Asian Butternut Squash Recipes

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ASIAN BUTTERNUT SQUASH



Asian Butternut Squash image

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 6

1/4 cup water
1 small butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 4 cups)
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 1/2 teaspoons chili oil
1/4 cup chopped green onions (4 medium)

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



Thai-Inspired Butternut Squash Soup with Coconut Milk image

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

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 cloves garlic, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2½ lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 large carrots, cut into 1-inch cubes
6 cups chicken broth, best quality such as Swanson
1½ tablespoons fish sauce
3 tablespoons sugar
2 - 3 tablespoons Thai red curry paste
1 (14-oz) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, plus more limes for serving
¼ teaspoon salt
Sriracha sauce, for drizzling
4 scallions, thinly sliced
¾ cup salted peanuts, roughly chopped
⅓ cup chopped fresh cilantro

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



Chinese Five-Spice Air Fryer Butternut Squash Fries image

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

1 large butternut squash, peeled and cut into "fries"
2 tablespoons olive oil
1 tablespoon Chinese five-spice powder
1 tablespoon minced garlic
2 teaspoons sea salt
2 teaspoons black pepper

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



Sweet and Spicy Roasted Butternut Squash image

Provided by Danae Halliday

Categories     Side Dishes

Time 35m

Number Of Ingredients 8

1 large butternut squash, peeled, seeds removed and diced (about 6-8 cups)
1 -2 tablespoons olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Kosher salt and fresh ground black pepper to taste
1 tablespoon honey
2 tablespoons toasted pepitas
Chopped cilantro (optional)

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



Southeast Asian Squash Curry image

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

1 tablespoon plus 2 teaspoons vegetable oil, divided
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seeds
1 medium onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk (do not stir), divided
1 1/2 to 2 tablespoons Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves
5 ounces baby spinach (5 cups packed)
1 tablespoon Asian fish sauce, or to taste
1/4 cup salted roasted cashews, chopped
Accompaniment: lime wedges

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



Five-Spice Butternut Squash in Cheesy Custard image

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

1 large butternut squash (about 3 1/2 pounds/1 1/2 kilograms), halved lengthwise and deseeded (stem, base, and skin intact, and one half reserved for later use)
5 large shallots (10 1/2 ounces/300 grams), peeled and halved lengthways
2 1/2 tablespoons olive oil
1 teaspoon five-spice powder
1/2 teaspoon ground cinnamon
Kosher salt (Diamond Crystal) and black pepper
3/4 cup plus 2 tablespoons/200 milliliters chicken stock (or vegetable stock)
3/4 cup plus 1 tablespoon/200 milliliters heavy cream (double cream)
3 1/2 ounces/100 grams Gruyère, finely grated
4 to 5 egg yolks (80 grams)
2 garlic cloves, minced
2 teaspoons cornstarch (cornflour)
2 teaspoons white miso
1 1/2 tablespoons white sesame seeds
3/4 teaspoon Aleppo pepper
1/2 teaspoon sweet paprika
1/8 teaspoon five-spice powder
2 tablespoons olive oil
1/4 cup/10 grams chives cut in 1/3-inch/1-centimeter pieces
1 1/2 tablespoons lime juice (from 1 lime)

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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