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Roasted Squash, Spinach and Walnut Salad

Roasted Squash, Spinach and Walnut Salad

Because it’s autumn, it’s the season of butternut squash! And we really like serving it in our delicious recipe. And there are lots of them! This salad is perfect for a light dinner. We’ve paired the squash with spinach, nuts, and feta cheese. Lots of delicious flavors, just waiting to be discovered!

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Ingredients Needed for Roasted Squash, Spinach and Walnut Salad

10 ounces of butternut squash, diced
salt
pepper
2 tablespoons of vegetable oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 teaspoon mustard
½ red onion, chopped
1 teaspoon thyme
3 tablespoons of pomegranate seeds
3 ounces of baby spinach
1 ounce of pecan nuts
2 ounces of feta cheese

How to Make Roasted Squash, Spinach and Walnut Salad

  1. Add the diced squash in a baking tray. Season with salt, pepper, and a drizzle of oil.
  2. Slide the tray into the oven for the next 15 minutes at 400 degrees F/200 degrees C.
  3. Prepare the salad dressing. Grab a small blender and add the oil, red wine vinegar, honey, mustard, onion, and season with salt, pepper, and thyme.
  4. Blend the mixture until smooth.
  5. Add the roasted squash in a large salad bowl along with the pomegranate seeds, baby spinach, pecan nuts, and crumbled feta cheese.
  6. Mix everything and serve it with the salad dressing.
Butternut Squash Risotto

Butternut Squash Risotto

Now that it’s squash season, let’s make a recipe where it really gets to shine. Like this butternut squash risotto. Risotto is one of the most famous Italian dishes, which uses ingredients like rice, onion, butter, and parmesan. Next, you can use all kinds of meats, veggies or cheese, whatever comes to one’s mind.

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Ingredients Needed for Butternut Squash Risotto

2 tablespoons of olive oil
1 teaspoon butter
6 ounces of butternut squash, small dices
1 onion, chopped
1 teaspoon brown sugar
¼ cup white wine
1 cup risotto rice
2 cups of vegetable stock
½ cup parmesan, shredded
¼ cup fresh parsley, chopped
salt
pepper
2 ounces of goat cheese

How to Make Butternut Squash Risotto

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the butter and melt it.
  2. Add the diced squash, onion, and cook them together for 2 minutes, stirring in the process.
  3. Add the brown sugar, pour the wine, and add the risotto rice.
  4. Pour the vegetable stock and cook for 20-25 minutes, while stirring in the process.
  5. Add the shredded parmesan, parsley, and a bit more butter if you want the risotto creamier. Keep it on heat for 1-2 more minutes.
  6. Heat the oil in a separate skillet over medium heat.
  7. Add the goat cheese and season it with pepper.
  8. Cook it until golden and crispy. Serve it on top of the butternut squash risotto.
Angel Hair Pasta with Seafood and Squash

Angel Hair Pasta With Seafood and Squash

If you’re in the mood for some seafood, we have a nice proposition for you. And quite healthier than fried seafood, because we know that’s what you were thinking about. Buy your favorite seafood (whether it’s shrimp, squid, octopus, we recommend using all of them) and serve them in this special pasta dish with a creamy wine sauce, and some roasted squash.

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Ingredients Needed for Angel Hair Pasta With Seafood and Squash

7 ounces of butternut squash
1 teaspoon vegetable oil
1 tablespoon brown sugar
pepper
salt
5 ounces of angel hair pasta
1 teaspoon butter
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
0.5 ounce ginger, shredded
6 baby octopuses
3 shrimp
5 ounces of squid
½ cup white wine
½ cup heavy cream
½ cup fresh parsley, chopped

How to Make Angel Hair Pasta With Seafood and Squash

  1. Line a baking tray with parchment paper.
  2. Lay the roasted squash on the tray and pour a small drizzle of vegetable oil. Add the brown sugar, salt, and pepper.
  3. Slide the tray into the oven for the next 45 minutes at 350 degrees F/175 degrees C.
  4. Fill a saucepan halfway with water and place it over medium heat. Bring it to a boil and add a pinch of salt.
  5. Cook the pasta according to the instructions on the package. Drain the pasta when ready.
  6. Add the roasted squash in a tall glass container along with a touch of butter, salt, and pepper. Set up your immersion blender and blend until creamy.
  7. Heat a skillet over medium heat and add the olive oil. Add the onion, garlic, shredded ginger, and cook until translucent.
  8. Add the shrimp, baby octopi, and squid. Season with salt and pepper and pour the wine.
  9. Add the squash mash, pour the heavy cream, and add the parsley. Cook for 2-3 minutes.
  10. Add the dried pasta and cook everything for 1-2 more minutes.
Butternut Squash and Arugula Pasta

Butternut Squash and Arugula Pasta

Butternut squash is an incredibly versatile veggie. You can use it in all kinds of salads, pies, and here we’ve used it in a delicious pasta recipe. We’ve roasted it, and paired it with some arugula, goat cheese, and some crunchy pine nuts. For the pasta, you can use anything from penne, spaghetti to ravioli.

