ASIAN BUTTERNUT SQUASH
Steps:
- In 10-inch nonstick skillet, heat water to boiling. Add squash; reduce heat to medium. Cover and simmer 7 to 10 minutes or until squash is almost tender when pierced with a fork.
- Meanwhile, in small bowl, mix brown sugar, soy sauce, and chili oil.
- Stir soy sauce mixture into squash and water in skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 2 minutes, stirring occasionally. Stir in onion; cook 2 minutes longer, stirring frequently, until squash is tender.
Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 10 g, TransFat 0 g
THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.
Provided by Jennifer Segal
Categories Soups
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
- Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
- Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Nutrition Facts : ServingSize 1 bowl (not including garnishes), Calories 307, Fat 17 g, Carbohydrate 36 g, Protein 8 g, SaturatedFat 10 g, Sugar 13 g, Fiber 4 g, Sodium 658 mg, Cholesterol 6 mg
CHINESE FIVE-SPICE AIR FRYER BUTTERNUT SQUASH FRIES
These 'fries' made with Chinese five-spice powder are sweet and spicy, and they're a fiber-full, lower-carb alternative to French fries. Made in the air fryer, they're less messy and can cook up while the rest of your meal is in the making.
Provided by Angela Sackett Superhotmama
Categories Side Dish Vegetables Squash
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Place cut squash in a large bowl. Add oil, five-spice powder, garlic, salt, and black pepper and toss to coat.
- Cook butternut squash fries in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 28.5 g, Fat 4.9 g, Fiber 4.8 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 596.4 mg, Sugar 5 g
SWEET AND SPICY ROASTED BUTTERNUT SQUASH
Steps:
- Preheat 400° F. and line a baking sheet with foil. Place the diced butternut squash onto the baking sheet and drizzle with olive oil. Sprinkle on the chili powder, cumin, salt and pepper. Toss everything together with your hands until coated.
- Roast for 20-25 minutes or until the squash is tender. Toss the squash halfway during the cooking time. Remove the squash from the oven, drizzle with honey and toss to coat.
- Put the squash into a serving bowl and top with toasted pepitas and chopped cilantro.
Nutrition Facts : Calories 53 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 21 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SOUTHEAST ASIAN SQUASH CURRY
Provided by Maggie Ruggiero
Categories Quick & Easy Dinner Cashew Curry Spinach Squash Butternut Squash Fall Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
- Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
- Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
FIVE-SPICE BUTTERNUT SQUASH IN CHEESY CUSTARD
Orange butternut squash, golden custard and fiery-red pepper and sesame topping reflect the colors of fall in this dish. It's perfect for a festive brunch, as it's filling enough to keep you going until the big feast, and special enough to really feel like you're celebrating. Serve this with some lightly cooked greens, if you like.
Provided by Yotam Ottolenghi
Categories vegetables, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius (nonfan).
- Cut the butternut squash crosswise into 3/4-inch/1 1/2- to 2-centimeter-thick half moons. Transfer to a wide, large cast-iron skillet, skin side up, keeping the slices together in the shape of the butternut squash half. You might have to angle the pieces slightly so that they all fit. Place the shallots on either side of the squash.
- In a small bowl, combine oil, five-spice powder, cinnamon, 3/4 teaspoon salt and a good grind of pepper. Pour this all over the vegetables in the skillet, and use your hands to coat everything nicely, rearranging the squash pieces if necessary.
- Bake squash for 25 minutes, or until the squash is soft but not falling apart. Spoon out half the cooked shallots from the pan and set them aside, keeping them intact. Set squash aside to cool for 15 minutes, and turn the oven temperature down to 325 degrees Fahrenheit/170 degrees Celsius (nonfan).
- As the squash cools, prepare the custard: Add the stock and cream to a medium saucepan, and heat through on medium until steaming. In a separate large heatproof bowl, whisk together half the cheese, the yolks, garlic, cornstarch (cornflour), miso, 1/4 teaspoon salt and a good grind of pepper. Slowly pour the scalding cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
- When ready, pour the warm custard into the butternut squash skillet, letting it pool all around the squash (avoid pouring it directly onto the squash). Sprinkle the remaining half of the cheese all over the custard, avoiding the top of the squash. Lastly, gently place the reserved shallots, cut-side up, on top of the custard and cheese. Carefully transfer to the oven and bake for 15 to 18 minutes, until the custard is set with a very slight wobble.
- As custard cooks, prepare the topping: Add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3 to 4 minutes, stirring often, until lightly browned. Add the Aleppo pepper, paprika, five-spice powder and a tiny pinch of salt, and turn the heat down to medium-low. Add the oil and leave to cook gently for 2 minutes. Remove from the heat and let cool for 5 minutes before stirring in the chives and lime juice.
- When ready to serve, spoon the sesame topping all over the custard and serve warm.
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Cuisine Asian, KoreanTotal Time 45 minsCategory Side Dish
- In a large bowl combine the sesame seeds, oil, gochujang, soy sauce, and sesame oil. Add the butternut squash to the bowl and toss to coat.
- Spread the squash on a rimmed baking sheet in a single layer. Roast for 15 minutes, remove from oven and flip the squash. Rotate the baking sheet and roast again for an additional 15 minutes, until the squash is brown and tender.
