New England Butternut Squash Recipes
NEW ENGLAND BUTTERNUT SQUASH
From Coventry, Connecticut, Linda Massicotte-Black sends her side, New England Butternut Squash, which her family really loves. She writes, "This traditional fall treat is a family favorite because it's delicious and it has a hint of sweetness. Even the picky little eaters at the table enjoy this dish!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of water. Cover and microwave on high for 15-20 minutes or until very tender; drain. , When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.
Nutrition Facts : Calories 192 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 72mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 5g fiber), Protein 2g protein.
NEW ENGLAND BUTTERNUT SQUASH
Nothing says fall like butternut squash. This traditional fall treat is a family favorite because it's delicious and has a hint of sweetness. Even the picky little eaters at the table enjoy this recipe! Diabetic Exchanges: 4 very lean meat, 2 fats and 1 fruit. This came from Taste Of Home Simple & Delicious. I have not tried this posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2"-inch of water. Cover and microwave on HIGH for 15-20 minutes or until very tender; drain.
- When cool enough to handle, scoop out pulp and mash. Stir in the butter, syrup, cinnamon and nutmeg.
NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
Provided by winkki
Categories Coconut
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil and garlic in a large heavy stockpot.
- Sauté 1-2 minutes.
- Add onions, carrots and celery.
- Sauté 10-15 minutes.
- Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
- Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
NEW ENGLAND SEAFOOD CHOWDER
Categories Soup/Stew Milk/Cream Fish Leafy Green Potato Lunch Bacon Curry Kale Butternut Squash Fall Winter Healthy Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and sauté until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
- Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.
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