Butternut squash

BUMP...

A recipe I got from a friend -- she said it makes about 3-4 meals for her and her fiance, so you could cut the recipe in half if needed. I haven't tried it yet, but am hoping to soon.

Butternut and Quinoa Soup


Prep 20 Minutes
Cook 20 Minutes



2 Tbsp. olive oil
1 yellow onion, chopped
4 cups peeled, seeded, cubed butternut squash (1/2 small squash)
1 can corn
1 cup chopped red pepper
1/2 cup Adams natural creamy peanut butter
2 cups water
1 tsp. cumin
1 tsp. salt
56 oz. vegetable broth (or chx)
1 cup quinoa
2 Tbsp. dried cilantro


1. Heat oil in dutch oven over medium heat.
2. Add onions and cook slowly until soft and yellow.
3. Stir in squash, corn, and red pepper. Cook 5 minutes more.
4. Blend peanut butter, water, cumin, and salt in blender until combined. Add to vegetables dutch oven.
5. Stir in broth and quinoa.
6. Bring to boil, reduce to simmer, cover and simmer 20 minutes.
7. Remove from heat and mash soup with potato masher.
8. Stir in cilantro, cover, and allow soup to thicken 10 minutes.

Sounds tasty! I love soup!

This is the BEST BEST recipe for Butternut! I make it all the time! Butternut is pretty high in calories, so watch what you eat. This stuff is addictive! I also just like to roast butternut on a sheet pan in the oven. Feta cheese, sage and butternut are meant for eachother. Butternut risotto is awesome too, but time consuming.


Orzo with Roasted Vegetables
Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved

Ingredients
1 butternut squash, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions
Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Butternut squash fries are awesome!! I'm so addicted.

Ingredients
# 1 medium butternut squash (about 2 pounds - large enough to yield 20 ounces uncooked flesh)
# 1/8 teaspoon kosher salt
#
Cooking Directions

Preheat oven to 425 degrees.

Use a sharp knife to remove the ends of the squash.

Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife.

Cut squash in half lengthwise and then scoop out all seeds.

Next, cut squash into French fry shapes. Use a crinkle cutter to make authentic-looking crinkle-cut fries (they'll taste great any way you slice 'em, though).

Using a paper towel, pat squash pieces firmly to absorb any excess moisture.

Place squash in a bowl, add a light coating of lard or olive oil, and sprinkle with salt.

Toss squash to evenly distribute salt and then transfer to a large baking pan wiped with a light coating of Pam. Use 2 pans if needed. Squash pieces should lie flat in the pan.

Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.

I was experimenting in the kitchen tonight and made the following- which I call 'butternut gratin topped shepherds pie'.

I'm not sure of the exact calorie count- it will vary depending on brands used, but it is approx 270 per portion, and it serves a generous 4 portions.

1 450g pack lean minced (ground) turkey
1 'long part' (The neck of the butternut- the bit without seeds) chopped off, peeled and cut into thin disks.
2 cloves garlic, crushed
1 large onion, chopped
2 carrots, cut into small dice
1 tin chopped tomatoes
1 tbsp tomato puree
1 tbsp worcestershire sauce
2 beef/lamb stock cubes- diluted in water.
Salt & pepper
2 cups sliced mushrooms
2 bay leaves
1 dash red wine/port for a richer sauce (optional)
Fresh thyme & Parsley, chopped (optional)

Optional- 2 medium tomatoes- sliced, plus 1/2 cup shredded mature cheese for topping.

- brown the turkey, onion, garlic & carrot in a non stick pan. Add the tomatoes, beef stock, tomato puree, bay leaves, worcestershire sauce, S&P and simmer for 10 minutes. Add the mushrooms and simmer for a further 5 minutes. Add teh herbs and wine if using.

-Meanwhile, blanch the butternut disks in boiling water for about 3 minutes- until just beginning to soften slightly. Drain and set aside.


- Pour the turkey mixture into an oven proof casserole dish. Top the pie with the butternut disks, overlapping them slightly until the whole top is covered. repeat if you have soome slices left over.

- If using- add the sliced tomatoes, and shredded cheese, top with more herbs.

-Bake in the top of a hot oven (200 degrees) for approx 15 minutes, until top is golden & bubbling.

I served this with steamed cauliflower and broccoli and it was delicious- even my bf who loves shepherds pie to be laden with creamy cheesy mash loved this!

The butternut and quinoa soup recipe sounds great. I am always looking for new quinoa recipes. It is such a healthy grain and is easy to digest.

Bump for later:bigsmile:

Do you know the nutrional values and calories etc. of this soup? I want to make it tonight.

you can also just throw the whole squash in the crockpot and put it on low all day and then cut it in half and scoop out the squash to eat however you like it. no peeling or slicing necessary before throwing it in. works well for acorn squash also.