BUTTERNUT SQUASH SOUP RECIPE | TASTING TABLE
From tastingtable.com
5/5 (53)Category VegetableCuisine AsianTotal Time 55 mins
- Make the soup: Preheat the oven to 400º. On a parchment-lined sheet pan, toss the butternut squash with ¼ cup of the coconut oil and season with salt. Roast the squash until soft, 30 to 35 minutes.
- Meanwhile, sweat the aromatics: In a 4-quart, heavy-bottomed pot, heat the remaining 2 tablespoons of coconut oil over medium heat. Add the ginger, turmeric, cilantro stems, garlic, shallot and chile, and sweat until tender, 7 to 9 minutes.
- Once the butternut squash is roasted, transfer to a high-speed blender along with the sweated aromatics, coconut milk, cilantro leaves, lime juice and soy sauce, and blend on high until smooth, 3 to 5 minutes. If the soup is too thick, adjust the consistency with a little bit of water. Pour the soup back into the pot and gently warm over low heat.
- Make the salad: In a small bowl, whisk together the olive oil, lime juice and ginger; season with salt. In a large bowl, combine the cilantro, mint, pomegranate seeds and green onions. Strain the sliced apples and add to the bowl of greens, toss the salad with the dressing.
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From carlsbadcravings.com
Cuisine AmericanEstimated Reading Time 8 minsCategory Side DishTotal Time 35 mins
- Preheat oven to 400 degrees F. Line a 15 x 20 jelly roll pan with foil and spray with nonstick cooking spray. Add squash to prepared pan.
- Melt butter in a medium bowl in the microwave. Add all remaining ingredients and whisk to combine. Drizzle 2/3 butter mixture over squash then mix until evenly coated.
- Roast for 15 minutes, stir and spread back into an even layer. Continue to roast an additional 10-15 minutes, or until squash is fork tender. Broil 1-2 minutes if desired. Remove from oven and toss with remaining butter mixture (microwave if needed to thin butter). Serve warm.
SPICY BUTTERNUT SQUASH DUMPLINGS - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (5)Category Large PlatesCuisine AsianCalories 510 per serving
- In a mixing bowl, combine flour and salt. Add ½ cup of hot water and 1 tbsp of oil. Once combined roughly with a wooden spoon, start combining the dough with your hands. It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon. In my experience it takes another 1-2 tablespoons of water to make the correct consistency dough. Knead it for a few minutes with your hands and then set aside for 30 minutes under a clean kitchen towel or pierced (so that it can breathe) cling film so that the dough doesn’t dry up.
- Heat up olive oil in a pan. Fry spring onions, garlic and ginger. Keep on stirring to make sure they don’t burn. After 1 min, add in mashed butternut squash. Season with soy sauce, rice vinegar and chilli. Leave it to cool down. If you can, make the filling a day in advance as it gives all the flavours a chance to marry up and makes the filling taste better.
- Once the dough has had a chance to rest, roll it out with a rolling pin on a lightly floured surface. You want it to be about 1-2 mm thin; the thinner the dough the tastier the dumplings. With an upside down glass, cut out circles in the dough. Place a heaped teaspoon of the mixture in the centre of each circle and seal the dough over the filling at the top. Go over each dumpling twice to make sure everything is sealed completely.Put the finished dumplings on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don’t dry out.
- Heat up a little peanut oil in a lidded frying pan. Once the oil is hot, place as many potstickers as you can on the pan without them touching each other. Fry for 2 minutes, then add a splash of water to the pan (1 cm) and put the lid on. Let the dumplings cook in their own steam for about 6-8 minutes - depending on how thin your dough is. Once all the water has cooked out, take the lid off and leave the potstickers on heat for another minute or two so that the bottom is nice and crispy.
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4.8/5 (40)Calories 498 per servingCategory Entree
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- BUTTERNUT SQUASH: Once cubed (see peeling and cutting instructions here), add to a parchment-lined baking sheet and toss with oil, maple syrup, and seasonings of choice (we kept it simple with salt and pepper). Once tossed to coat, roast until tender (~20-25 minutes).
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4.9/5 (8)Total Time 10 minsCategory DinnerCalories 515 per serving
- In a large skillet, heat olive oil over medium to medium-high heat. Saute onion 2 minutes or until lightly browned and fragrant.
- Add in red bell pepper, butternut squash noodles and, a little salt and pepper. Continually stir for the first minute to coat with residual oil in the pan. Cook another two minutes. Stir in garlic and cook until fragrant.
- Pour sauce over noodles in the hot pan and stir to coat noodles in the sauce as it begins to thicken. Continue cooking until butternut squash noodles are cooked to your liking.
ASIAN INSPIRED BUTTERNUT SQUASH LATKES - MAY I HAVE THAT ...
From mayihavethatrecipe.com
Cuisine JewishTotal Time 45 minsCategory SideCalories 81 per serving
- Preheat the oven to 400F. Line a large baking sheet with parchment paper and coat it lightly with cooking spray
- Using your hands, try to squeeze as much water as you can from the shredded squash. Place in a medium bowl and add the sesame seeds, fresh ginger, dry ginger, onion powder, turmeric and soy sauce, and toss well. Add the mayo and corn starch and mix until well combined
- Working with approximately 1/4 cup mixture at a time, form the latkes and arrange them on the lined baking sheet (you'll get approximately 9). Bake for 30 minutes and serve warm
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- Arrange butternut cubes on a large baking sheet. Drizzle the cubes with olive oil, salt, pepper, five-spice powder and maple syrup. Using your hands, toss it all together, getting all of the cubes coated.
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