Spicy Butternut Squash Recipes

Steps:

• Bring a large covered pot of heavily salted water to a boil.
• Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
• Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
• When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
• Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
• Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

Steps:

• Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
• Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
• Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
• Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
• Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
• Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
• Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
• Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

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.

Steps:

• In a skillet, melt butter and cook onion over medium heat. Stir in red pepper flakes. Stir in grated squash and toss to coat. Pour in chicken stock and cook, stirring occasionally, For 7 to 10 minutes. Toss in parsley and salt. Serve warm.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.
• Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.
• Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.

Steps:

• For spicy onions:
• Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5-7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.
• DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.
• For assembly:
• Preheat oven to 350°F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6-8 minutes. Let cool; coarsely chop.
• Increase oven temperature to 400°F. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15-20 minutes.
• Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
• Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.

Steps:

• Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
• Add all the remaining ingredients apart from the stock.
• Saute the vegetables for 2 minutes until they are fully coated in the spices.
• Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
• Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
• Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

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.

Steps:

• Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
• Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
• Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
• Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.