ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
ROASTED BUTTERNUT SQUASH WITH CURRY AND CORIANDER
Categories Side Roast Quick & Easy Low/No Sugar Curry Butternut Squash Fall Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a small saucepan heat the butter with the oil, the curry powder, and salt and pepper to taste over moderately low heat, stirring, until it is melted and in a roasting pan just large enough to hold the squash in one layer toss the squash with the curry mixture until it is coated well. Roast the squash in the middle of a preheated 375°F. oven, shaking the pan occasionally, for 25 minutes, or until it is tender. Season the squash with salt and pepper, add the coriander, and toss the mixture gently.
ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Steps:
- Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
INDIAN BUTTERNUT SQUASH CURRY
Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
- Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
- Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium
OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY
Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.
Provided by mell_2
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F.
- Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
- While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
- Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
- Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
- Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
- Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
- Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
- Serve as main dish with Chappatis or as a side dish.
Nutrition Facts : Calories 230.9, Fat 8.1, SaturatedFat 0.7, Sodium 1473.9, Carbohydrate 41.4, Fiber 10.5, Sugar 11, Protein 4.9
ROASTED AND CURRIED BUTTERNUT SQUASH SOUP
This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
Provided by lcpgh
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
- Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
- Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
- Remove bay leaf and serve hot. Garnish with fresh parsley if desired.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 31.1 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.9 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 376.8 mg, Sugar 10.1 g
BUTTERNUT SQUASH CURRY
Make and share this Butternut Squash Curry recipe from Food.com.
Provided by katie in the UP
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Puree onion, garlic and 1 tbls vegetable broth in blender until smooth.
- Heat oil in 4 qt pot over med heat, add mustard seeds, fennel seeds and coriander, cook until fragrant (1 to 2 minutes).
- Stir in onion paste and ginger.
- Cook, stirring often, until caramelized, 6 to 8 minutes.
- Add tomato paste, scraping bottom of pot if needed.
- Stir in remaining 3 cups of broth, salt and chili pepper flakes.
- Add squash, and cover partially.
- Bring to a boil.
- Reduce heat, and simmer gently until squash is tender, 12 to 15 minutes.
- Serve over brown rice and garnish with cilantro and lime wedges.
- To thicken curry a bit, mash up some of the squash.
Nutrition Facts : Calories 275.4, Fat 4.9, SaturatedFat 0.7, Sodium 1241.7, Carbohydrate 56.6, Fiber 7.7, Sugar 7.7, Protein 5.8
BUTTERNUT SQUASH CURRY
Serve this butternut squash curry with rice.
Provided by Dan Denardo
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
- Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g
More about "roasted butternut squash with curry and coriander recipes"
CURRY-ROASTED BUTTERNUT SQUASH RECIPE - EMILY FARRIS
From foodandwine.com
Servings 6Total Time 50 mins
ROASTED BUTTERNUT SQUASH WITH CURRY LEAVES - FOOD & WINE
From foodandwine.com
5/5 (1)Category Squash + GourdsServings 4Total Time 50 mins
ROASTED BUTTERNUT SQUASH WITH CURRY AND CORIANDER - BIGOVEN
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Side Dish
BUTTERNUT SQUASH, COCONUT & CORIANDER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEGAN RED THAI CURRY WITH ROASTED BUTTERNUT SQUASH
From fussfreeflavours.com
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
BUTTERNUT SQUASH CURRY WITH LENTILS - READY IN 30 MINUTES!
From tamingtwins.com
BUTTERNUT SQUASH CURRY {EASY!} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BUTTERNUT SQUASH CURRY INSTANT POT - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH CURRY - DELICIOUS VEGGIE CURRY - THE ... - THE …
From greatcurryrecipes.net
ROASTED BUTTERNUT SQUASH CURRY - GRATEFUL GRAZER
From gratefulgrazer.com
ROASTED BUTTERNUT SQUASH - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BUTTERNUT SQUASH COCONUT CURRY WITH CORIANDER YOGURT
From grahamsfamilydairy.com
BUTTERNUT SQUASH CHEESECAKE RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED BUTTERNUT SQUASH (30 MINUTES!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
BUTTERNUT SQUASH CURRY WITH CRISPY CHICKPEAS - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY BUTTERNUT SQUASH CURRY - WENT HERE 8 THIS
From wenthere8this.com
CURRY ROASTED BUTTERNUT SQUASH - MY HEART BEETS
From myheartbeets.com
CURRY ROASTED BUTTERNUT SQUASH - THE LEMON BOWL®
From thelemonbowl.com
SQUASH & VEGETABLE CURRY - BITES OF FLAVOR
From bitesofflavor.com
BUTTERNUT SQUASH CURRY - VEGAN ON BOARD
From veganonboard.com
BUTTERNUT SQUASH AND TOFU THAI RED CURRY | TILDA
From tilda.com
EASY BUTTERNUT SQUASH CURRY - HINT OF HEALTHY
From hintofhealthy.com
BUTTERNUT SQUASH CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
BUTTERNUT SQUASH CURRY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROASTED BUTTERNUT SQUASH | EASY AND DELICIOUS SIDE
From wellplated.com
ROASTED BUTTERNUT SQUASH CURRY - SOLERANY.COM
From solerany.com
CURRY-SPICED BUTTERNUT SQUASH SOUP - SAVORING TODAY
From savoringtoday.com
STICKY TAMARIND SQUASH CURRY WITH CORIANDER & MINT DRESSING
From rebelrecipes.com
CINNAMON ROASTED BUTTERNUT SQUASH - INSPIRED TASTE
From inspiredtaste.net
ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY WITH LENTILS
From eatloveeats.com
ROASTED BUTTERNUT SQUASH WITH CURRY AND CORIANDER
From wikifoodhub.com
ROASTED BUTTERNUT SQUASH & COCONUT CURRY SOUP WITH CINNAMON …
From inspirededibles.ca
BUTTERNUT SQUASH CURRY | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
CURRY SAGE BUTTERNUT SQUASH SOUP RECIPE | SOUP RECIPES | PBS FOOD
From pbs.org
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY - CUPFUL OF …
From cupfulofkale.com
CAULIFLOWER CURRY WITH ROASTED SQUASH RECIPE - TOM …
From tomkerridge.com
You'll also love