Winter Squash And Walnut Spread Recipes
WINTER SQUASH AND WALNUT SPREAD
This dish is inspired by the filling for the coiled Greek winter squash pie featured a few weeks ago.
Provided by Martha Rose Shulman
Categories appetizer
Time 1h30m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil. Place in the oven and bake until tender, 40 to 60 minutes depending on the type of squash and the size of the pieces. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.
- Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 4 grams
BUTTERNUT SQUASH WITH WALNUTS
A delicious side dish at the Old Manor Estate in Gingerland, Nevis.
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Place squash, cut side down, in 13x9x2-inch glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour 15 minutes.
- Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3-inch-thick shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm in 350°F oven until heated through, about 30 minutes.) Sprinkle squash with chopped walnuts and serve.
WINTER SQUASH, APPLE AND WALNUT SOUP
Make and share this Winter Squash, Apple and Walnut Soup recipe from Food.com.
Provided by Gingerbee
Categories Apple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients except the walnuts pieces in a large saucepan and stir to blend well.
- Cook the soup over medium heat until warmed through, about 6 to 8 minutes.
- Ladle the soup into bowls and add a few chopped walnut pieces in the center.
- Yield: 6 servings.
Nutrition Facts : Calories 264.8, Fat 21.3, SaturatedFat 8.2, Cholesterol 36.6, Sodium 22.4, Carbohydrate 18, Fiber 3.2, Sugar 2.9, Protein 4.5
HERB ROASTED WINTER SQUASH
With this recipe you can use any combination of winter squash that you like. I use butternut, acorn, and small sugar pumpkins.
Provided by Lacy S.
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Place squash and onions in a mixing bowl and coat with olive oil and herbs.
- Spray a cookie sheet with cooking spray and spread the squash on the pan in a single layer.
- Roast in the oven for 20-25 minutes or until pieces are tender and slightly caramelized.
Nutrition Facts : Calories 183.1, Fat 9.4, SaturatedFat 1.4, Sodium 396.5, Carbohydrate 24.1, Fiber 4.4, Sugar 11.3, Protein 3.6
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