Butterscotch Butternut Squash Recipes

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

AIR FRYER BUTTERNUT SQUASH

Steps:

• Slice bulb off top of squash. Peel the outside skin. Cut squash lengthwise, scoop out middle and remove skin. Cube squash into equal size pieces so they cook evenly.
• Preheat air fryer to 350 degrees F for 5 minutes.
• Put cubes in a bowl and drizzle on olive oil, toss to coat. Sprinkle with any seasonings you'd like now.
• Pour into air fryer basket and cook for approximately 15 minutes tossing halfway through. When tossing you can spray with olive oil spray at that time if they look a bit dry.
• Test after 15 minutes by poking with a fork to see if they are tender. Enjoy.

BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
• Roast in the oven for 40-45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.
• Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
• Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.

BUTTERNUT SQUASH LATKES (H. G.)

Steps:

• Place a large baking sheet in the oven, and preheat oven to 450 degrees.
• Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
• In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well.
• Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
• Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
• Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes.
• Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula.
• Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!

BUTTERSCOTCH BUTTERNUT SQUASH

Steps:

• Place squash face down in a baking dish with a small amount of water. Bake 45 minutes at 350 degrees Fahrenheit. In a med. saucepan combine butter, spices, sugar, maple syrup, and liquer and simmer on low heat. Scoop out squash and mash. Mix in butterscotch glaze reserving some to drizzle over the top. Sprinkle with cinnamon and serve.