BABY SQUASH IN BROWN BUTTER
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F.
- In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
- In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
- Place pan in oven and let the squash finish cooking, approximately 15 minutes.
- **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SHERRIED BABY SQUASH
I went to the farmer's market the other day and these gorgeous baby squash were just calling my name! This is a variation on how I do everyday squash; just a little more special....
Provided by Raquel Grinnell
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and slice the squash into 1/2 inch pieces.
- In a large frying pan, melt the butter over medium high heat. Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan.
- Deglaze the pan with the sherry, scraping up the brown bits. When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt. Toss to coat with butter and onions. Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes.
- When one side is lightly browned, flip squash over to brown on other side. When browned, add pepper and toss. Serve hot.
Nutrition Facts : Calories 136.6, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 81.3, Carbohydrate 7.5, Fiber 1.8, Sugar 4, Protein 1.8
SHERRIED WINTER SQUASH BISQUE
Categories Soup/Stew Blender Dairy Tomato Sauté Low Fat Vegetarian Wheat/Gluten-Free Squash Sherry Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
- Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
- Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.
SHERRIED SQUASH SOUP
A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 50m
Number Of Ingredients 6
Steps:
- Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
- Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.
Nutrition Facts : Calories 183 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
STUFFED BABY SQUASH WITH CREAMY MUSHROOMS & TARRAGON
Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
- Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
- Divide the filling between the hollowed-out squashes. Put the 'lids' on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 655 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
More about "sherried baby squash recipes"
GARLIC ROASTED BABY SQUASHES • SUMMER SQUASH RECIPE
From thegoodheartedwoman.com
Reviews 10Category Side DishCuisine AmericanTotal Time 30 mins
- Cut the stems off of the squashes and put them into a medium bowl. Sprinkle in olive oil, garlic slices, salt and pepper. Toss to coat.
- Spread in a single layer on prepared baking sheet and bake for 15 minutes. Toss gently, and then bake an additional 10 minutes, or until squashes are fork-tender.
ROASTED BABY SQUASH RECIPE [VEGETARIAN / VEGAN] — THE …
ROASTED GARLIC BABY SQUASH - THE LEAN CLEAN EATING …
From theleancleaneatingmachine.com
Estimated Reading Time 1 min
ROASTED SUMMER SQUASH (QUICK & EASY) - SPEND WITH …
From spendwithpennies.com
ROASTED BABY SQUASH WITH FRESH HERBS RECIPE - WHAT'S …
From whatscookingamerica.net
BEST STUFFED BABY SQUASH RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SAUTéED BABY SQUASH WITH SCALLIONS RECIPE - KELLY LIKEN
From foodandwine.com
SAUTéED BABY SQUASH WITH BASIL AND FETA - TASTE AND TELL
From tasteandtellblog.com
SAUTéED BABY SQUASH WITH BASIL AND FETA RECIPE
From myrecipes.com
5/5 (17)Calories 61 per servingServings 6
10 BEST SHREDDED SQUASH RECIPES | YUMMLY
From yummly.com
HOW TO MAKE BUTTERNUT SQUASH BABY FOOD - TASTE OF HOME
From tasteofhome.com
45 BAKED SQUASH RECIPES TO MAKE THIS FALL - TASTE OF HOME
From tasteofhome.com
SHERRIED BABY SQUASH - CHAMPSDIET.COM
From champsdiet.com
BUTTERNUT SQUASH FOR BABIES - MJ AND HUNGRYMAN
From mjandhungryman.com
SAUTEED BABY SQUASH WITH SCALLIONS RECIPE | MYRECIPES
From myrecipes.com
SQUASH CASSEROLE - SHERRY BABY RECIPES
From sherrybabyrecipes.com
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #side-dishes #vegetables #easy #dinner-party #vegetarian #dietary #low-sodium #low-calorie #low-carb #egg-free #free-of-something #low-in-something #onions #squash #taste-mood #savory
You'll also love