Thanksgiving For 10 Butternut Squash Recipes

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THANKSGIVING FOR 10: BUTTERNUT SQUASH



Thanksgiving for 10: Butternut Squash image

Make and share this Thanksgiving for 10: Butternut Squash recipe from Food.com.

Provided by Eric M.

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 4

3 butternut squash, sliced in half with seeds removed
1/2-1 cup butter
salt
1 container cottage cheese

Steps:

  • Preheat oven to 400 degrees.
  • Salt the squash and place butter inside.
  • Bake for 30 minutes.
  • Remove squash meat from the skin.
  • Mix cottage cheese with the squash.

ELEGANT THANKSGIVING SQUASH SIDE DISH



Elegant Thanksgiving Squash Side Dish image

Butternut squash, apple, and onion are simmered together, then pureed with spiced red wine, mixed with cranberry juice-reconstituted raisins, and topped with creamy fresh goat cheese. Try using a combination of regular and golden raisins, or Craisins®. This dish is sure to make an elegant accoutrement!

Provided by k.elise

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 12

Number Of Ingredients 12

1 tablespoon butter
1 sweet onion, chopped
1 butternut squash - peeled, seeded, and cubed
2 Gala apples, cored and cubed, or more to taste
1 cup water, or more as needed
salt and ground black pepper to taste
1 cup red wine
½ cup cranberry juice
½ cup water
1 tablespoon mulling spices
1 ¼ cups raisins
8 ounces chevre (soft goat cheese), crumbled

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir onion in hot butter until translucent and soft, 5 to 10 minutes. Stir butternut squash, apples, and 1 cup water into onion mixture. Bring to a boil; reduce heat to low and simmer until apples are tender, 10 to 15 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer puree to a bowl and season with salt and pepper to taste.
  • Stir wine, cranberry juice, and 1/2 cup water together in a saucepan. Bring wine mixture to a boil; add mulling spices, reduce heat to low, and simmer for 2 minutes. Add raisins and simmer until plumped, 5 to 10 minutes. Drain and discard wine mixture.
  • Stir raisins into squash puree and top with goat cheese.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 30 g, Cholesterol 17.5 mg, Fat 6.8 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 111.9 mg, Sugar 16.7 g

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