Spicy Butternut Squash Meatloaf Recipes

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SPICY BUTTERNUT SQUASH MEATLOAF

Large chunks of butternut squash are mixed with ground pork or turkey (take your pick!), diced pancetta, grated Parmesan, and fresh sage leaves for a delightful autumnal dinner recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 1h

Number Of Ingredients 12



Spicy Butternut Squash Meatloaf image

Steps:

  • Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
  • In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.

Nutrition Facts : Calories 429 g, Fat 29 g, Fiber 1 g, Protein 29 g

2 teaspoons extra-virgin olive oil
1 small yellow onion, diced medium (3/4 cup)
2 garlic cloves, minced
1/2 small butternut squash, peeled and diced medium (1 1/3 cups)
3 ounces pancetta or bacon, diced medium (1/2 cup)
1 3/4 teaspoons chopped fresh sage leaves
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds ground pork or turkey
1 cup grated Parmesan (2 3/4 ounces)
1 to 2 slices white sandwich bread, diced medium (1 cup)
1 large egg

SPICY BUTTERNUT SQUASH

This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."

Provided by mersaydees

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3



Spicy Butternut Squash image

Steps:

  • Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
  • Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
  • If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.

3 tablespoons chili powder
1 large lemon, juiced
3 lbs butternut squash, split lengthwise with a sharp, heavy chef's knife, the seeds and fibrous center scooped out of the c

CLASSIC SPICY MEATLOAF

This is my family's favorite meatloaf recipe. Onion may be substituted for green onions (scallions).

Provided by Angela Smith

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 6

Number Of Ingredients 15



Classic Spicy Meatloaf image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
  • Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 531.9 calories, Carbohydrate 26.2 g, Cholesterol 172.9 mg, Fat 32.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 13.1 g, Sodium 1691.1 mg, Sugar 9.5 g

2 tablespoons unsalted butter
1 cup finely chopped onion
½ cup finely chopped green onions
1 carrot, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
⅔ cup ketchup, divided
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ pounds ground beef
¾ pound spicy ground pork sausage
1 cup bread crumbs
⅓ cup minced fresh parsley
2 large eggs, slightly beaten

SPICY BUTTERNUT SQUASH SOUP

Make and share this Spicy Butternut Squash Soup recipe from Food.com.

Provided by Chef Dine

Categories     Low Protein

Time 1h5m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 15



Spicy Butternut Squash Soup image

Steps:

  • Preheat oven to 375 degrees. pour a thin layer of water not the bottom of cookie sheet with sides or jelly roll pan. Place the squash cut-side down. Bake 40 minutes.
  • Cook squash and remove peel. Cut into large squares. Set aside.
  • Melt butter in large stock pot over medium heat. Add onion, shallots, and garlic and sauté 5 minutes or until tender. Pour the low sodium chicken broth into the pot. Add potatoes and increase heat to bring to a boil. Reduce heat to medium-high and boil for 20 minutes.
  • Add the squash, stirring until well mixed.
  • Using a handheld blender, puree the soup until smooth. OR, cool slightly and transfer in batches to food processor and blend until smooth. Return to large pot.
  • Season the soup with the cayenne pepper, allspice, nutmeg, ginger, and pepper. Add apple cider vinegar, splash of white wine or cooking white wine and water. Stir well and ladle into bowls.

Nutrition Facts : Calories 155.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 5.1, Sodium 86.1, Carbohydrate 27.9, Fiber 3.9, Sugar 3.7, Protein 6.6

3 lbs butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 tablespoons dried shallots
2 garlic cloves, sliced
2 large russet potatoes, peeled and quartered (or 4 medium yellow potatoes)
10 cups low sodium chicken broth
1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon ground black pepper (to taste)
1/8 cup apple cider vinegar
2 tablespoons white wine
1/8 cup water

SPICY PAN-FRIED SQUASH

Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 9



Spicy Pan-Fried Squash image

Steps:

  • Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
  • Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 81.1 mg, Sugar 3.6 g

1 acorn squash, halved and seeded
½ onion, cut into chunks
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon ground cumin
salt to taste
ground black pepper to taste
ground red pepper to taste
¼ cup olive oil

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