Best 6 Simple Peanut Squash Recipes
Are you seeking a culinary adventure that brings out the delightful flavors of autumn? Look no further than the simple yet exquisite peanut squash. This seasonal delicacy, with its vibrant orange hue and sweet, nutty flavor, holds a special place in the hearts of food enthusiasts worldwide. Whether you're a seasoned chef or a novice cook eager to impress, this comprehensive guide will lead you on a culinary journey, unveiling the secrets to preparing a remarkable peanut squash dish.
Here are our top 6 tried and tested recipes!
SPAGHETTI SQUASH WITH PEANUT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.
SIMPLE THAI PEANUT SPAGHETTI SQUASH BOATS
Thai-inspired peanut sauce tossed with spaghetti squash and topped with crunchy peanuts and cilantro. Top individual servings with tofu for the vegans/vegetarians or chicken for the carnivorously inclined.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Wash outside of spaghetti squash. Cut off the stem end, then cut in half lengthwise. Scoop out the seeds. Brush insides with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place face down on a baking sheet. Bake until fork-tender, 30-40 minutes. Remove from oven and let cool for just a couple of minutes.
- Alternative: Cut in half, skip the oil/salt/pepper, and place face-down in a microwave-safe baking dish. Fill with about 1 inch of water and cook on high until tender, 10-12 minutes. Read lots more about cooking spaghetti squash both ways right here!
- While the spaghetti squash cooks, make the peanut sauce and prepare the toppings. To make the peanut sauce, add the peanut butter, 1/4 cup warm water, ginger, garlic, lime juice, and Tamari to the pitcher of a blender. If you have a high-speed blender, you might not need to mince your ginger and garlic first - I don't need to with my Vitamix, it takes care of business! Add additional water, if needed, to keep the mix moving. Blend until completely pureed.
- Using a fork, carefully scrape the still-hot spaghetti squash out of its shell into a medium-size bowl, taking care to not break the shell. Place the shells upright on your serving plates or platter.
- Pour the peanut sauce over the warm spaghetti squash and toss until combined. Taste and add a couple extra pinches of salt if desired.
- Divide peanut-sauce-spaghetti squash mixture between the shells. Top with peanuts, cilantros, and wedges of lime to squeeze over the top. In addition, you can top individual servings with tofu or chicken if you like.
- Serve immediately.
- Note that if you're not serving this right away, you may want to warm the peanut sauce on the stove so that it's piping hot before mixing it with the spaghetti squash. I find that as long as I mix the peanut sauce into the hot spaghetti squash and serve it at once, it's plenty warm for eating.
Nutrition Facts : ServingSize 1 boat (1/4 of recipe), Calories 275 kcal, Sugar 5 g, Sodium 985 mg, Fat 22 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 3 g, Protein 10 g
SIMPLE PEANUT SQUASH
For those that don't yet have a taste for squash, here is an easy introduction. My wife once hated squash now this is her favorite.
Provided by Douglas Hay
Categories Squash Side Dishes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
Nutrition Facts : Calories 536.3 calories, Carbohydrate 86.4 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 12.5 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 482.9 mg, Sugar 26.9 g
SIMPLE PEANUT SQUASH
For those that don't yet have a taste for squash, here is an easy introduction. My wife once hated squash now this is her favorite.
Provided by Douglas Hay
Categories Squash Side Dishes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
Nutrition Facts : Calories 536.3 calories, Carbohydrate 86.4 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 12.5 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 482.9 mg, Sugar 26.9 g
SIMPLE PEANUT SQUASH
For those that don't yet have a taste for squash, here is an easy introduction. My wife once hated squash now this is her favorite.
Provided by jdhaycan
Categories Squash Side Dishes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
Nutrition Facts : Calories 536.3 calories, Carbohydrate 86.4 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 12.5 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 482.9 mg, Sugar 26.9 g
SIMPLE PEANUT SQUASH
For those that don't yet have a taste for squash, here is an easy introduction. My wife once hated squash now this is her favorite.
Provided by Douglas Hay
Categories Squash Side Dishes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel and cut the peanut squash into 2 inch pieces. Place the pieces into a loaf pan or other deep and narrow baking container. Sprinkle the brown sugar and salt over the pieces and drop the butter on top. Cover the pan with aluminum foil.
- Bake at 375 degrees F (190 degrees C) for 35 minutes. Serve hot and enjoy!
Nutrition Facts : Calories 536.3 calories, Carbohydrate 86.4 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 12.5 g, Protein 6.5 g, SaturatedFat 14.7 g, Sodium 482.9 mg, Sugar 26.9 g
Tips:
1. Choosing the Right Squash: - Select butternut squash or kabocha squash as they are perfect for roasting. - Choose squash with deep, vibrant colors and smooth, unblemished skin. - Smaller squash tend to have fewer seeds and a sweeter flavor. 2. Roasting the Squash: - Cut the squash in half lengthwise and scoop out the seeds. - Drizzle with olive oil, salt, and pepper. - Roast the squash cut-side down at a high temperature (425°F) for 30-40 minutes. - Keep an eye on the squash to avoid burning. 3. Making the Peanut Sauce: - Use a creamy peanut butter for a smooth and rich sauce. - Add soy sauce, rice vinegar, sesame oil, and ginger for an authentic Asian flavor. - Adjust the consistency of the sauce with water or more peanut butter. - For a spicy kick, add a pinch of red pepper flakes or Sriracha. 4. Serving Suggestions: - Serve roasted squash with peanut sauce as a main course or side dish. - Top with chopped peanuts, cilantro, and lime wedges for a burst of flavor. - Drizzle with honey or maple syrup for a touch of sweetness. - Roast other vegetables like sweet potatoes or carrots along with the squash for a colorful and nutritious meal.Conclusion:
The combination of roasted squash and peanut sauce creates a delightful dish that is both satisfying and flavorful. Experiment with different types of squash and adjust the peanut sauce to suit your taste preferences. This simple yet delicious recipe is sure to impress your friends and family. Whether served as a main course or side dish, roasted squash with peanut sauce is a versatile dish that can be enjoyed in various settings. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving for more.
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