Search results for: butter

Here are the search results for your query. Please use our advanced search page for more specific results.

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!

Bacon and Butternut Squash Penne Read More »

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.
butternut squash and pecan tart

Butternut Squash and Pecan Tart

Pecans and squash can make a dynamite duo. Reunite them in a tart and they become the perfect dish to serve as a holiday dessert or even at parties. Update the mild and already incredible flavor of squash with nutmeg, ginger, and cinnamon. This is best served warm so dig in!

Butternut Squash and Pecan Tart Read More »

Ingredients Needed for Butternut Squash and Pecan Tart

1 tablespoon butter
1 puff pastry sheet
1 pound butternut squash puree
3 eggs
½ cup brown sugar
1 tablespoon cinnamon
1 tablespoon cornstarch
nutmeg, grated
¼ cup milk
¼ cup heavy cream
1 teaspoon ginger, grated
2 tablespoons of powdered sugar
2 ounces of pecan nut

How to Make Butternut Squash and Pecan Tart

  1. Butter a 9-inch (23 cm) tart pan, line it with the puff pastry sheet, press it on the sides, and slice off the excess pastry. Prick the pastry sheet in several places using a fork. Place a parchment paper sheet over the tart pan and fill it with raw beans, then bake for 20 minutes at 360⁰F/180⁰C.
  2. Add the pureed squash, eggs, and brown sugar to a bowl and mix them using a spatula.
  3. Keep adding the cinnamon, cornstarch, some nutmeg, milk, heavy cream, and ginger. Whisk until smooth.
  4. Remove the parchment paper with beans from the tart pan and pour the squash-egg cream into the crust. Bake for 60 minutes at 380⁰F/190⁰C.
  5. Sift the powdered sugar over the tart and top it with the pecan nuts.
parmesan and gruyere butternut squash gratin

Parmesan and Gruyere Butternut Squash Gratin

A classic of French cuisine, this gratin looks so good and its taste matches the looks. The crispy golden crust pairs extremely well with the cheesy, creamy texture. If you find the squash too sweet for this combo, you can replace it with potatoes or pasta.

Parmesan and Gruyere Butternut Squash Gratin Read More »

Ingredients Needed for Parmesan and Gruyere Butternut Squash Gratin

1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, diced
2 fresh thyme sprigs, chopped
8 ounces of baked butternut squash, cubed
1 cup chicken stock
salt
pepper
1 teaspoon nutmeg
¼ cup melted butter
¼ cup breadcrumbs
¼ cup parmesan, shredded
½ cup heavy cream
½ cup gruyère, shredded
fresh parsley for garnishing

How to Make Parmesan and Gruyere Butternut Squash Gratin

  1. Heat the vegetable oil in a cast-iron pan and add the onion, garlic, and thyme. Cook and stir until the onion is tender.
  2. Add the squash and chicken stock, stir and cook until it simmers, then season with salt and pepper. Stir, add the nutmeg, melted butter, breadcrumbs, parmesan, and heavy cream. Stir again.
  3. Sprinkle the Gruyere cheese on top, then move the cast-iron pan to the oven and bake for 15 minutes at 360⁰F/180⁰C.
  4. Garnish with fresh parsley.
butternut squash pancakes with maple syrup

Butternut Squash Pancakes With Maple Syrup

What makes the perfect alternative pancake for breakfast? Butternut squash is an excellent answer to this question. Blend the squash with milk, buttermilk, flour, and baking powder for smoothness and fluffiness. Flavor this with cinnamon and nutmeg for a cheeky touch. Enrich the squash’s natural, mild sweetness with some maple syrup topping. Your friends will rave about these.

Butternut Squash Pancakes With Maple Syrup Read More »

Ingredients Needed for Butternut Squash Pancakes With Maple Syrup


For the egg wash:

2 eggs
2 tablespoons of milk

For the batter:

¼ cup melted butter
1 tablespoon cinnamon
1 tablespoon baking powder
1 teaspoon nutmeg
1 cup butternut squash puree
½ cup milk
1 cup buttermilk
1 cup flour

