Buttercup Squash With Apples Recipes

BUTTERCUP SQUASH WITH APPLES (COOKING FOR 2)

Steps:

• Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
• Cover and bake 30 to 40 minutes or until squash is tender.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

BUTTERCUP SQUASH WITH APPLES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
• Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
• Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
• Bake in the preheated oven until squash is tender, about 45 minutes.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
• Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
• Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
• Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

BUTTERCUP SQUASH WITH APPLES

Steps:

• Heat oven to 400°. Place squash halves cut sides up in ungreased rectangular baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash. Cover and bake 30 to 40 minutes or until squash is tender.

BUTTERNUT SQUASH AND APPLES RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat with cooking spray. Add the squash and apples in a single layer. Drizzle the butter over the top and toss to coat. Sprinkle with the cinnamon.
• Bake in the preheated oven for 25 minutes, stirring once or twice throughout. Sprinkle with extra cinnamon, if desired, and serve immediately!

ROASTED BUTTERNUT SQUASH AND APPLES

Steps:

• Place a rack in the center of the oven and pre-heat it to 400 degrees f.
• Line a baking sheet with parchment paper.
• Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
• Add the cinnamon, syrup and oil - mix everything together.
• Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
• Remove the pan from the oven, add the chopped sage and toss everything together.
• Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

CURRIED BUTTERCUP SQUASH AND APPLE SOUP

Steps:

• Heat oven to 350 degrees. In a small bowl, whisk together sour cream, maple syrup, 2 tablespoons water, and a pinch of salt. Cover; refrigerate.
• In another bowl, toss pumpkin seeds with 2 teaspoons salt. Spread evenly over baking pan. Toast in oven until seeds are golden and begin to pop, 7 to 10 minutes. Set aside.
• Butter a 9-by-13-by-2-inch baking dish. Place squash, cut side down, and 1/2 cup water in dish. Bake until tender, about 1 hour. Let cool 45 minutes. Remove seeds, peel, and set aside.
• In a large stockpot over medium-high heat, melt butter. Add onions, celery, and carrots; cook, stirring, until onions are translucent, about 10 minutes. Add brown sugar and spices; cook, stirring, 5 minutes. Add apples and brandy; cook 10 minutes. Add squash and 12 cups water; simmer 1 hour. Let cool 30 minutes. Puree in food processor until smooth. Add honey, salt, and pepper to taste; pulse to combine.
• To serve, garnish with a dollop of maple cream, and sprinkle with pumpkin seeds.