Best 7 Roasted Butternut Squash Pastina Served In A Pumpkin Recipes

PUMPKIN PASTINA

Steps:

• Bring the broth to a low simmer in a saucepan.
• Heat olive oil in a large sauté pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
• Add the pastina; stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time as the previous addition is absorbed, and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes.
• Add the squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more broth if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning. If desired, pour into hollowed-out pumpkin for serving; garnish with cheese.

PUMPKIN PASTINA SERVED FAMILY STYLE IN A PUMPKIN

Steps:

• Preheat the oven to 375 degrees F.
• Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3's cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own a good while.
• Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add 2 cups of the stock. Bring to a boil. Add the pastina, stir well, and reduce the heat to maintain a slow simmer. Season with salt and pepper. Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste, for seasoning.
• Ladle the pastina into the reserved pumpkin shell and garnish with the remaining 2 tablespoons Parmesan. Replace the lid and take to the table immediately.
• Variation with Greens: For a colorful and nutritious addition, cut several handfuls of winter greens such as spinach or chard into a chiffonade and stir into the pastina just to wilt before serving.

ROASTED WINTER SQUASH

Steps:

• Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
• Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
• Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
• Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
• Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
• Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
• Toasted Spice Rub:
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
• Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
• Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.
• Yield: about 1 cup

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

BUTTERNUT PUMPKIN PIE

Steps:

• Prepare the squash purée:
• Adjust oven rack to lower-middle position and preheat to 400°F. Split the squash lengthways, scoop out the seeds, and place cut side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes.
• When the squash is cool enough to handle, use a large spoon to scrape out the pulp. Pulse in a food processor until smooth, or rub through a double-mesh sieve. Measure out 14 ounces (1 3/4 cups) squash purée. Use warm, or refrigerate in an airtight container for up to 1 week.
• Make the pie:
• Adjust oven rack to lower-middle position and preheat to 375°F. In a medium bowl, whisk the squash purée, Quick Condensed Milk, brown sugar, vanilla, ginger, cinnamon, nutmeg, salt, cloves, butter, and eggs until smooth. Pour into the baked crust, place on an aluminum baking sheet, and bake until the custard has puffed into a gentle dome, about 25 minutes. Reduce oven temperature to 350°F and continue baking until the custard is firm around the edges but still wobbly in the very center, about 25 minutes more (200°F; 210°F if the probe touches the crust). Let cool at room temperature until the custard is set, about 2 hours.
• Cut the pie with a chef's knife. If you like, serve with dollops of whipped cream and a sprinkling of crushed toffee. Wrapped in plastic, leftovers will keep for up to 4 days at room temperature.
• Make Ahead
• From the No-Stress All-Butter Pastry Crust, which can be rolled, shaped, and frozen months in advance, to the Quick Condensed Milk and squash purée, every element of this recipe can be made well ahead, so don't feel as if you need to tackle it all at once.
• Leftover squash purée can be refrigerated for up to 1 week.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
• Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
• Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
• Stir the quinoa and pumpkin seeds into the roasted squash.