Butternut Squash With Thyme And Parmesan Recipes

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BUTTERNUT SQUASH WITH THYME AND PARMESAN

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5



Butternut Squash with Thyme and Parmesan image

Steps:

  • In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.

1/2 cup chicken broth
2 boxes, 10 ounces each, frozen cooked butternut squash puree
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1/2 cup Parmesan

CHICKEN WITH BUTTERNUT SQUASH

I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! NOTE: Thx Sugasnaps. REwrote the directions to make them more clear!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken With Butternut Squash image

Steps:

  • Heat olive oil in a large nonstick frying pan using medium high heat .
  • Add chicken and brown on both sides. Remove and keep warm.
  • Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
  • Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
  • Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
  • If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
  • Serve over pasta preferably, whole grain or brown rice.
  • Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 teaspoon extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced (I use a garlic press)
2 lbs butternut squash (weight before being peeled, seeded, and cut into 1/2-inch pieces 1 lb=appx 1.5 cups)
1 teaspoon dried thyme
1 teaspoon rosemary
14 ounces nonfat chicken broth (If your can or box is smaller you can add some water and bullion)
4 tablespoons grated parmesan cheese (optional)

BAKED BUTTERNUT SQUASH AND CRANBERRIES

Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.

Provided by hipbonez

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8



Baked Butternut Squash and Cranberries image

Steps:

  • In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
  • combine with cranberries.
  • spread in a baking dish.
  • preheat oven to 350 degrees.
  • place in oven for 1 hour.
  • pour cranberry juice over squash and put back in oven for 15-20 minutes.
  • serve warm or cold.

Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3

1 medium butternut squash, peeled and cubed
1/2 onion, sliced
1/2 cup dried cranberries
1 tablespoon olive oil
sage
thyme
1 pinch cinnamon
1/4 cup cranberry juice (white or red)

BUTTERNUT SQUASH GRATIN WITH ROSEMARY BREADCRUMBS

Categories     Side     Bake     Thanksgiving     Dinner     Buffet     Casserole/Gratin     Cheddar     Rosemary     Butternut Squash     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 11



Butternut Squash Gratin with Rosemary Breadcrumbs image

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes.
  • Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350°F oven until heated through, about 10 minutes.)
  • Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes.

1/4 cup (1/2 stick) unsalted butter
4 cups thinly sliced onions (about 1 pound)
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup canned low-salt chicken broth
2 cups fresh breadcrumbs made from soft white bread
2 cups (packed) grated sharp white cheddar cheese
1 1/2 tablespoons chopped fresh rosemary
1/2 teaspoon dried thyme

BUTTERNUT SQUASH AND PARMESAN DIP

Make and share this Butternut Squash and Parmesan Dip recipe from Food.com.

Provided by h.orlando

Categories     Pumpkin

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 7



Butternut Squash and Parmesan Dip image

Steps:

  • Preheat oven to 400 degrees. Rub each half of the squash, inside and out, with a teaspoon of olive oil and season with salt and pepper. Place upside-down on a foil-lined baking sheet, with one sprig of thyme tucked into the cavity of each half. Roast for about 45 minutes, until a fork poked into the non-hollow end of the squash slides in easily. Remove and let cool just slightly.
  • Scoop out the flesh of the squash halves and add to the bowl of a food processor (you can also mash by hand with a potato masher or fork, it will just be a bit chunkier). Add 3/4 cup of the cheese, the leaves from the remaining thyme sprig, nutmeg, and salt. Pulse until blended, then pour in the milk or half and half while the machine is running.
  • Transfer mixture to a small gratin dish (about 8 inches long) or a shallow pie plate. Sprinkle on the remaining 1/4 cup cheese and return to the oven for about 20 minutes. After 15 minutes, turn on the broiler so that the top of the dip gets brown. Serve with crackers, toast, or pita chips.

Nutrition Facts : Calories 176.9, Fat 6.8, SaturatedFat 3.4, Cholesterol 15.7, Sodium 460.6, Carbohydrate 23.3, Fiber 3.8, Sugar 4.8, Protein 8.6

1 butternut squash, halved and seeded
2 teaspoons olive oil
3 sprigs fresh thyme, divided
1 cup freshly grated parmesan cheese, divided
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 cup whole milk or 1/4 cup half-and-half

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

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14



Cheddar-Butternut Squash Clafoutis image

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.

3 cups cubed peeled butternut squash
2 teaspoons olive oil
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 large eggs
1-1/2 cups 2% milk
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 cups shredded sharp white cheddar cheese
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon butter
1 tablespoon minced fresh chives

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