Spicy Butternut Squash Recipes

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FRIED BUTTERNUT SQUASH WITH SPICY HONEY



Fried Butternut Squash with Spicy Honey image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
Kosher salt
1 cup cornmeal
2 tablespoons finely chopped fresh sage
1 cup buttermilk
16 to 20 1/8-inch-thick slices peeled butternut squash (from 1 medium squash; use a mandoline)
Vegetable oil, for frying
1/4 cup honey
2 to 3 teaspoons hot sauce

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.

SPICY BUTTERNUT SQUASH



Spicy Butternut Squash image

This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."

Provided by mersaydees

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3

3 tablespoons chili powder
1 large lemon, juiced
3 lbs butternut squash, split lengthwise with a sharp, heavy chef's knife, the seeds and fibrous center scooped out of the c

Steps:

  • Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
  • Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
  • If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

SPICED BUTTERNUT SQUASH SOUP



Spiced Butternut Squash Soup image

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

Provided by LuvMyFamily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 15

3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
salt and pepper to taste
½ cup sherry wine
1 cup half-and-half cream
½ cup sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
  • Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
  • Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.

Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g

BUTTERNUT SQUASH WITH SPICY CHILLI



Butternut squash with spicy chilli image

A substantial supper that makes the most of seasonal squash

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

2 small butternut squash , halved lengthways and seeds scraped out
1 tbsp olive oil
1 red onion , chopped
2 red chillies , deseeded and finely chopped
2 tsp ground cumin
250g lean beef mince
2 tbsp tomato purée
410g can kidney bean , drained and rinsed
half bunch coriander , leaves chopped
50g spinach leaves

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.
  • Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.
  • Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.

Nutrition Facts : Calories 318 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.92 milligram of sodium

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