For serving:

maple syrup for serving
2 tablespoons of pecan nuts for garnishing

How to Make Butternut Squash Pancakes With Maple Syrup

  1. For the egg wash: Add the eggs and the milk to a small bowl and whisk them.
  2. For the batter: Add the egg wash, melted butter, cinnamon, baking powder, nutmeg, butternut squash puree, milk, and buttermilk to a large bowl and blend them using a hand blender. Gradually add the flour in the process. Blend until smooth.
  3. Heat a nonstick skillet over low-medium heat, then add batter with a ladle and cook until golden on the bottom or for about 4 minutes. Flip and cook until golden or for about 2 minutes. Make about 12 pancakes.
  4. For serving: Serve them on a large plate, topped with maple syrup and pecan nuts.
Peanut Butter Mug Brownies

Peanut Butter Mug Brownies

Yes, you can now make a fancy and absolutely delicious dessert in the microwave! Just follow our steps, and you’ll fall in love with this 10-minute mug brownie recipe.

Peanut Butter Mug Brownies Read More »

Ingredients Needed for Peanut Butter Mug Brownies

2 ounces of butter, melted
4 tablespoons of peanut butter
1 egg
2 tablespoons of sugar
2 teaspoons of vanilla essence
salt
½ teaspoon baking powder
¾ cup flour
½ cup cocoa powder
2 tablespoons of chocolate chip
2 tablespoons of cream cheese
3 tablespoons of whipped cream
1 tablespoon powdered sugar

How to Make Peanut Butter Mug Brownies

  1. Add the butter and 2 tablespoons of peanut butter to a bowl and whisk them together.
  2. Whisk together the egg, sugar, 1 teaspoon of vanilla essence, some salt, and baking powder in a separate bowl.
  3. Add the flour, cocoa powder, and peanut butter mixture to the same bowl. Stir to combine them into a thick dough.
  4. Add the dough in 2 large mugs. Sprinkle chocolate chips on top, then microwave for 2 minutes.
  5. Add the remaining peanut butter, cream cheese, vanilla essence, whipped cream, and powdered sugar to a bowl. Stir well, until you make a frosting. Serve the brownies straight from the mug, with some frosting on top.
Butter and Wine Braised Sea Bream

Butter and Wine Braised Sea Bream

Sea bream has a delicate flavor on its own, so you don’t need to complicate yourself with recipes that are too tricky. Here, we have cooked it on the stove, with asparagus and cherry tomatoes in a butter and wine sauce. Simple, yet highly delicious!

Butter and Wine Braised Sea Bream Read More »

Ingredients Needed for Butter and Wine Braised Sea Bream

1 whole sea bream cleaned and gutted, around 1.5 pounds (700 grams)
2 tablespoons of olive oil
salt
pepper
5 cherry tomatoes
5 asparagus spears
1 green chili
fresh thyme
1 cup white wine
1 butter stick

How to Make Butter and Wine Braised Sea Bream

  1. Lay the sea bream on a wooden board. Superficially score it around 0.4 inches (1 cm).
  2. Pour a small drizzle of olive oil (around 1 tablespoon) over the fish and generously rub it with salt and pepper on both sides.
  3. Heat the remaining olive oil in a skillet over medium heat. Lay the fish and flip it when it turns golden. Add the cherry tomatoes, asparagus, green chili, and thyme.
  4. Pour the white wine and cover it with a lid. Reduce the heat and simmer for 5 minutes. Add the butter stick and gently over the fish’s surface until it melts.
  5. Turn off the heat, lay the fish on a plate and serve it!
baked butternut squash with cranberry and honey sauce

Baked Butternut Squash With Cranberry and Honey Sauce

Baked butternut squash is so delicious! Don’t you think? Of course, we can be playful and experiment with building on its already tasty flavor. So, let’s make a sweet sauce from cranberries and honey. Also, nothing stops us to spice it up by adding red wine vinegar and garnishing it with feta cheese.

Baked Butternut Squash With Cranberry and Honey Sauce Read More »

Ingredients Needed for Baked Butternut Squash With Cranberry and Honey Sauce

½ medium-sized butternut squash
1 tablespoon sesame oil
3 ounces of dried cranberries
1 tablespoon red wine vinegar
salt
pepper
1 tablespoon honey
2 tablespoons of seed mix
2 ounces of feta cheese, crumbled
fresh mint leaves for garnishing

How to Make Baked Butternut Squash With Cranberry and Honey Sauce

  1. Place the squash on the workspace, cut its top, halve it, and seed it. Bake for 45 minutes at 360⁰F/180⁰C.
  2. Remove from oven and cube it. Set aside.
  3. Heat a skillet over low heat, add the sesame oil and dried cranberries. Stir a little and, while continuing to stir, add the red wine vinegar and honey. Season with salt and pepper.
  4. Serve the squash with seed mix, feta cheese, and cranberry-honey sauce and garnished with mint leaves.
butternut squash, spinach, and quinoa salad

Butternut Squash, Spinach, and Quinoa Salad

Quinoa is one of the easiest grains to cook and it’s also more nutritious than many other grains out there. So, you should pay more attention to it. Mix it with slightly fried crispy pistachios, sweet and dense-textured dried cranberries, sweet and smooth baked squash, and tangy white wine vinegar.

