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Butternut Squash Recipes

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Two Best Butternut Squash Recipes.

This recipe should be ready in approximately one hour and the ingredients are enough for 6 person.

Ingredients

  1. * 1 butternut squash- peeled, seeded and cubed
  2. * 1/2 cup mayonnaisebutternutsquash6 150x150 Butternut Squash Recipes
  3. * 1/2 cup finely chopped onion
  4. * 1 egg, lightly beaten
  5. * 1 teaspoon brown sugar
  6. * salt and pepper to taste
  7. * 1/4 cup crushed saltine crackers
  8. * 2 tablespoons grated Parmesan cheese
  9. * 1 tablespoon butter, melted

Preparation Method

1. Start by getting your oven preheated up to 350 degrees F (175 degrees C).
2. Next, take out a large cooking pot, fill it enough for the squash, then add in your butternut squash and keep it heating until you bring the squash to a boil. Turn down the heat on the stove in order to simmer the water until your butternut squash becomes soft.
3. Then get out a large bowl, into which you will place and mash the softened butternut squash. Blend in your egg, onion, mayonnaise, salt, pepper and brown sugar. Get out a two-quart dish for baking and pour this mixture into that baking dish.
4. After this, get out another mixing bowl, this one medium in size, and combine together the Parmesan, butter and crackers. Sprinkle this little mixture liberally all over the squash mixture.
5. Lastly, you will want to bake in your two-quart baking dish, keeping it uncovered in your preheated oven for the next thirty-five to forty-five minutes, or until the topping of the butternut squash mixture is baked to a light golden brown in color.

Bring it out and it is ready to serve for all to enjoy.

Butternut Squash Recipe – 2

Ingredients

  1. * 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups), divided
  2. * 1/2 cup orange juice
  3. * 1/3 cup packed brown sugarbutternutsquash6 e1311251000865 150x150 Butternut Squash Recipes
  4. * 1 cinnamon stick (3 inches)
  5. * 1 cup sliced leeks (white portion only)
  6. * 1 medium tart apple, peeled and chopped
  7. * 1/2 cup chopped onion
  8. * 1/4 cup butter, cubed
  9. * 4 cups chicken broth
  10. * 1/3 cup heavy whipping cream
  11. * Salt and pepper to taste
  12. * 1 tablespoon olive oil

Preparation Method

Take out a pan for roasting and put into it three of your four cups of cubed butternut squash, along with the brown sugar and orange juice. Lastly put in the cinnamon. Cover the roasting pan and turn the oven on to 450 degrees and bake the mixture for the next half hour to forty minutes, or at least until the squash has turned soft. Throw out the cinnamon stick and drain the squash. Be sure to keep the juice from the roasting pan. Put both the juice and squash to the side. You’ll be getting back to them in a moment.

Set up a Dutch oven, and use it to saute your leeks, along with the onions and apples, in a layer of butter, until everything turns tender. Pour in your broth and bring the whole thing up to a boil. Then, gently stir in your previously cooked butternut squash cubes. let it all cook for the next five minutes. Then pour in your heavy whipping cream, along with the salt and pepper. Keep cooking until everything has been thoroughly heated up, then let it cool off just a bit.

Then get out your blender. Pour in a bit of the soup, blending it until it becomes smooth. Keep doing this little by little until you have blended all of the soup into a smooth mixture. Get it all back into the roasting pan and get it heated up, but not too much because you don’t want it to come to a boil at all.

Take the last cup of the squash and chop these up into quarter inch cubes. Get out another large frying pan or skillet, and place your butternut squash cubes into the pan, sauteing them in cooking oil. Take the juice from the first batch of roasting and add it into the oil to help saute the squash until it softens and the juice has evaporated away. Lastly, all that remains is to pour the soup into serving bowls and place the sauted cubes of butternut squash over the top as a garnishment.

With this recipe you should be able to serve six bowls of soup.

More Butternut Squash Recipes

Here is a list of some more Butternut Squash Recipes.Just click the recipe and you would be on relevant page.

Butternut Squash Gratin with Onion and Sage

This Butternut Squash Gratin with Onion and Sage Recipe takes approximately 1 1/2 hours to prepare and enough for 6 person if you serve this as a side dish.

Spicy Squash Salad With Lentils and Goat Cheese

This Spicy Squash Salad with Lentils and Goat Cheese recipe can be served for both as a starter or as a main.Serves 6 as an appetizer, 3 as a main.

Butternut Squash with Browned Bbutter and Thyme

This recipe for Butternut Squash with Browned Bbutter and Thyme is enough for 4 person.

Butternut Squash With Walnuts and Vanilla

butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash) * 1
bay leaves (if boiling the squash) * 3
Salt * according to taste
walnuts (can substitute pecans or pine nuts) * 1 heaping cup
butter * 2-3 Tbsp

Bengali Butternut Squash Recipe

Bengali Butternut Squash Recipe is actually a curry, that has as its main ingredients a blending of chickpeas and butternut squash and panch phoran, which is a spice mixture from Bengal.

Caramelized Butternut Squash Recipe

butternut squash (4 to 5 pounds total) * 2 medium
unsalted butter, melted and cooled * 6 -8 tablespoons
light brown sugar, packed * 1/4 cup
kosher salt * 1 1/2 teaspoons
fresh ground black pepper * 1/2-1 teaspoon

More Butternut Squash Recipes to come

Very soon very are going to add following butternut squash recipes very soon, so don’t forget to come back.
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