Gingeredroastbutternutsquash Recipes

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BUTTERNUT SQUASH CURRY



Butternut Squash Curry image

Serve this butternut squash curry with rice.

Provided by Dan Denardo

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 5

Number Of Ingredients 10

1 tablespoon olive oil, or as needed
1 medium butternut squash - peeled, seeded, and cubed
1 medium red onion, diced
2 tablespoons red curry paste
1 ¼ cups vegetable broth
4 medium tomatoes, chopped
1 (15 ounce) can chickpeas, drained
salt and ground black pepper to taste
3 tablespoons Greek yogurt
½ tablespoon ground coriander

Steps:

  • Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
  • Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g

ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP



Roasted Butternut Squash and Ginger Sheet Pan Soup image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

One 16-ounce bag precut butternut squash
One 16-ounce bag baby carrots
3 garlic cloves, peeled
1 small yellow onion, quartered
2 tablespoons olive oil
1/4 teaspoon kosher salt, plus additional as needed
1/8 teaspoon ground black pepper, plus additional as needed
One 32-ounce box chicken broth
1 tablespoon prepared ground ginger paste

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
  • Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
  • Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
  • Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
  • To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
  • To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.

GINGER BUTTERNUT SQUASH CASSEROLE



Ginger Butternut Squash Casserole image

Another do ahead recipe that makes entertaining easy. Simple recipe that brings out a mellow flavor of the squash.

Provided by Bergy

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs butternut squash, cut into 3-inch chunks (or other winter squash)
2 tablespoons butter
2 teaspoons ginger, peeled, minced
salt & pepper
1 tablespoon brown sugar (optional)

Steps:

  • Steam the squash over salted water for about 20 minutes or until tender.
  • While still warm process the squash with the ginger and butter until it has a smooth texture.
  • Taste, season with salt& pepper.
  • If you wish add the brown sugar (it gives it a mellow taste).
  • Place in casserole.
  • You may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.

BUTTERNUT SQUASH WITH GINGER



Butternut Squash With Ginger image

Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 butternut squash, peeled, deseeded, cut into 1 1/2-inch pieces (apprx 4 cups)
3 tablespoons butter (or less)
2 tablespoons fresh ginger, finely chopped
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons brown sugar substitute
salt & pepper

Steps:

  • Place the prepared squash in a lightly greased oven proof dish.
  • Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
  • Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3

GINGER BUTTERNUT SQUASH SOUP



Ginger Butternut Squash Soup image

The combination of ginger and butternut squash is delicious and addictive. This recipe yields a creamy soup without the use of any cream. I love to whip this soup up with my immersion blender right in the pot. This soup also freezes well. You can serve it with a dollop of sour cream if you desire, although I serve it without a garnish. If you want to make this a completely dairy free soup, use dairy free margarine (Fleishman's unsalted, or Earth Balance.) Oh yeah, and you MUST use fresh ginger.

Provided by Lee Hock

Categories     Vegetable

Time 1h

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1 small onion, chopped
1 tablespoon fresh ginger, chopped
2 garlic cloves, chopped
1 large butternut squash, peeled seeded, and cubed
1 large oranges, juiced or 1/2 cup orange juice
4 -6 cups water
salt
pepper

Steps:

  • 1. Melt butter or margarine in stock pot, and add onions. Sautee over medium heat until translucent.
  • 2. Add ginger, garlic, and cubed butternut squash. Sautee a few more minutes until fragrant.
  • 3. Add orange juice, and water. Bring to a boil, then simmer for 30 minutes, until the squash is tender.
  • 4. With an immersion blender, puree until it is completely smooth and creamy.
  • 5. Season with salt and pepper to taste. If it is too thick you may add more water.

GINGERED ROAST BUTTERNUT SQUASH



Gingered Roast Butternut Squash image

A simple recipe - if you've done the prep ahead of time, it's one that you can finish in the oven while your holiday ham or turkey is resting before it's carved. From Woman's Day.

Provided by duonyte

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 4

3 1/4 lbs butternut squash, peeled and seeded
1/4 cup orange marmalade
2 tablespoons butter, cut up into pieces
2 teaspoons grated fresh ginger

Steps:

  • Preheat oven to 450 deg. Line a large shallow baking pan with nonstick foil. (I lightly sprayed regular foil with cooking spray).
  • Cut the squash into 3/4 inch thick slices and then into 1 1/2 inch wedges. Place in a large bowl.
  • Combine the marmalade, butter and ginger in a microwave safe dish. Microwave on high for 1 minute and stir until all melted together.
  • Toss with the squash and place in the baking pan in a single layer.
  • Roast 25 to 30 minutes or until the squash is tender and glazed. Serve warm or at room temperature.
  • You can cut up the squash a day ahead, and store in a large plastic bag. You can also make the marmalade glaze a day ahead and refrigerate - warm up in the microwave and proceed with step 4.

Nutrition Facts : Calories 89.1, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 25.6, Carbohydrate 18.9, Fiber 2.5, Sugar 6.7, Protein 1.3

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