Cinnamon Nutmeg Butternut Squash Pancakes Recipes

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CREAMY BUTTERNUT SQUASH WITH CINNAMON SOUP

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 8

Number Of Ingredients 14



Creamy Butternut Squash With Cinnamon Soup image

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 21.3 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 77.7 mg, Sugar 7.5 g

2 tablespoons olive oil
1 ½ pounds peeled and seeded butternut squash , cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: store-bought apple chips

SQUASH PANCAKES

These are savory pancakes and my favorite way to eat summer squash. I could eat a whole batch myself.

Provided by Chele B

Categories     Vegetable

Time 25m

Yield 12 pancakes, 2-6 serving(s)

Number Of Ingredients 8



Squash Pancakes image

Steps:

  • combine all ingredients and mix well. pour by spoonfuls onto a hot pan. fry until golden brown.
  • NOTE: when doubling recipe, do not double salt.

1 cup grated yellow squash (or zucchini would be good too)
1 green onion, finely diced
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
1 tablespoon melted margarine or 1 tablespoon butter
1 beaten egg
1 dash pepper

BUTTERNUT SQUASH WITH NUTMEG

Roasted butternut squash drizzled in browned butter and seasoned with nutmeg and cinnamon

Provided by nina.sch

Time 1h5m

Yield Serves 4

Number Of Ingredients 0



Butternut Squash with Nutmeg image

Steps:

  • Preheat oven to 375
  • Cut peeled squash into 1-inch cubes and put squash on oiled baking sheet, drizzle squash with olive oil
  • Bake for 45 minutes, or until very tender and beginning to brown, stir occasionally
  • Put squash in a serving dish or bowl
  • Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes
  • Pour over squash, toss to coat, and sprinkle with nutmeg and cinnamon. Serve hot.

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