Butternut squash recipies?!
Butternut squash recipies?
has anyone got any interesting but low fat recipe ideas for butternut squash? Must also be suitable for vegetarians. Thanks
Answers:
Dice the butternut and cook for about ten minutes.
Slice some sweet potatoes (3 mmm).
Preheat oven on 200 degrees celsius.
Cover a large oven tray with butternut cubes and potatoe slices.
Add some whole garlic cloves, fresh rosemary.
Cook in oven for 20 minutes and then 5 to ten minutes under the grill (remove when butternut is soft and caramelised, and when potatoe slicesare crispy).
If you have a steamer pot, steam it and it should work out well!
Soup:
Fry an onion and some roughly chopped garlic
Add lots of water
Add roughly chopped squash
Boil
Add salt, pepper, veg bouillon powder and maybe some nutmeg or tamari
When sqash is soft, blend with a hand held blender that you stick in the pot.
PS. Work well with any veg and seasoning.
My favorite way to enjoy butternut squash:
Slice in half lengthwise, and scoop out the seeds. In the hole where the seeds were, add about 1 tsp of margarine or oil (feel free to use less), about 1 tsp maple syrup (or brown sugar), and sprinkle with some nutmeg. Place the two halves (skin side down) on a baking sheet (it helps with clean up to line the sheet with tinfoil), bake at 375F for 60-75 minutes, or until soft. Scrape out the flesh with a fork and enjoy :)
Butternut Squash Casserole
INGREDIENTS
3 cups mashed, cooked butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1 (8 ounce) can crushed pineapple with juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
Sprinkle with chopped nuts and bake for 40 to 45 minutes.
Easy Baked Squash.
Preheat over to 350F. Cut 1 squash in half lengthwise, scoop out seeds. Place in baking dish, cut side up. Fill cavity with your choice of fillings and bake for apx. 45 minutes, until fork tender.
Fillings:
1. 1 large pat butter or margarine, 1 tsp-1tbs brown sugar, also sprinkle some on flesh.
2. 1 tsp honey, 1 tbs. chopped pecans
3. 1/4 - 1/2 cup favorite stuffing mixture
4. Rub surface with olive oil, sprinkle with garlic powder (Not salt)
5. Brush with Italian dressing before baking, allowing a bit to pool in the cavity.
Butternut Squash Flan
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
You can substitute oil for the butter and use soy or rice milk instead of cow's milk. Makes a nice side dish.
Note: for the frozen squash, slice fresh in half, scoop out seeds, place cut side down in 1/2 inch water and bake at 350 for 45 minutes, or until tender and easily scooped from shell.
450 calories. Butternut squash filled with pasta and leeks.
1 medium butternut, 20g butter, 1 leek thinly sliced, 125ml cream, pinch of nutmeg, 60g of cooked linguine, 60ml olive oil.
heat oven 180'c. Cut of top quarter of butternut to make lid. Cut other end to make smooth base to stand. Discard seeds and sinew. Hollow out centre for filling. Salt and pepper cut surfaces and transfer to small baking dish.
Melt butter in frying pan and cook leek until softened add cream and nutmeg add cook over low heat for 4-5min or until thickened. Season then stir in the pasta. Fill the butternut with pasta filling and place lid on top. Drizzle with olive oil and bake for 1 hour or until tender.
Ymmmm!
1) heat over to 400
2) stab butternut squash with a steak knife (so steam can escape and will cook through)
3) place in shallow roaster with a little water
4) cook uncovered 40 minutes, flip, cook another 30 minutes
5) remove from oven, discard seeds, scoop out squash, place in bowl
6) whip in butter, brown sugar, cinnamon and nutmeg to taste
for a delicious squash casserole that taste's like pie!
heya!
cut it in half stuff it with a mixture of vegetables that u like and roast or bake it till its cooked then grate cheese on top and grill! enjoy!
Try roasting it in the oven with peeled chestnuts. Peel the squash, scoop out the seeds and cut into thick slices. Brush with olive oil and sprinkle freshly chopped sage on top. Takes about fifteen minutes at 200 degrees centigrade.
hi good morning
this is according to the time.you need (butter) squish recipe
you can find the recipe all the veggie dishes.so please go
with this link.as i think your problem will solve very soon.
http://www.lacartes.com
all the best
Use butternut squash, a couple of carrots & a sweet potato to make a lovely soup. Use A tiny bit of patak curry paste & swiss marigold buillon(like a stock cube but MUCH better) for flavouring
Roasted cheesy butternut squash.
Slice the squash in half lengthwise and scrape out the seeds, scoop out most of the flesh and boil the removed flesh in lightly salted water until tender. Keep the hollowed skins!
Boil a few old potatoes with a medium finely chopped onion and mash once cooked with butter and double cream and a grating of nutmeg.
Add the cooked butternut squash and a good hand full of mature grated cheese into the mash, and gently turn in. Season to taste.
Place the mixture back into the squash skins and sprinkle with grated cheese.
Place in a roasting tin and cook for appx 30-40 Min's in a medium heat oven.
I serve it with a crisp green salad.
For a less fat option you could always use half fat cheese and semi skimmed milk instead of the double cream.
Enjoy! :-)
this is from indorecipe.com mailing list for they vegetarian members (if i am not mistaken). on their website, they have butternut squash soup but for non-vegetarian (again if i am not mistaken hehe)
ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH
TOASTED ALMOND DRESSING
Active time: 20 min Start to finish: 1 1/4 hr
1 (2- to 2 1/4-lb) butternut squash, peeled, seeded,
and cut into 1/2-inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very
coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)
Preheat oven to 450°F.
Toss squash with 1 1/2 tablespoons oil in a shallow
baking pan and spread cubes in 1 layer. Season with
salt and pepper and roast in middle of oven, stirring
once halfway through roasting, until squash is just
tender and pale golden, about 30 minutes total. Cool
in pan on a rack until warm, about 15 minutes.
While squash is roasting, cook almonds in remaining 4
tablespoons oil in a 10-inch skillet over moderately
low heat, stirring constantly, until golden, about 3
minutes, then season with salt and pepper. Pour
almonds and oil into a fine-mesh sieve set over a
large bowl and cool until warm, about 10 minutes.
When almonds and oil have cooled, whisk lemon juice
into oil in bowl until combined well, then season with
salt and pepper. Add squash, spinach, and half of
almonds to dressing and toss gently to coat.
Divide salad among 6 salad plates and sprinkle with
remaining almonds.
Makes 6 first-course servings.
Rub with oilive oil and Garam Masala and roast in the oven.