Best 4 Butternut Squash And Shallots Recipes

Savory butternut squash and sweet shallots unite in a delightful medley of flavors in this collection of enticing recipes. From creamy soups and hearty stews to delectable tarts and flavorful salads, these culinary creations showcase the versatility of these autumnal ingredients. Roasted butternut squash and shallots add a caramelized sweetness to salads, while a butternut squash and shallot soup warms the soul on chilly evenings. For a more substantial meal, try the butternut squash and shallot stew, a comforting dish brimming with tender vegetables and aromatic herbs. If you're looking for a vegetarian main course, the butternut squash and shallot tart is a delectable choice, featuring a flaky crust and a savory filling. And for a lighter option, the butternut squash and shallot salad, with its roasted vegetables and tangy dressing, is both flavorful and nutritious.

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BUTTERNUT SQUASH WITH SHALLOTS AND SAGE

Butternut Squash with Shallots and Sage image

Categories Side Sauté Vegetarian Quick & Easy Butternut Squash Fall Vegan Sage Shallot Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Steps:

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

ROASTED BUTTERNUT SQUASH AND SHALLOTS

Roasted Butternut Squash and Shallots image

Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.

Provided by lisar

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 cups cubed peeled butternut squash
1 tablespoon brown sugar
2 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise

Steps:

Preheat oven to 475.
Combine ingredients in bowl.
Pour into a lightly sprayed jellyroll pan.
Bake at 475 for 20 minutes or until tender, stirring occasionally.

BUTTERNUT SQUASH SOUP WITH CINNAMON WHIPPED CREAM AND FRIED SHALLOTS

Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots image

Provided by Anne Burrell

Categories appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

Olive oil
1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut in 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
2 cloves garlic, smashed and finely chopped
Kosher salt
1 large butternut squash, peeled and cut into 1-inch cubes
1 large russet potato, peeled and cut into 1- inch cubes
2 cups white wine
2 quarts chicken or vegetable stock
1 bundle thyme
2 bay leaves
1 orange, cut in 1/2
Peanut or other neutrally flavored oil, for frying
2 large shallots
1 cup all-purpose flour
1 cup heavy cream
1/2 teaspoon ground cinnamon

Steps:

Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.
Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it.
Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.
In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.
Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.
Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.
Squashy!!!

BUTTERNUT SQUASH AND SHALLOTS

Butternut Squash and Shallots image

If you've never tried butternut squash but have wanted to give it a try, we recommend preparing this recipe. It has the perfect balance of herbs and the shallots add a punch of flavor. Sweet and tangy, all the flavors pair so well with the natural flavor of the squash. A delicious and easy to make side dish.

Provided by Jennifer McLemore

Categories Vegetables

Time 30m

Number Of Ingredients 10

Ingredients

1 1-2 lb butternut squash peeled and cubed
6 shallots peeled, halved and sliced
3 Tbsp olive oli
1 tsp sage, fresh or dried- adjust to more if using fresh
1 tsp thyme, dried or fresh- adjust to more if using fresh
1 tsp rosemary, dried- adjust if using fresh
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1 pinch salt and pepper
3/4 c vegetable broth, chicken broth, water or juice from a canned veggie such as carrots

Steps:

1. Peel a 1-2 lb butternut squash and cube in 1/2 inch cubes (scooping out seeds and discarding).
2. Peel and slice shallots by cutting in half and slicing in 1/4 inch slices.
3. Heat oil in large skillet.
4. Place shallots and squash in pan. Heat on med-high until slightly brown and tender.
5. Add spices and broth or water, and spices. Cover and cook til tender, approx 10 mins.
6. Add brown sugar and vinegar. Toss and continue to heat until desired tenderness. (soft, but not mushy)
7. Adjust by adding more salt and pepper and spices as desired.

Tips:

Choose the right squash: Look for butternut squash that are firm and have a deep orange color. Avoid squash that have soft spots or blemishes.
Cut the squash in half lengthwise: This will make it easier to scoop out the seeds and flesh.
Scoop out the seeds and flesh: Use a spoon to scoop out the seeds and flesh from the squash. Be careful not to cut into the skin.
Cut the squash into cubes: Cut the squash into 1-inch cubes.
Peel and slice the shallots: Peel the shallots and slice them thinly.
Sauté the shallots: Heat some olive oil in a large skillet over medium heat. Add the shallots and cook until they are softened, about 5 minutes.
Add the squash and cook: Add the squash cubes to the skillet and cook until they are browned on all sides, about 10 minutes.
Add the broth and cook: Add the vegetable broth to the skillet and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the squash is tender.
Add the cream and cheese: Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted.
Season with salt and pepper: Season the dish with salt and pepper to taste.
Serve: Serve the butternut squash and shallots over pasta, rice, or roasted vegetables.

Conclusion:

This butternut squash and shallots recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The squash is roasted until it is tender and slightly caramelized, and the shallots add a subtle sweetness and depth of flavor. The dish is finished with a creamy sauce made with heavy cream and Parmesan cheese. This recipe is sure to please everyone at your table.