Butternut Squash, Spinach, and Quinoa Salad Read More »

Ingredients Needed for Butternut Squash, Spinach, and Quinoa Salad

5 ounces of quinoa
¼ cup pistachios
7 ounces of baby spinach
¼ cup dried cranberries
1 fresh thyme sprig
7 ounces of baked butternut squash, cubed
2 tablespoons of olive oil
salt
pepper
2 tablespoons of white wine vinegar

How to Make Butternut Squash, Spinach, and Quinoa Salad

  1. Bring a cooking pot halfway filled with water to a boil and add the quinoa while turning the heat down to low. Cover and boil for 15 minutes. Set aside.
  2. Add the pistachios to a skillet over low heat and cook and stir until they start changing color.
  3. Add the cooked quinoa, baby spinach, pistachios, dried cranberries, fresh thyme, baked butternut squash, olive oil, white wine vinegar in a bowl. Season with salt and pepper and mix.
steak salad with baby spinach, baked butternut squash, and blue cheese

Steak Salad With Baby Spinach and Butternut Squash

Steak salads are rich, hearty dishes. This one completely fits the bill. It combines the freshness from the veggies with the mouth-watering flavor of grilled steak. The honey-olive oil sauce lends it a delicious and interesting taste, which also brings style to your plate.

Steak Salad With Baby Spinach and Butternut Squash Read More »

Ingredients Needed for Steak Salad With Baby Spinach and Butternut Squash


For the squash:

10 ounces of butternut squash or½ medium-sized squash, sliced
2 tablespoons of olive oil
salt
pepper

For the steak:

10 ounces of beef steak
2 tablespoons of olive oil
salt
pepper

For the honey dressing:

1 tablespoon honey
1 tablespoon olive oil
salt
pepper

For the salad:

8 ounces of baby spinach
3 ounces of blue cheese

How to Make Steak Salad With Baby Spinach and Butternut Squash

  1. Bake the squash:
    Place the squash in a 5 x 5-inch baking dish, drizzle with olive oil, season with salt and pepper, and bake for 20 minutes at 425⁰F/220⁰C.
  2. Grill the steak:
    Place the beef steak on the work surface, season it with salt and pepper, and rub olive oil on each side. Grill for 6 minutes on each side.
  3. For the honey sauce:
    Add the honey and olive oil in a smaller bowl, season with salt and pepper, and mix.
  4. Serve the sliced steak and butternut squash on a bed of baby spinach. Scatter the blue cheese crumbles over them and drizzle the honey sauce.
Roasted Butternut Squash Cream Soup

Roasted Butternut Squash Cream Soup

What better way to enjoy a nutritious lunch than by having a warming roasted butternut squash cream soup? It’s extra-smooth, it smells great, and it’s sweet with hints of ginger and salt. The coconut milk adds up to the creamy texture and enriches the dish.

Roasted Butternut Squash Cream Soup Read More »

Ingredients Needed for Roasted Butternut Squash Cream Soup

8 ounces of butternut squash, cubed
6 shallots
sage leaves
1 tablespoon olive oil
salt
pepper
1 cup coconut milk
1 cup vegetable stock
1 teaspoon ginger, shredded

For garnishing:

pumpkin seeds
1 ounce salmon, shredded
fresh parsley

How to Make Roasted Butternut Squash Cream Soup

  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 olive oil, season with salt and pepper, and roast for 45 minutes at 400⁰F/200⁰C.
  2. Transfer to a cooking pot over low heat. Add the coconut milk, vegetable stock, and ginger, and season with salt and pepper. Stir and cook until it simmers.
  3. Transfer to a blender and blend.
  4. Serve the cream soup garnished with pumpkin seeds, salmon, and fresh parsley.
Scroll to Top