Sweet And Sour Butternut Squash Or Pumpkin Recipes

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KADDU (SWEET AND SOUR BUTTERNUT SQUASH)



Kaddu (Sweet and Sour Butternut Squash) image

This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.

Provided by Priya Krishna

Categories     vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1 small yellow onion, finely diced
2 tablespoons minced fresh ginger
1/2 teaspoon red chile powder, such as cayenne
1/4 teaspoon asafetida (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt, plus more as needed
4 medium Roma tomatoes, cut into 1/2-inch cubes
2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
2 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

Steps:

  • In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
  • Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP



Butternut Squash-Pumpkin Spice Soup image

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

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

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

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.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g

SWEET AND SOUR BUTTERNUT SQUASH OR PUMPKIN



Sweet and Sour Butternut Squash or Pumpkin image

This dish from Madhur Jaffrey, the well-known Indian cookbook author, belongs to a category of Bangladeshi foods known as bharats. Part relish and part vegetable dish, they add extra flavor to a meal. "We are beginning to find peeled and seeded butternut squash in our supermarkets now, making this dish a snap to make," Ms. Jaffrey says. Use mustard oil for an authentic Bengali taste, or substitute olive oil. Mustard oil and other Asian ingredients and seasonings like asafetida and urad dal can be found in Indian food stores and specialty shops.

Provided by Tara Parker-Pope

Categories     side dish

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 9

3 tablespoons mustard oil or olive oil
A generous pinch of ground asafetida
1/2 teaspoon whole brown or yellow mustard seeds
4 cups (1 1/4 pounds) peeled and seeded butternut squash or pumpkin, cut into segments 3/4- to 1-inch in size
3/4 to 1 teaspoon salt
1 1/2 teaspoons sugar
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon plain yogurt
2 tablespoons chopped cilantro

Steps:

  • Pour the oil into a frying pan and set over medium heat. When hot, add the asafetida and mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, add the squash. Continue to cook, stirring, for about 3 minutes, or until the squash pieces just start to brown.
  • Add 1/4 cup of water, cover, turn heat to low, and cook for about 10 minutes, or until the squash is tender.
  • Add the salt, sugar, cayenne and yogurt. Stir and cook, uncovered, over medium heat until the yogurt is absorbed and no longer visible. Sprinkle in the cilantro and stir a few times.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 4 grams

SWEET AND CREAMY BUTTERNUT SQUASH SOUP



Sweet and Creamy Butternut Squash Soup image

This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.

Provided by 876645

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 butternut squash, peeled and cubed with seeds removed
1 1/2 teaspoons allspice
1/2 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water
1 quart skim milk
1/2 cup Splenda brown sugar blend (packed)
3/4 cup walnuts (for garnish)
1 pinch cinnamon (for garnish)

Steps:

  • Heat olive oil in a large frying pan on low.
  • Add squash and spices.
  • Stir-cook on low for three minutes and then add water.
  • Cover pan and increase heat to level six.
  • Allow to steam for ten minutes.
  • Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
  • Pour food processor mixture into a pot and add Splenda brown sugar blend.
  • Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
  • Cover and simmer on level 4 for 15 minutes.
  • If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
  • If serving cold, refrigerate for 2 hours and then follow previous instructions.

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

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