FRIED BUTTERNUT SQUASH WITH SPICY HONEY
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup flour and 1/2 teaspoon salt on a plate. Whisk the remaining 1 cup flour, the cornmeal, sage and 2 teaspoons salt in a large bowl. Pour the buttermilk into a medium bowl. Dredge the squash slices in the flour, dip in the buttermilk, then coat with the cornmeal mixture, shaking off any excess. Place on a rack set on a baking sheet.
- Heat about 2 inches vegetable oil in a large heavy pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Mix the honey and hot sauce in a small bowl.
- Working in batches, fry the squash, turning once, until golden brown, about 4 minutes. (Adjust the heat as needed to maintain the oil temperature.) Remove with a slotted spoon and return to the rack to drain. Season with salt. Serve hot or at room temperature with the spicy honey.
GARLIC SHRIMP AND BUTTERNUT PARTY BITES
Try our Garlic Shrimp and Butternut Party Bites. They are large shrimp sautéed in garlic, butter and Spanish smoky paprika are skewered together with chunks of sweet butternut squash.
Provided by Pat Nyswonger
Categories Appetizers
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil spray.
- Place the prepared butternut squash cubes in a large shallow bowl and set aside
- Add the olive oil, butter and honey to a small saucepan set on low heat, stirring until warm and syrupy. Remove from the heat and cool to room temperature.
- Drizzle the butter mixture over the butternut cubes and gently toss together to coat all sides of the cubes. Tip the cubes onto the baking sheet and spread them in a single layer with space between them. Sprinkle generously with salt.
- Place in oven and bake for 18-20 minutes. The cubes should have a slight char to the edges and still a little firm when pierced with a toothpick. Do not over cook them as they will continue to cook a bit from residue heat.
- Remove the baking sheet from the oven and immediately transfer the cubes to a plate and allow to cool to room temperature while preparing the shrimp.
- In a large skillet, set over medium heat, add the olive oil, butter, red pepper flakes and garlic. Cook for 30 seconds just until the garlic becomes fragrant.
- Stir in the paprika and lemon juice. Working in batches, add only enough shrimp to cover the bottom of the pan without crowding them. Sprinkle with salt and pepper. Cook the shrimp for about 2 minutes, turning with tongs as they begin to pink up. As they become uniformly pink and in a 'C' shape, transfer them to a paper towel lined plate to drain.
- Proceed cooking the remaining shrimp in batches, adjusting the heat as necessary. Allow to cool to room temperature.
- Insert a bamboo pick into each shrimp and then into a butternut cube. Add a fresh herb sprig to each appetizer. Arrange the appetizers attractively on a serving plate with lemon wedges.
Nutrition Facts : Calories 162 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, ServingSize 2 party bites, Sodium 247 grams sodium, Sugar 2 grams sugar
BUTTERNUT SQUASH WITH SAGE
This warm and comforting dish is the epitome of fall flavors.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Melt butter in a 12-inch skillet over medium heat. Add butternut squash. Season with salt and pepper. Cook, tossing frequently, until squash is lightly browned, 5 to 6 minutes.
- Add 1/4 cup water, and reduce heat to a simmer. Cover, and cook until squash is fork-tender, 8 to 10 minutes.
- Toss with sage.
Nutrition Facts : Calories 137 g, Fat 6 g, Protein 2 g
BUTTERNUT SQUASH TART WITH CHILE HONEY
This impressive tart, drizzled with a little homemade chile-honey, is perfect for late summer and early fall. Plus, the dough is a press-in, so there's no rolling required!
Provided by Food Network Kitchen
Categories side-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Butter a 9-inch springform pan. Put the flour, sugar and 1/2 teaspoon salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks of butter. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and 1 inch up the sides. Refrigerate for 30 minutes.
- For the filling: Adjust an oven rack in the middle position and preheat the oven to 375 degrees F.
- Toss the butternut squash slices with the melted butter, sage, 1 tablespoon honey and 1 teaspoon salt in a large bowl.
- Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over 1/2 cup of the gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another 1/2 cup of gruyere over the squash. Top with the rest of the butternut squash slices and then the remaining 1/2 cup gruyere.
- Put the springform pan on a baking sheet and bake, until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If the crust gets too dark, cover loosely with foil.)
- Meanwhile, combine the vinegar, crushed red pepper and the remaining 2 tablespoons honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds to heat up the honey and infuse the chile flavor. Reserve.
- Drizzle the tart all over with the chile-infused honey and serve immediately.
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BUTTERNUT SQUASH TART WITH FRIED SAGE RECIPE | BON APPéTIT
From bonappetit.com
- Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to prepared sheet.
- Brush pastry with 1 large egg beaten with 1 tsp. water. Arrange twelve 1/8-inch-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2-inch border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
- Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.
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- Add the flour, salt, sugar and rosemary to the bowl of a food processor and pulse a few times to combine. Then add the cold cubed butter and pulse until it becomes a coarse meal. Then add the vinegar and the starter and pulse a few times until the dough just starts to come together with some crumble still.
- Line the bottom of the pre-baked tart shell with about a third of the onion/ cheese mixture and spread evenly. Then lay out a layer of the squash and sweet potato slices. Then repeat with two more layers of the cheese mixture and two more of the squash, ending with the squash. Drizzle a tiny bit of olive oil over the top of the tart.
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- Cut the squash. Start by slicing off the top 1/2-inch and bottom 1/2-inch of the butternut squash with a very sharp chef’s knife. Cut the squash in half horizontally so you have two parts – the top thinner part of the squash and the bottom round part of the squash. For the top half of the squash: Stand the squash up so the cut part is down. Secure the top with your hand. Use your knife or a vegetable peeler to carefully slice off the skin. When all of the skin is off, slice the squash down the middle vertically so you have two long half-circle pieces. For the bottom half of the squash: Stand the bottom up so the cut side is down and the squash is sturdy. Carefully slice off the skin with a sharp chef’s knife or vegetable peeler. Once the skin is all off, slice the squash down the middle vertically so you have two pieces. Use a spoon to scrape out the membranes and seeds inside the squash.Lay all four pieces, cut-side down so they are laying flat on your surface. Slice everything into e
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- Add the butter to a medium skillet. Turn the heat on medium-high. Let the butter melt and once it starts to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells very nutty. Add in the sage and fry for about 30 seconds. Remove the sage from the butter and turn the heat down. Reserve sage leaves.
BUTTERNUT SQUASH TART WITH FRIED SAGE - SEL MAGIQUE'S RECIPE
From selmagique.com
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10" square (just enough to even out). Transfer to prepared sheet.
- Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8"-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2" border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
- Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes. Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with Sel Magique. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.
- Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.
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