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Potato-Stuffed Squash with Prosciutto Crudo

Potato-Stuffed Squash With Prosciutto Crudo

A little decadence never hurt anyone! Or did it? At least not in the kitchen and not this time, no. Come with us and let’s bake a butternut squash, then fill it’s scooped-out lower half with grated potatoes fried in butter. Not to mention the gooey parmesan and the prosciutto crudo topping. Told you, decadence never hurt anyone…

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Ingredients Needed for Potato-Stuffed Squash With Prosciutto Crudo

1 butternut squash
2 potatoes, grated
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons whole wheat flour
1½ cup parmesan, grated
pepper
3 ounces prosciutto crudo, sliced
thyme

How to Make Potato-Stuffed Squash With Prosciutto Crudo

  1. Horizontally cut the squash in two and scoop out the lower half.
  2. Line a baking tray with parchment paper and transfer both halves on it.
  3. Bake for 25 minutes at 360ºF/180ºC.
  4. Heat 1 tablespoon of olive oil in a pan over low-medium heat and add the grated potatoes. Also, add the butter and drizzle with the remaining tablespoon of olive oil.
  5. Cook and stir until the butter melts, then add the flour and stir it in.
  6. Add the parmesan and spread it over the potatoes. Cook for 1 minute.
  7. Season with pepper, then cook and stir for 2-3 minutes.
  8. Stuff the baked squash’s lower half with the potato mixture.
  9. Top with prosciutto crudo and season with thyme.
Butternut Squash and Tomato Pasta

Butternut Squash and Tomato Pasta

For this one, see to it and have ready at your side some mashed butternut squash and cooked pasta. You’ll prepare a creamy and buttery vegetarian main dish with just the right amount of acidity added to it by means of tomatoes.

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Ingredients Needed for Butternut Squash and Tomato Pasta

1 teaspoon butter
2 tomatoes, diced
1 teaspoon dried basil
2 tablespoons mashed butternut squash
3 ounces cooked pasta
1 tablespoon creme fraiche

How to Make Butternut Squash and Tomato Pasta

  1. Melt the butter in a pan over low heat.
  2. Add the tomatoes and stir them in.
  3. Stir in the dried basil and add the mashed squash. Stir in.
  4. Stir in the cooked pasta and the creme fraiche.
  5. Cook and stir for 1-2 minutes more, or until it thickened and creamy.
Butternut-Squash-and-Carrot-Puree

Butternut Squash and Carrot Puree

This no brainer mildly sweet puree can be your next vegan main course, or your next side-dish if you so desire. You can let your creativity run wild when serving it, or you can choose to be a minimalist. We tried both and both work.

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Ingredients Needed for Butternut Squash and Carrot Puree

12 ounces butternut squash, diced
2 carrots, sliced
water
3 tablespoons sweet corn

How to Make Butternut Squash and Carrot Puree

  1. Add the diced squash and carrots to a saucepan over medium heat.
  2. Pour 3/4 to 1 cup of water over them and cover with the lid.
  3. Cook for 15-20 minutes.
  4. Add the sweet corn, stir it in, then remove from heat.
  5. Transfer the cooked veggies to a measuring cup and puree them using a hand blender.
Butternut Squash Tikka Masala

Butternut Squash Tikka Masala

We’ve kept this tikka masala vegetarian and we weren’t sorry. This is exactly how one would expect such a dish to be: heavily spiced, hearty, and served over rice. It has a lot of ingredients, but hey, this is Indian cuisine, after all.

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Ingredients Needed for Butternut Squash Tikka Masala

1 tablespoon hazelnuts
1 tablespoon lemongrass, thickly sliced
1 teaspoon turmeric
1 star anise
1 teaspoon black peppercorns
1 teaspoon chili flakes
½ teaspoon mustard seeds
1 cinnamon stick
½ teaspoon black cumin
3 cloves
1 medium butternut squash
2 tablespoons olive oil
1 tablespoon butter
1 onion, minced
⅓ cup coconut milk
1 tablespoon parsley, chopped
rice, cooked (for serving)

How to Make Butternut Squash Tikka Masala

  1. Add the hazelnuts, lemongrass, turmeric, star anise, peppercorns, chili flakes, mustard seeds, cinnamon stick, black cumin, and cloves to a blender. Crush them.
  2. Cut the squash in half, remove the seeds, peel it and cube it.
  3. Add 1 tablespoon of oil and the butter to a pan over low heat. Cook until the butter melts.
  4. Add the onion and stir it in. Stir in the spicy mixture and the remaining tablespoon of olive oil.
  5. Add the cubed squash and coconut milk, stir in and turn the heat to medium-high. Cook and stir for 4-6 minutes.
  6. Stir in the parsley and remove from heat.
  7. Serve with cooked rice.
Butternut Squash Pie

Butternut Squash Pie

You can describe this pie as delicate. It is not your usual sweet rich pie but a mildly sweet and lemony variation of it. We’ve used both plain flour and oat flour for the crust but feel free and entirely replace one with the other. It’s your choice. However, don’t give up on cinnamon!

