Best 4 Dill And Butter Squash Recipes
**Dill and Buttercup Squash: A Culinary Delight**
Welcome to a culinary adventure where flavors dance and textures harmonize. Discover the delectable combination of dill and buttercup squash, a match made in gastronomic heaven. Our featured recipes showcase the versatility of this dynamic duo, transforming simple ingredients into extraordinary dishes. From the creamy comfort of dill and buttercup squash soup to the vibrant freshness of dill and buttercup squash salad, each recipe promises a unique taste sensation. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this collection of recipes will inspire and delight. So, gather your ingredients, prepare your palate, and embark on a journey of flavors with dill and buttercup squash.
**Recipes:**
1. **Creamy Dill and Buttercup Squash Soup:** Indulge in a velvety smooth soup that embodies comfort and warmth. Roasted buttercup squash, fresh dill, and a touch of cream blend seamlessly to create a symphony of flavors that will soothe your soul.
2. **Roasted Dill and Buttercup Squash with Feta:** Experience the perfect balance of sweet and savory with this vibrant side dish. Roasted buttercup squash cubes tossed with olive oil, garlic, and fresh dill, complemented by crumbled feta cheese, deliver a delightful burst of flavors in every bite.
3. **Dill and Buttercup Squash Salad:** Discover a refreshing and flavorful salad that celebrates the freshness of summer. Thinly sliced buttercup squash, crisp cucumber, red onion, and fresh dill come together in a tangy vinaigrette dressing, creating a symphony of textures and flavors that will invigorate your senses.
4. **Dill and Buttercup Squash Risotto:** Embark on a culinary journey to Italy with this creamy and indulgent risotto. Arborio rice cooked in a flavorful broth infused with roasted buttercup squash, fresh dill, and Parmesan cheese creates a dish that is both comforting and elegant.
5. **Dill and Buttercup Squash Pasta:** Treat yourself to a hearty and satisfying pasta dish that combines the earthy sweetness of buttercup squash with the aromatic freshness of dill. Tender pasta tossed with roasted buttercup squash, sautéed mushrooms, and a creamy dill sauce creates a meal that is both flavorful and filling.
Prepare to tantalize your taste buds and embark on a culinary adventure with these exceptional dill and buttercup squash recipes. Each dish promises a unique experience, showcasing the diverse culinary possibilities of this dynamic ingredient combination. From soups and salads to hearty main courses, the featured recipes offer something for every palate and occasion. So, gather your ingredients, fire up your stove, and let the flavors of dill and buttercup squash dance on your tongue.
ROASTED BUTTERNUT SQUASH WITH LENTILS AND FETA
The secret to making winter squash taste even better is to bump up its sweetness by roasting it, then pair it with sweet and sour ingredients, like this pomegranate molasses and honey dressing. Thinly slicing the squash speeds up roasting time, and, if you have access to precooked lentils, feel free to add them here. You can also substitute other soft, creamy cheeses for the feta, such as goat or sheep's milk cheeses. Olive oil can leave a bitter aftertaste in emulsions, so, if you prefer to avoid it, use a neutral oil like grapeseed. Serve as a fall side, or alongside warm slices of generously buttered sourdough toast as a light meal.
Provided by Nik Sharma
Categories lunch, vegetables, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.
- Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.
- While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise 1/4-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.
- While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.
- Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.
SUMMER SQUASH WITH DILL
Very easy, very tasty. Good even for those who are a little afraid of squash. I made this up when we "inherited" tons of squash from a friend who gardens.
Provided by Laura Meehan
Categories Vegetable
Time 10m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Slice the squash into thin slices (1/4 to 1/2 inch thick). If it is a very large squash, you can cut these into halves or quarters to avoid serving large disks.
- Heat a sauté pan over medium-high heat; spray with cooking spray.
- Add the squash and sauté several minutes or until tender-crisp (overcooking will produce squishier squash--when it starts looking soft, stop!)
- Toss with margarine and dill in the pan, stirring until evenly coated, and cook for another minute or so.
Nutrition Facts : Calories 17.3, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 3.6, Fiber 1.2, Sugar 2.4, Protein 1.3
ZUCCHINI, POTATO, AND DILL FRITTATA - VEGAN
After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).
Provided by Kozmic Blues
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F
- Steam cubed potatoes in a veggie steamer for 7-8 minutes.
- In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add remainder of dried spices, and stir to coat.
- Add the shredded zucchini and potatoes and saute for 3 more minutes.
- Add the minced fresh garlic saute for 1 minute.
- Transfer the cooked zucchini/potato mixture to the tofu and combine well.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400°F for 30 minutes.
- Let the frittata sit for 10 minute before serving.
Nutrition Facts : Calories 264.1, Fat 7.9, SaturatedFat 1.4, Sodium 301.5, Carbohydrate 35.3, Fiber 7.8, Sugar 4.1, Protein 18.3
SUMMER SQUASH REFRIGERATOR PICKLES
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints, serving 12
Number Of Ingredients 11
Steps:
- In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
- Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
- Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams
Tips:
- Choose the right squash: For this recipe, butternut squash is best. It has a sweet, nutty flavor and a smooth, creamy texture when cooked.
- Roast the squash thoroughly: Roasting the squash brings out its natural sweetness and caramelizes the edges. Roast it until it is tender and slightly browned.
- Use fresh herbs: Fresh dill adds a bright, herbaceous flavor to the dish. If you don't have fresh dill, you can use dried dill, but use half the amount.
- Don't overcook the sauce: The sauce should be thick and creamy, but not too thick. Simmer it for just a few minutes, until the butter and herbs have infused the cream.
- Serve immediately: Roasted butternut squash with dill and butter sauce is best served immediately. The squash will start to lose its flavor and texture if it sits for too long.
Conclusion:
Roasted butternut squash with dill and butter sauce is a simple yet elegant dish that is perfect for a weeknight dinner or a special occasion. The squash is roasted until tender and slightly browned, then topped with a creamy dill sauce. The combination of sweet squash, savory herbs, and rich butter is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
