Best 3 Gingered Butternut Squash Recipes
Embark on a culinary journey with our tantalizing selection of gingered butternut squash recipes, each offering a unique symphony of flavors that will delight your taste buds. From the classic roasted butternut squash with a hint of ginger to the innovative butternut squash soup with a touch of ginger and coconut, our collection caters to diverse palates. Discover the perfect balance of sweet and savory in our gingery butternut squash and black bean tacos, or indulge in the creamy goodness of our butternut squash and ginger pasta. Whether you're a seasoned home cook or just starting your culinary adventure, our recipes provide easy-to-follow instructions and helpful tips to ensure success in the kitchen. Prepare to tantalize your taste buds and impress your loved ones with these delightful gingered butternut squash creations.
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GINGERED BUTTERNUT SQUASH SOUP
Roasting the squash really adds a wonderful flavor to this delightful pureed soup. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. -Kim Pettipas Oromocto, New Brunswick
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with 4-1/2 teaspoons oil; toss to coat. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Bake 5-10 minutes longer or until tender. Set aside. , In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. Stir in the ginger, curry, salt and pepper; cook for 2 minutes. Stir in potatoes; cook 2 minutes longer. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. , Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired.
Nutrition Facts :
GINGERED BUTTERNUT SQUASH
I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges
GINGERED BUTTERNUT SQUASH PIE
Rather than the traditional pumpkin pie, try this unexpected version with spicy ginger and creamy butternut squash.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- For the crust, preheat oven to 350 degrees. In a food processor, combine gingersnaps and sugar; process until finely ground. Add oil and pulse until crumbs are moistened. Transfer mixture to a 9-inch pie plate and press into bottom and up sides. Bake until lightly browned, 8 to 10 minutes. Let cool completely.
- For the filling, set a steamer basket in a large saucepan, and fill with 1 inch of water; bring to a boil. Place squash in pan, cover, and steam until tender when pierced with the tip of a paring knife, 12 to 15 minutes. Let cool.
- Place squash in food processor and process until very smooth, about 1 minute. Add eggs, brown sugar, half-and-half, fresh ginger, salt, and nutmeg; process until smooth. Place cooled crust on a rimmed baking sheet and pour filling into crust. Bake until set, 35 to 40 minutes. Let cool 1 hour at room temperature, then refrigerate to cool completely, at least 1 hour. Garnish with crystallized ginger.
Tips:
- Choose the right butternut squash: Look for squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has any soft spots or blemishes.
- Peel and cut the squash carefully: Butternut squash can be difficult to peel, so use a sharp knife and be careful not to cut yourself. You can also use a vegetable peeler to remove the skin.
- Roast the squash until it is tender: Roasting brings out the natural sweetness of the squash and makes it soft and easy to mash. Roast the squash at 400 degrees Fahrenheit for about 30 minutes, or until it is easily pierced with a fork.
- Use a food processor or blender to make the soup: This is the easiest way to get a smooth and creamy soup. If you don't have a food processor or blender, you can also mash the squash by hand.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a bit of honey or maple syrup to sweeten the soup, or a dollop of sour cream or yogurt to add richness.
Conclusion:
Butternut squash soup is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is a great way to use up leftover squash, and it can be made in advance and reheated. Serve the soup with a side of bread or crackers, and enjoy!
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