Butternut Squash Supreme Recipes

HONEY CHICKEN WITH CRUSHED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 F.
• In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
• Season chicken with salt and pepper.
• In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.
• Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.
• Preheat oven to 350 F.
• In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
• Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.
• Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
• Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.
• Add butter mixture to butternut squash and crush squash to allow flavours to come together.
• In a large saucepan, heat oil to 350 F.
• In a medium bowl, toss shallot rings lightly with cornstarch.
• Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.
• Transfer to a paper towel lined plate and sprinkle with salt.
• In a large skillet, melt butter over medium heat. Add spinach and lightly sauté until spinach is slightly wilted, 3-4 minutes.
• Serve with shallot rings and pan drippings from chicken.

SQUASH SUPREME

Steps:

• Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well in a fine mesh strainer, pressing water out with the back of a large spoon. , Transfer to a large bowl; mash. Stir in the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix. , Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°.

BUTTERNUT SQUASH SUPREME

Steps:

• Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. drain well and place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well., Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350° for 40-45 minutes or until a knife comes out clean.

BRAISED BUTTERNUT SQUASH IN SPICED COCONUT GRAVY

Steps:

• Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
• Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
• Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
• Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.