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Ingredients Needed for Butternut Squash Pie

1 cup flour
½ cup oat flour
1 teaspoon cinnamon
orange zest
lemon zest
1 tablespoon yogurt
1 cup warm milk
7 ounces butternut squash, grated
salt
5 ounces of cottage cheese
1 teaspoon orange extract
chives (for garnishing)

How to Make Butternut Squash Pie

  1. Add the plain flour and oat flour to a dough mixer bowl. Season with cinnamon, orange zest, and lemon zest. Mix until even using a spatula.
  2. Add the yogurt and start mixing. Gradually add the milk in the process. Mix until you have a dough, then set aside.
  3. Add the grated squash to a bowl. Season with salt, add the cottage cheese and orange extract and mix until even.
  4. Take 1/4 from the dough ball and shape it into a thin long cylindrical shape. You’ll use it for the pie’s edge.
  5. Flatten the remaining dough using the rolling pin.
  6. Line a baking tray with parchment paper and transfer the dough disc on it.
  7. Fit the long dough shape along the disc edge by pressing it with your fingers.
  8. Fill the crust with the squash mixture and evenly spread it.
  9. Bake for 20 minutes at 400⁰F/200⁰C.
  10. Garnish with chives.
Creamy Butternut Squash Soup with Toast

Creamy Butternut Squash Soup With Toast

Let’s substitute croutons with star-shaped toasted bread for this super-creamy and warming butternut squash and other goodies soup. It’s dairy-free and nutty, like in ‘coconutty’. And you are just one step from making it vegetarian if you so desire. Replace the Cheddar with a rennet-free version and there you have it.

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Ingredients Needed for Creamy Butternut Squash Soup With Toast

1 tablespoon coconut oil
1 onion, diced
3 garlic cloves, crushed or minced
1 teaspoon ginger, shredded
salt
7 ounces butternut squash, cubed
2 carrots, sliced
5 ounces sweet potato, cubed
4 ounces zucchini, cubed
4 cups of water
lemon zest
2 cups of coconut milk
1 tablespoon lime juice
5 slices of bread
Cheddar cheese, grated
chia seeds

How to Make Creamy Butternut Squash Soup With Toast

  1. Add the coconut oil to a pot over low heat. Cook and stir until it melts.
  2. Add the onion, garlic, and ginger. Cook and stir until tender.
  3. Season with salt. Add the butternut squash, carrots, sweet potato, and zucchini. Pour the water over them and stir in.
  4. Simmer for 30 minutes, while occasionally stirring in.
  5. Season with lemon zest, add the coconut milk and lime juice.
  6. Mash all using a vertical blender. Remove from heat.
  7. Cut star-shaped forms from the crumb of each bread slice using different-sized cookie cutters.
  8. Line a baking tray with parchment paper and transfer the crumb stars on it. Top with grated Cheddar and garnish with chia seeds.
  9. Cook for 5-7 minutes at 360⁰F/180⁰C.
  10. Serve the soup with toast stars and garnished with more chia seeds.
Baked Butternut Squash

Baked Butternut Squash

Baked butternut squash is amazing with its mild sweetness and its unique flavor. Here you have a butternut squash dish that is a dessert and a side-dish at the same time. Just flavor with cinnamon and olive oil and sweeten it more with brown sugar and forget about it for 1 hour in the oven.

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Ingredients Needed for Baked Butternut Squash

½ butternut squash, cored and sliced
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
2 teaspoons cinnamon
2 teaspoons brown sugar

How to Make Baked Butternut Squash

  1. Add the cut butternut squash to a baking dish. Drizzle with the olive oil and season with the salt, pepper, cinnamon, and brown sugar.
  2. Bake for 60 minutes at 380⁰F/190⁰C.
  3. Serve.
Roasted Chicken Drumsticks with Squash and Apple

Roasted Chicken Drumsticks With Squash and Apple

Sure thing, roasted drumsticks are always welcome on our plates. But the way we flavor them and the side-dish we serve them over (or cook them with) makes the difference. This time not only we herbed them, but we baked them on a bed of sweet potato, apple, and butternut squash slices and wedges.