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Ingredients Needed for Butternut Squash and Arugula Pasta

3.5 ounces of butternut squash, diced
1 tablespoon olive oil
salt
pepper
5 ounces of whole wheat penne
1 ounce goat cheese, crumbled
3 ounces of arugula
2 tablespoons of pine nuts

How to Make Butternut Squash and Arugula Pasta

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Line a baking sheet with parchment paper.
  3. Add the diced squash over it. Slide the tray into the oven for the next 25 minutes.
  4. Next, heat a saucepan over medium heat, and fill it halfway with water. Add a pinch of salt and the whole wheat penne.
  5. Cook them according to the instructions on the package.
  6. Drain the pasta and add them to a large bowl.
  7. Add the goat cheese over the pasta, some butternut squash, arugula, and pine nuts. Give it a good stir.
Butternut Squash Cheesecake

Butternut Squash Cheesecake

We really enjoy cheesecake, and why not? The cheese and sugar mix, topped with all other kinds of ingredients, make it a well-known enjoyable dessert. Also, there are lots of ingredients you can add into the mix. Like butternut squash for example, which is not the most usual cheesecake ingredient. Flavor it with cinnamon, nutmeg, and vanilla and enjoy a fresh scent of autumn.

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Ingredients Needed for Butternut Squash Cheesecake

10 ounces of biscuit crumbs
2 ounces of butter, melted
5 ounces of mascarpone
7 ounces of cream cheese
1 egg
¼ cup sugar
3.5 ounces of butternut squash puree
½ teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
7 ounces of dark chocolate
1 tablespoon coconut oil

How to Make Butternut Squash Cheesecake

  1. Preheat the oven to 300 degrees F/150 degrees C.
  2. Mix the crumbled cookies and melted butter in a large bowl.
  3. Grab a 10 X 4 inch (25 X 10 cm) baking tray and lay the biscuits on the bottom. Press them well to release the excess air.
  4. Slide the tray into the oven for the next 15 minutes.
  5. Add the mascarpone and cream cheese in a large bowl. Add the egg, sugar, mash, and vanilla extract. Season with nutmeg and cinnamon.
  6. Set up your mixer and mix the ingredients in the bowl until smooth and creamy.
  7. Evenly spread the mixture over the biscuit crumbs.
  8. Slide the tray into the oven for the next 45 minutes at 325 degrees F/165 degrees C.
  9. Fill a saucepan halfway with water and heat it over medium heat.
  10. Bring it to a boil and place a heatproof bowl on top. Add the dark chocolate and coconut oil. Melt it while stirring with a spatula from time to time.
  11. Drizzle the melted chocolate over the cheesecake.
  12. Let it cool for the next 2 hours.
oreo chocolate and squash cheesecake

Oreo Chocolate and Squash Cheesecake

We urge you to try this cheesecake which is perfectly suited for special fall occasions. It is a light dessert dish with a mild and flavored sweetness. A crunchy base layer made from Oreo crumbs gets topped off by a deliciously creamy squash, mascarpone, and cream cheese mixture.

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Ingredients Needed for Oreo Chocolate and Squash Cheesecake


For the Oreo base:

10 ounces of oreo
½ cup melted butter

For the squash-cheese mixture:

2 cups of butternut squash puree
½ cup mascarpone
½ cup cream cheese
1 tablespoon pumpkin pie spice
¼ cup melted chocolate for garnishing

How to Make Oreo Chocolate and Squash Cheesecake

  1. For the Oreo base:

    Add the Oreos to a blender and blend them. Add the melted butter and blend more.

  2. Line a 12 inch (30 cm) round baking tray with parchment paper. Add the Oreo crumbles and evenly spread them in the pan. Bake for 30 minutes at 340⁰F/170⁰C.
  3. For the squash-cheese mixture:

    Add the butternut squash puree, mascarpone, and cream cheese to a bowl and mix them until smooth. Add the pumpkin pie spice and mix a little more.

  4. Layer the squash-cheese mixture over the baked Oreo crumble base and evenly spread it. Garnish with the melted chocolate and bake for 30 minutes at 340⁰F/170⁰C.
roasted butternut squash warm salad

Roasted Butternut Squash Warm Salad

Be warned, this is seriously tasty! Mix the tender, sweet, and mouth-watering roasted squash with a refreshing salad mix. The slightly crispy roasted shallots bring their own special flavor. Pair warmth with freshness and you’ll simply love it.

