WINTER SQUASH SOUFFLE BAKE
This special squash souffle is a feast for your eyes and your taste buds. The beautiful golden color looks perfect on your Thanksgiving table. -Christine Omar, Harwich Port, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Separate eggs. Let eggs and squash stand at room temperature for 30 minutes. Grease a 1-1/2-qt. souffle dish and lightly sprinkle with flour; set aside., In a large bowl, combine the egg yolks, squash, butter, brown sugar, salt, orange zest, nutmeg and pepper., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into squash mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish., Bake at 350° for 55-60 minutes or until the top is puffed and center appears set. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 13g fat (7g saturated fat), Cholesterol 193mg cholesterol, Sodium 361mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
WINTER SQUASH PUREE
This delicious recipe for winter squash puree -- a wonderful side dish for holiday meals -- is adapted from "Martha Stewart's Cooking School."
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 4 cups
Number Of Ingredients 3
Steps:
- Boil: Bring a large pot of water to a boil, then add 1 tablespoon salt and the squash. Return to a boil, then simmer until very soft, about 10 to 15 minutes. Drain well.
- Dry: Return squash to pot and cook over low heat, stirring, to dry squash, 1 to 2 minutes.
- Puree: Working in batches, transfer squash to a food processor. Puree with butter until very smooth, about 2 minutes. Season with salt and pepper, and serve immediately.
BAKED SHELLS WITH WINTER SQUASH
Steps:
- Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the onions; season with salt and pepper. Cover; cook until the onions are soft and release their liquid, about 15 minutes. Uncover; raise the heat to medium. Cook, stirring, until the onions are browned, 20 to 25 minutes. Stir in 1 teaspoon of the rosemary.
- Meanwhile, cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions suggest. Drain, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.
- Stir squash and reserved pasta water into the onions; simmer for 2 minutes. Toss the squash mixture and 1/2 cup of the Parmesan with the pasta. Transfer to the prepared dish.
- Combine the bread cubes with the remaining Parmesan, rosemary, and oil; season with salt and pepper. Top the pasta with the bread cubes; bake until golden brown, 10 to 15 minutes.
- Substituting Fresh Squash
- Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on the size of the squash. When cool enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds). Purée until smooth. You will need 2 cups (from about 3/4 pound squash).
WINTER SQUASH CASSEROLE
Years ago, our vegetable garden kept us well-supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole! -Glendora Hauger, Siren, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 5 ingredients. Pour into a ungreased 13x9-in. baking dish. , Combine topping ingredients and crumble over the top. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 387 calories, Fat 20g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 294mg sodium, Carbohydrate 50g carbohydrate (39g sugars, Fiber 4g fiber), Protein 6g protein.
WINTER SQUASH MASH
Categories Garlic Vegetable Side Bake Thanksgiving Squash Winter Healthy Thyme Parsley Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Drizzle 1 tablespoon olive oil inside each kabocha squash half and brush to coat. Place squash halves, cut side down, on prepared baking sheet. Roast until squash is very tender when pierced with knife, about 1 hour 10 minutes. Cool slightly. Scoop out squash flesh into bowl and mash until almost smooth.
- Melt butter in skillet over medium-high heat until beginning to brown, about 2 minutes. Add garlic and thyme and stir 1 minute. Add butter mixture and 1 cup broth to squash and mash until smooth. Season generously with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Add more broth if desired and rewarm in microwave before continuing.)
- Stir 2 tablespoons parsley into squash. Sprinkle squash with remaining 1 tablespoon parsley and serve.
More about "wintersquashbake recipes"
12 TYPES OF WINTER SQUASH — AND HOW TO COOK THEM
From allrecipes.com
Estimated Reading Time 6 mins
- Delicata Squash. Thin and pale yellow with telltale green striping, delicata squash have a tasty yellow flesh that is typically prepared by baking, frying, braising, or steaming.
- Acorn Squash. As you might expect, the shape of this popular winter squash resembles an enormous acorn. It has orange flesh and a ribbed skin that's green fading to orange.
- Butternut Squash. Pale yellow (almost cream colored) on the outside with somewhat sweet, orange flesh, butternut are a large winter squash with smooth but thick skin.
- Hubbard Squash. A popular squash for boiling and mashing or puréeing, hubbard squash are very big with a thick shell that's bumpy and ranges in color from bright orange to deep green.
- Spaghetti Squash. It's called "spaghetti squash" because, when cooked, the golden flesh separates out like strings of spaghetti. These pale yellow squash have a hard, smooth shell and are at their peak in early fall through the winter, though you can find them year-round.
- Turban Squash. Often quite colorful, turban squash are short and squat with a distinctive turban-like protuberance at the top. Because of their unusual look, they are popular as decorative squash.
- Kabocha Squash. Not to be confused with acorn squash, kabocha squash is a sweet Japanese squash with a dense flesh. It's well suited for mashing, baked goods, and soups.
- Sweet Dumpling Squash. With a name like that, you known this squash is bound to be adorable. This tiny squash is about the size of an apple, with a shape that resembles that of a pumpkin.
- Sugar Pumpkin. When you think fall, sugar pumpkins immediately come to mind. While you can use them for decoration, they're also fabulous in pies, breads, muffins, cupcakes, soups, and so much more.
- Red Kuri Squash. You may also find this tear drop-shaped pumpkin labeled as "orange Hokkaido pumpkin." Its rich orange skin can be eaten after cooking, and its smooth yellow interior has been described as having a chestnut flavor.
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