Butternut Squash And Shallots Recipes

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BUTTERNUT SQUASH AND SHALLOTS



Butternut Squash and Shallots image

If you've never tried butternut squash but have wanted to give it a try, we recommend preparing this recipe. It has the perfect balance of herbs and the shallots add a punch of flavor. Sweet and tangy, all the flavors pair so well with the natural flavor of the squash. A delicious and easy to make side dish.

Provided by Jennifer McLemore

Categories     Vegetables

Time 30m

Number Of Ingredients 10

1 1-2 lb butternut squash peeled and cubed
6 shallots peeled, halved and sliced
3 Tbsp olive oli
1 tsp sage, fresh or dried- adjust to more if using fresh
1 tsp thyme, dried or fresh- adjust to more if using fresh
1 tsp rosemary, dried- adjust if using fresh
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1 pinch salt and pepper
3/4 c vegetable broth, chicken broth, water or juice from a canned veggie such as carrots

Steps:

  • 1. Peel a 1-2 lb butternut squash and cube in 1/2 inch cubes (scooping out seeds and discarding).
  • 2. Peel and slice shallots by cutting in half and slicing in 1/4 inch slices.
  • 3. Heat oil in large skillet.
  • 4. Place shallots and squash in pan. Heat on med-high until slightly brown and tender.
  • 5. Add spices and broth or water, and spices. Cover and cook til tender, approx 10 mins.
  • 6. Add brown sugar and vinegar. Toss and continue to heat until desired tenderness. (soft, but not mushy)
  • 7. Adjust by adding more salt and pepper and spices as desired.

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE



Butternut Squash with Shallots and Sage image

Categories     Side     Sauté     Vegetarian     Quick & Easy     Butternut Squash     Fall     Vegan     Sage     Shallot     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
  • Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA



Roasted squash, shallot, spinach & ricotta pasta image

Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish

Provided by Good Food team

Categories     Main course

Time 55m

Number Of Ingredients 9

1 butternut squash (approx 800g in weight), peeled and diced
4 banana shallots , quartered lengthways (roots intact)
2 tbsp olive oil
400g wholemeal pasta shapes
300g baby spinach leaves
6 tbsp ricotta
4 sage leaves, very finely chopped
zest and juice 1 lemon
a few gratings of fresh nutmeg

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
  • Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
  • Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

Nutrition Facts : Calories 504 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium

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