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Ingredients Needed for Roasted Butternut Squash Warm Salad

10 ounces of butternut squash, cubed
6 shallots
sage leaves
1 tablespoon olive oil
salt
pepper
4 ounces of salad mix

How to Make Roasted Butternut Squash Warm Salad

  1. Add the squash on a parchment paper-lined baking tray. Spread them evenly and intersperse the shallots among them. Add some sage leaves and the olive oil, season with salt and pepper, and roast for 45 minutes at 400⁰F/200⁰C.
  2. Mix the roasted squash with the salad mix and serve. If you like, add some roasted nuts as well for a bit of crunchiness.
butternut squash and parmesan risotto

Butternut Squash and Parmesan Risotto

This risotto, when mixed with butternut squash, is truly smooth-textured and delicately sweet. Just add shredded parmesan cheese to pair the sweetness with a salty touch. There is also a spicy hint brought by the cumin powder. Try it!

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Ingredients Needed for Butternut Squash and Parmesan Risotto

8 ounces of baked butternut squash, cubed
1 tablespoon olive oil
2 spring onions, sliced
2 garlic cloves, crushed
6 ounces of risotto rice
3 cups of vegetable stock
salt
pepper
1 tablespoon cumin powder
1 cup parmesan, shredded

How to Make Butternut Squash and Parmesan Risotto

  1. Heat the vegetable oil in a saucepan over low heat, add the spring onion, garlic, rice, stir a little, then add the vegetable stock. Season with salt and pepper. Stir.
  2. Bring it to a boil, then lower the heat and simmer the rice until the water evaporates and the rice becomes tender.

     

  3. Add the cumin powder, and keep stirring. Add the parmesan and butternut squash, stir and cook for 2 more minutes, then remove from heat.
butternut squash and carrot cream soup

Butternut Squash and Carrot Cream Soup

This butternut squash and carrot soup is a smooth operator. We think its appeal comes from simmering the roasted squash and carrot, pureeing them, and mixing them with heavy cream. The result is squash and carrot sweetness with a salty touch.

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Ingredients Needed for Butternut Squash and Carrot Cream Soup

1 small butternut squash cubed
1 large carrot sliced
salt
pepper
1 tablespoon vegetable oil
1 onion quartered
3 cups of vegetable stock
1 teaspoon turmeric
2 tablespoons of coconut milk
½ cup heavy cream
pumpkin seeds for garnishing

How to Make Butternut Squash and Carrot Cream Soup

  1. Add the butternut squash and carrot on a parchment paper-lined baking tray, season with salt and pepper, drizzle the vegetable oil, then roast for 25 minutes at 360⁰F/180⁰C.
  2. Transfer to a cooking pot over low-medium heat, add the onion and vegetable stock, and season with salt. Bring to a boil then, after reducing heat, simmer until the vegetables are tender or until reduced.
  3. Puree the vegetable mixture using a hand blender, add the turmeric, coconut milk, and heavy cream, season with pepper, then puree again.
  4. Serve in a soup bowl, garnished with pumpkin seeds.
bacon and butternut squash penne

Bacon and Butternut Squash Penne

Fried bacon, pasta, squash, cream cheese, Gruyere cheese… Is your mouth watering yet? This dish has “crispy together with cheesy and creamy” written all over it. It’s plenty succulent too, thanks to the hot, thick sauce made with flour, cream cheese, and chicken stock. And it is truly delicious!

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Ingredients Needed for Bacon and Butternut Squash Penne

3 bacon slices
1 onion, diced
2 garlic cloves, diced
salt
pepper

For the sauce:

½ cup flour
1 cup chicken stock
½ cup cream cheese
salt
pepper
chili flakes

For the final dish:

10 ounces of cooked penne
5 ounces of baked butternut squash, cubed
1 cup gruyère, grated

How to Make Bacon and Butternut Squash Penne

  1. Heat a skillet over medium heat. fry the bacon slices on both sides until crisp. Set aside.
  2. Use the same skillet to cook the onion. After 2 minutes, add the garlic. Season with salt and pepper, stir and cook them together until the onion is tender. Set aside.
  3. For the sauce:
    Add the flour and 1/3 of the chicken stock to a bowl and whisk. Heat the remaining chicken stock in a saucepan over medium heat. When the stock starts popping, reduce the heat and add the flour and stock mixture while whisking continuously until the sauce thickens. Remove from the heat.
  4. While the sauce is still hot, add the cream cheese and whisk to incorporate it into the sauce. Season with salt and pepper, add the chili flakes, whisk, then set aside.
  5. Add the cooked penne and baked pumpkin to a baking dish. Crumble the fried bacon and add it too. Also, add the cooked onion and garlic. Cover everything with the cream cheese sauce, then layer the Gruyere cheese on top. Bake for 20 minutes at 360⁰F/180⁰C.
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