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Ingredients Needed for Roasted Chicken Drumsticks With Squash and Apple

4 chicken drumsticks
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon thyme
4 garlic cloves, crushed
1 tablespoon vegetable oil
1 butternut squash, sliced
1 sweet potato, wedged
2 onions, quartered
1 apple, sliced
thyme sprigs
rosemary sprigs
pumpkin seeds
pomegranate seeds

How to Make Roasted Chicken Drumsticks With Squash and Apple

  1. Place the drumsticks in a dish, drizzle with olive oil and cider vinegar, season with rosemary, sage, and thyme and coat them with the crushed garlic.
  2. Cover the dish with plastic wrap and marinate for 15 minutes.
  3. Drizzle the vegetable oil on the bottom of a roomy baking dish and layer the sliced butternut squash and sweet potato. Add the onions and apple and garnish with thyme and rosemary sprigs.
  4. Bake for 30 minutes at 340⁰F/170⁰C.
  5. Remove from oven and garnish with raw pumpkin seeds and pomegranate seeds.
Crispy Cod with Roasted Carrots and Butternut Squash

Crispy Cod With Roasted Carrots and Butternut Squash

Hmm, yummy crispy cod fillets with savory roasted veggies! They’re yummy indeed, especially if you coat the cod with tarragon and parsley-flavored oat bran mixture and eggs. As a finishing touch, quickly make a refreshing white sauce by simply mixing together yogurt and capers.

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Ingredients Needed for Crispy Cod With Roasted Carrots and Butternut Squash

1 large cooked carrot, thickly sliced
8 ounces of cooked butternut squash, cut into sticks
2 tablespoons of oat bran
2 teaspoons of fresh tarragon, chopped
2 teaspoons of fresh parsley, chopped
1 pound cod fillet (4 fillets)
2 tablespoons of cornstarch
2 whisked eggs
⅓ cup low-fat yogurt
1 tablespoon capers

How to Make Crispy Cod With Roasted Carrots and Butternut Squash

  1. Add the cooked carrot and butternut squash to a roomy baking dish. Roast for 5-6 minutes at 400⁰F/200⁰C.
  2. Add the oat bran, tarragon, and parsley to a small bowl. Mix them.
  3. Coat the fillets with cornstarch, whisked eggs, and, finally, with oat bran mixture, then place them into a baking dish. Bake for 12-14 minutes at 400⁰F/200⁰C.
  4. Shortly mix the yogurt and capers together in a small bowl. Serve it over roasted veggies and cod.
Butternut Squash and Apple Cream Soup

Butternut Squash and Apple Cream Soup

Creamy and smooth, warming and nutritious. Is there any better way to shortly describe a vegetarian cream soup? Probably not. This time toss apple and butternut squash and let their flavors blend into a special mix. Brighten your day with this velvety wonder and your palate will express its gratitude to you.

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Ingredients Needed for Butternut Squash and Apple Cream Soup

1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, minced
salt
1 large apple, diced
12 ounces of butternut squash, cubed
4 cups of vegetable stock
pepper

How to Make Butternut Squash and Apple Cream Soup

  1. Heat the olive oil in a skillet over low heat. Add the onion and garlic and season with salt. Cook and stir until tender.
  2. Add the apple and stir it in.
  3. Add the butternut squash and vegetable oil. Season with pepper, cover with the lid and simmer for 20 minutes.
  4. Blend using an immersion blender. Optionally, serve with sour cream and garnish with pumpkin seeds.
Chocolate and Butternut Squash Cheesecake

Chocolate and Butternut Squash Cheesecake

There is no way this recipe could have passed by without being noticed! Plus, we’re top notch cheesecake fans so making this recipe was a real no-brainer. The combination of butternut squash and chocolate is exquisite, and we invite you to try the recipe and share your opinion with us.

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Ingredients Needed for Chocolate and Butternut Squash Cheesecake

10 ounces of chocolate cookies
3 ounces of butter, melted
7 ounces of cream cheese
½ cup sugar
½ cup brown sugar
1 ½ tablespoons of flour
lemon zest
4 eggs
5 ounces of butternut squash puree
2 tablespoons of yogurt
1 tablespoon sour cream

How to Make Chocolate and Butternut Squash Cheesecake

  1. Add the chocolate chip cookies in your food processor along with the melted butter. Blend them until smooth.
  2. Add the mixture in a round cake tin, approximately 10 inches (25 cm) in diameter.
  3. Slide the cake into the oven for the next 35 minutes at 350 degrees F/175 degrees C.
  4. In the meantime, grab a large bowl and add the cream cheese in it.
  5. Add the sugar, brown sugar, flour, lemon zest, eggs, squash puree, yogurt, and sour cream.
  6. Pour the liquid mixture over the cake.
  7. Slide the cake into the oven again, this time for 50 minutes at 360 degrees F/180 degrees C.
  8. To make the cake even better, you can top it with some caramel topping and chopped walnuts.
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