Best 3 Gingered Butternut Squash Recipes
Gingering butternut squash is an ideal way to enhance the sweetness and depth of the classic fall flavor. Whether you're a vegan, vegetarian, or meat-lover, this versatile dish can be tailored to your dietary preferences and is sure to impress your taste buds. With just a few simple ingredients and a bit of cooking time, you can create a delicious and nutritious meal that will warm you up on a chilly day and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
GINGERED BUTTERNUT SQUASH SOUP
Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.
Nutrition Facts :
GINGERED BUTTERNUT SQUASH
I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges
GINGERED BUTTERNUT SQUASH PIE
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- For the crust, preheat oven to 350 degrees. In a food processor, combine gingersnaps and sugar; process until finely ground. Add oil and pulse until crumbs are moistened. Transfer mixture to a 9-inch pie plate and press into bottom and up sides. Bake until lightly browned, 8 to 10 minutes. Let cool completely.
- For the filling, set a steamer basket in a large saucepan, and fill with 1 inch of water; bring to a boil. Place squash in pan, cover, and steam until tender when pierced with the tip of a paring knife, 12 to 15 minutes. Let cool.
- Place squash in food processor and process until very smooth, about 1 minute. Add eggs, brown sugar, half-and-half, fresh ginger, salt, and nutmeg; process until smooth. Place cooled crust on a rimmed baking sheet and pour filling into crust. Bake until set, 35 to 40 minutes. Let cool 1 hour at room temperature, then refrigerate to cool completely, at least 1 hour. Garnish with crystallized ginger.
Tips:
- Choose butternut squash that is firm and heavy for its size, with smooth, unblemished skin.
- Use a sharp knife to peel and cut the butternut squash. A vegetable peeler can also be used to remove the skin.
- If you are using a microwave to cook the butternut squash, pierce the skin several times with a fork before cooking.
- Butternut squash can be roasted, baked, or steamed. Roasting brings out the squash's natural sweetness, while baking or steaming results in a softer texture.
- To make the gingered butternut squash soup, sauté the ginger and garlic in butter or oil until fragrant. Add the butternut squash, vegetable broth, and spices and bring to a boil. Reduce heat and simmer until the squash is tender.
- For the gingered butternut squash salad, combine the roasted butternut squash, ginger, red onion, and parsley in a bowl. Drizzle with a vinaigrette dressing and toss to coat.
- Butternut squash can also be used in curries, stews, and casseroles. It is a versatile vegetable that can be enjoyed in many different ways.
Conclusion:
Butternut squash is a delicious and versatile vegetable that can be used in a variety of dishes. Its sweet flavor and creamy texture make it a popular choice for soups, salads, and roasted vegetables. Butternut squash is also a good source of vitamins A and C, fiber, and potassium. So next time you're looking for a healthy and delicious addition to your meal, give butternut squash a try.
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