Pumpkin Or Butternut Squash Tian Recipes

ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP

Steps:

• Preheat oven to 375 degrees and line a baking sheet with foil.
• Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
• Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
• Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
• Remove from the oven and cool slightly then peel of the skin and cut into cubes.
• Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
• When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
• Add in the roasted butternut squash and pumpkin and stir to combine.
• Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
• Pour in the broth and bring to a boil over medium heat.
• Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.
• Taste and add more seasoning if needed.
• Top the soup with some of the spiced pepitas.
• Heat a small non-stick skillet over medium heat.
• In a small bowl toss together the pepitas, oil and spices until coated.
• Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
• Remove from the heat and cool.

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
• Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
• Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

BETTER THAN PUMPKIN PIE

Steps:

• Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
• Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.

BUTTERNUT SQUASH PUMPKIN PIE RECIPE

Steps:

• Cut the butternut squash in half, scoop out the seeds, and place the squash flesh side down on a baking tray. It helps to line the tray with baking paper. Roast at 375°F / 190°C / 170°C Fan assisted oven for an hour. Take out and allow to cool.
• When room temperature, peel the skin off -- a potato peeler works a treat. Next, blend the squash into a purée using a food processor or a stick (immersion) blender. You'll need about four cups of butternut squash purée for this recipe.
• You can skip this step by purchasing a ready-made pie crust but it's worth the extra effort! Cut the butter into the flour and salt using two crisscrossing butter knives or a pastry cutter. The latter will save you hassle though. What you're aiming to do is mix the butter with the dry ingredients without melting it. It should have the texture of fine crumbs when you're finished.
• When it's ready, begin adding the cold water. Stir it into the mix until the pastry dough starts sticking together and cleaning the side of the bowl.
• Roll the dough into a ball and then out flat on a floured surface, roll it so that it fits your pie pan. It should be wide enough to over-hang the edges by an inch. To get it in the pan, I find rolling it up on the rolling pin and then unrolling it onto the pan works a treat. You can fold the edges up like mine if you wish or just trim and press the edges to the outer side of the pan.
• To make sure that your crust is crispy, you'll need to 'blind bake' it. Preheat the oven to 350°F / 175°C / 165°C Fan-assisted oven. Line the pie crust with a sheet of foil or baking paper and then pour three or four cups of hard, uncooked beans* (or rice) in. Bake in the oven for 12 minutes or until the crust has firmed up.
• In a bowl, beat the eggs with the spices, vanilla, and oil. Pour it into the pumpkin purée and stir well. Next, stir in the can of sweetened condensed milk and the cream. When it's blended, pour into the pre-baked pie crust.
• Bake the pie for an hour or until the center is set. It may bubble or crack around the edges but that just adds to its charm. Cool it for at least 30 minutes before serving -- you can serve it at room temperature or chilled. I like a nice dollop of cinnamon whipped cream served with mine.

PUMPKIN AND BUTTERNUT CREAMED SOUP

Steps:

• Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
• While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

BETTER THAN PUMPKIN (USES BUTTERNUT SQUASH) PIE

Steps:

• Preheat oven to 350 degrees.
• Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg.
• Pour into unbaked pie shell.
• Bake for 50 minutes or until done.

BUTTERNUT SQUASH TIAN

Steps:

• Heat the oven to 375°F and lightly grease a 1 1/2 to 2-quart baking dish (such as a deep pie dish) with olive oil. Peel and slice the butternut squash. You should have 1 1/4 to 1 1/2 pounds prepared squash flesh. Heat the olive oil in a deep sauté pan over medium heat. Cook the squash in the olive oil with a sprinkling of salt until it softens and starts to disintegrate, about 20 to 25 minutes. Cover for most of the cooking time to speed the process. While the squash is cooking, heat a small saucepan of salted water over high heat. When it is boiling, add the rice. Cook for 10 minutes, then drain and set aside. Place the cooked pumpkin in a large bowl and combine with the rice, Parmesan, about 1/2 teaspoon salt, and generous dashes of pepper and nutmeg. When it has cooled slightly, mix in the eggs quickly so that they don't scramble. The mixture may seem on the liquid side, but this is fine. Pour it into the prepared gratin dish, top with the herbed bread crumbs (recipe below) and a generous drizzle of olive oil. (If desired, you can prepare to this point, cover and refrigerate for up to two days. When ready to serve, bake as directed below.) Bake for 35 minutes or until slightly toasted on top and set. Serve warm. This recipe doubles very well; I use a 4-pound squash and bake the tian in a 9x13-inch casserole dish. Bread Crumb Crust: In a food processor, blend together all the ingredients except the olive oil. Add the olive oil and blend until the breadcrumbs are soft and green, adding a little more oil if necessary. Season well with salt and pepper.