (Alternatively, smash the garlic with a larger chef's knife to remove the peel.) Remove the root end of the onion; then thinly slice the onion and garlic cloves, and place into a medium heavy-bottomed pot. Add remaining 3 tablespoons olive oil and 1 tablespoon salt. Turn heat to high and begin sautéing the vegetables, stirring often, 1-2 minutes. Then turn heat to low and continue sautéing, low and slow, until the vegetables are very soft, 10-15 minutes.
• When squashes are tender and the skin is lightly brown, remove from oven. (Note: If you're roasting different sized squashes, the smaller ones will cook faster and may need to be removed sooner.) Check for doneness by piercing the flesh with a knife in the meatiest part of each squash. If there's no resistance, the squash is done. Set aside until they are cool enough to handle, 15-20 minutes.
• Roughly chop almonds and set aside in a bowl. When the squash is cool enough to handle, scoop the flesh out of the shell and add to the bowl of a food processor. Add the onion, garlic, and oil from the pot to the food processor. Pulse a few times, then purée until smooth. Transfer the purée back into the pot that the onions and garlic were cooked in. (Tip: Clean the blade of the food processor by pouring out the purée, pulsing once, then removing the blade. Scrape any remaining purée into the pot.)
• Warm the squash purée over medium-high heat. Add almonds and pumpkin seeds. Thoroughly drain the currants (discard the wine), then add to the purée and stir to combine. When purée is hot, stir in the vinegar. Taste, and add more salt as necessary. Serve.