Butternut Squash With Pumpkin Seed Pesto Recipes

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SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO



Spicy Roasted Squash Soup with Pumpkin Seed Pesto image

Categories     Soup/Stew     Blender     Vegetable     Appetizer     Roast     Thanksgiving     Lunch     Squash     Butternut Squash     Fall     Winter     Jalapeño     Seed     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings (about 20 cups)

Number Of Ingredients 11

For toasts
15 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, softened
For soup
12 lb butternut squash, halved lengthwise and seeded
1 1/2 tablespoons chopped fresh jalapeño chile, including seeds
1 teaspoon ground cumin
7 cups chicken broth or water
5 cups water plus additional for thinning
1 tablespoon fresh lemon juice, or to taste
Accompaniment: pumpkin seed pesto

Steps:

  • Preheat oven to 400°F.
  • Make toasts:
  • Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
  • Make soup:
  • Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
  • Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
  • Serve soup in bowls topped with slices of toast spread with pesto.

ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS



Roasted Butternut Squash Quinoa with Pumpkin Seeds image

Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.

Provided by Soup Loving Nicole

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 34m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon light brown sugar
1 ½ cups 1-inch cubes peeled, seeded butternut squash
1 tablespoon olive oil
1 ½ cups quinoa, rinsed and drained
3 cups Swanson® Chicken Broth
½ cup raw pumpkin seeds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
  • Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
  • Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
  • Stir the quinoa and pumpkin seeds into the roasted squash.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 34.9 g, Cholesterol 17.8 mg, Fat 16.2 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.1 g

BUTTERNUT SQUASH SOUP WITH CORIANDER AND PUMPKIN SEED PESTO



Butternut Squash Soup With Coriander and Pumpkin Seed Pesto image

I had some butternut squash to use as I had cut one for another recipe. I found this recipe in the 'delicious' magazine in the November 2004 edition. I realised that I also had lots of fresh coriander (cilantro) and sour cream sitting in the fridge, so this recipe was just made for the situation I was in! In this recipe, the squash is roasted first to enhance its flavour. I love the combination of the smooth butternut squash purée and the freshness of the coriander. But what really rounds the soup off is the cold and creamy sour cream and the roasted, crunchy pumpkin seeds. This soup makes a great starter, but also a nice meal when served with bread and or salad. The original recipe calls for kabocha squash or pumpkin.

Provided by tigerduck

Categories     Vegetable

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/4 kg kabocha squash or 1 1/4 kg pumpkin
sunflower oil
20 g butter (the original recipe calls for 40)
1 medium onion, chopped
30 g shelled unsalted pumpkin seeds (from supermarkets and health food stores)
40 g fresh coriander (leaves and stems)
1/2 green chili, deseeded and finely chopped
1 fat garlic clove, crushed
65 ml olive oil (1/4 cup)
25 g parmesan cheese, finely grated (1/3 cup)
4 tablespoons sour cream
1 sprig coriander, to garnish (optional)

Steps:

  • Preheat the oven to 180°C/fan160°C/350°F/gas 4.
  • Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm). (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.) Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed). Roast for about 40 minutes or until tender.
  • Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting.
  • Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised.
  • Meanwhile, make the PESTO:.
  • Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish.
  • Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste.
  • Finish SOUP:.
  • Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it)and adjust the seasoning.
  • SERVE:.
  • Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves.
  • If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.

Nutrition Facts : Calories 400.6, Fat 24.1, SaturatedFat 7.3, Cholesterol 22.4, Sodium 161, Carbohydrate 44.9, Fiber 8.5, Sugar 8.9, Protein 7.9

BUTTERNUT SQUASH WITH PUMPKIN-SEED PESTO



Butternut Squash with Pumpkin-Seed Pesto image

Provided by Lillian Chou

Categories     Sauce     Food Processor     Side     Roast     Vegetarian     Quick & Easy     Low Sodium     Butternut Squash     Fall     Winter     Healthy     Cilantro     Seed     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 5

1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 500°F with rack in middle.
  • Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
  • Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
  • Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
  • Toss squash with pesto and salt and pepper to taste. Serve immediately.

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