Best 4 Curried Baked Buttercup Squash Recipes
# **Curried Baked Buttercup Squash: A Symphony of Flavors**
Indulge in a culinary adventure with our curated collection of curried baked buttercup squash recipes. Embark on a delightful journey where the sweet and nutty flavor of buttercup squash harmonizes with the aromatic blend of curry spices. Discover a symphony of textures and flavors as you explore these delectable dishes, ranging from classic curries to innovative fusion creations.
In our first recipe, we present a classic curried buttercup squash soup, a comforting and flavorful dish that showcases the squash's natural sweetness. Savor the rich and creamy texture as the curry spices dance on your palate. For those seeking a heartier option, our curried buttercup squash and chickpea curry is a vibrant and satisfying main course. The combination of tender squash, chickpeas, and aromatic curry creates a delightful symphony of flavors and textures.
Transport your taste buds to Thailand with our curried buttercup squash and shrimp stir-fry. This vibrant dish features succulent shrimp, crisp vegetables, and a fragrant curry sauce that will tantalize your senses. And for a unique twist, try our curried buttercup squash and black bean enchiladas. These enchiladas are filled with a flavorful mixture of squash, black beans, and spices, then smothered in a creamy curry sauce and baked to perfection.
Finally, satisfy your sweet tooth with our curried buttercup squash and apple galette. This rustic dessert combines the sweetness of squash and apples with the warmth of curry spices. The flaky crust and creamy filling create a harmonious balance of flavors that will leave you craving more.
Our collection of curried baked buttercup squash recipes offers a diverse range of dishes that cater to various dietary preferences and culinary inclinations. Embark on this culinary journey and discover the endless possibilities of this versatile vegetable.
CURRIED BAKED BUTTERCUP SQUASH
Easy winter side dish. I enjoy the pleasant slightly sweet true squash taste of buttercup, but any other winter squash can be substituted. The curry can be omitted and replace with your favorite spices, or brown sugar. Other winter squash can be substituted.
Provided by Chandra M
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Cut squash in half and scrape out the seeds & pulp.
- Place squash cut side down on an aluminum foil lined rimmed baking pan.
- Bake for 30 minutes.
- Remove squash from oven and turn over.
- Put half of the butter and spices in each squash half.
- Return to the oven and bake another 20 minutes or until the squash is tender and can be easily pricked with a toothpick.
- Serve.
- (I usually "mash" the inside of my half to mix the spices throughout the flesh once it is on my plate).
Nutrition Facts : Calories 105.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.3, Carbohydrate 0.6, Fiber 0.3, Protein 0.2
TWICE BAKED BUTTERCUP SQUASH
Make and share this Twice Baked Buttercup Squash recipe from Food.com.
Provided by riffraff
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Cut squash in half lengthwise, scoop out seeds and fibers and discard.
- Place squash in an ungreased 13x9-inch baking dish.
- Cover tightly with foil.
- Bake for 30 to 40 minutes or until squash is tender.
- Cool for 10-15 minutes.
- Reduce oven temp to 375°F.
- Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
- Place flesh of squash in a medium bowl.
- Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
- Fill each shell with the squash mixture.
- Sprinkle each with 1 tablespoon of brown sugar.
- Place filled shells in baking dish.
- Bake at 375°F for 15-20 minutes or until thoroughly heated.
Nutrition Facts : Calories 65.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 209.4, Carbohydrate 15.6, Sugar 14.3, Protein 0.7
CURRIED SQUASH
Categories Side Vegetarian Quick & Easy Coconut Spice Curry Squash Fall Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Peel and seed squash and cut into 1 1/2-inch pieces. Heat a 4-quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 30 seconds. Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water. Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.
BUTTERCUP SQUASH SOUP
A creamy soup with a ton of flavor. You can substitute any winter squash.
Provided by leahmarie5
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
- Bake squash in the preheated oven until tender, about 45 minutes.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
- Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
- Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 18.8 g, Cholesterol 35.8 mg, Fat 11.7 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 7.2 g, Sodium 483.1 mg, Sugar 5.4 g
Tips:
- Choose the right squash: Look for a firm, heavy squash with a deep orange color. Avoid any squash with soft spots or blemishes.
- Cut the squash in half lengthwise: This will make it easier to scoop out the seeds and pulp.
- Scrape out the seeds and pulp: Use a spoon to scrape out the seeds and pulp from the squash. Be careful not to cut into the flesh of the squash.
- Brush the squash with oil: This will help the curry paste and breadcrumbs adhere to the squash.
- Roast the squash: Roast the squash until it is tender and starting to brown. This should take about 30-40 minutes.
- Make the curry paste: While the squash is roasting, make the curry paste. This can be done in a food processor or blender. Just add all of the ingredients to the food processor or blender and pulse until a smooth paste forms.
- Spread the curry paste on the squash: Once the squash is roasted, spread the curry paste on top. Make sure to cover the entire surface of the squash.
- Top with breadcrumbs: Sprinkle the breadcrumbs on top of the curry paste. This will give the squash a nice crunchy topping.
- Bake the squash: Bake the squash until the breadcrumbs are golden brown and the curry paste is bubbly. This should take about 10-15 minutes.
- Serve immediately: Serve the squash immediately with your favorite sides.
Conclusion:
Curried baked buttercup squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. The squash is roasted until tender and then topped with a flavorful curry paste and crunchy breadcrumbs. This dish is sure to be a hit with your family and friends.
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