Butternut Squash And Ginger Relish Recipes

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BUTTERNUT SQUASH WITH GINGER



Butternut Squash With Ginger image

Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 butternut squash, peeled, deseeded, cut into 1 1/2-inch pieces (apprx 4 cups)
3 tablespoons butter (or less)
2 tablespoons fresh ginger, finely chopped
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons brown sugar substitute
salt & pepper

Steps:

  • Place the prepared squash in a lightly greased oven proof dish.
  • Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
  • Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3

GINGER BUTTERNUT SQUASH BISQUE



Ginger Butternut Squash Bisque image

This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
2 medium carrots, finely chopped
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons curry powder
1 can (14-1/2 ounces) vegetable broth
1 can (13.66 ounces) coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups hot cooked brown rice
1/4 cup sweetened shredded coconut, toasted
1/4 cup salted peanuts, coarsely chopped
1/4 cup minced fresh cilantro

Steps:

  • Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.

Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

BUTTERNUT SQUASH AND GINGER RELISH



Butternut Squash and Ginger Relish image

Active time: 20 min Start to finish: 2 1/2 hr

Yield Makes about 4 cups

Number Of Ingredients 7

1/2 cup unseasoned rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon cayenne
2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
1 bunch scallions, finely chopped (2/3 cup)

Steps:

  • Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well. Chill relish, covered, tossing occasionally, at least 2 hours (to allow flavors to develop) and up to 2 days.

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