Best 7 Squash And Broccoli With Ginger Butter Recipes

Feast your taste buds on a delightful journey with our exquisite Squash and Broccoli with Ginger Butter recipe, a harmonious blend of vibrant flavors and textures. This culinary masterpiece combines the natural sweetness of butternut squash and broccoli florets, sautéed to perfection and enveloped in a luscious ginger butter sauce. Each bite offers a symphony of flavors, with the subtle heat of ginger and the richness of butter complementing the vegetables' natural sweetness. Along with this main dish, we also present two enticing variations: a tantalizing Squash and Spinach with Ginger Butter and a hearty Broccoli with Ginger Butter. These delectable dishes offer unique flavor profiles, catering to diverse palates and preferences. Embark on a culinary adventure with our comprehensive guide, providing step-by-step instructions and insightful cooking tips to ensure a successful and enjoyable cooking experience. Let your kitchen transform into a haven of culinary artistry as you create these remarkable dishes that will leave a lasting impression on your palate.

Here are our top 7 tried and tested recipes!

SQUASH AND BROCCOLI STIR-FRY

Squash and Broccoli Stir-Fry image

Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon lemon juice
2 teaspoons honey
2 tablespoons vegetable oil
1 pound butternut squash, peeled, seeded and cut into 1/4-inch slices
1 garlic clove, minced
1/4 teaspoon ground ginger
1 cup fresh broccoli florets
1/2 cup bias-sliced celery
1/2 cup thinly sliced onion
2 tablespoons sunflower kernels

Steps:

Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately.

Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

GINGER BROCCOLI

Ginger Broccoli image

Make and share this Ginger Broccoli recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs broccoli, florets and stems sliced into diagonal pieces
1 1/2 tablespoons dark sesame oil
3 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons brown sugar
4 tablespoons water

Steps:

Saute the broccoli over medium heat in sesame oil for 8 minutes.
While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
Serve at once.

BUTTERNUT SQUASH WITH GINGER

Butternut Squash With Ginger image

Quick Easy & Tasty-- This is really a remake of my recipe#15818 Ginger Squash Casserole but I didn't feel like mashed squash so I changed it a bit and reposted it as this recipe. We enjoyed it and I hope you do too The ginger/squash combination is a lovely flavor sensation

Provided by Bergy

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 butternut squash, peeled, deseeded, cut into 1 1/2-inch pieces (apprx 4 cups)
3 tablespoons butter (or less)
2 tablespoons fresh ginger, finely chopped
1 1/2 tablespoons brown sugar or 1 1/2 tablespoons brown sugar substitute
salt & pepper

Steps:

Place the prepared squash in a lightly greased oven proof dish.
Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
Cover and bake in a 350F for 45 minutes, uncover and place 8" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 75.1, Carbohydrate 38.8, Fiber 5.7, Sugar 11.3, Protein 3

BROCCOLI SQUASH BAKE

Broccoli Squash Bake image

My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups fresh broccoli florets
3 tablespoons butter
2 cups sliced yellow summer squash
1 egg
1/2 cup shredded Swiss cheese
1/4 cup milk
1/4 teaspoon ground mustard
Dash cayenne pepper
2 tablespoons grated Parmesan cheese

Steps:

In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.

Nutrition Facts : Calories 189 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

SQUASH AND BROCCOLI WITH GINGER BUTTER

Squash and Broccoli with Ginger Butter image

Categories Ginger Side Steam Vegetarian High Fiber Low Sodium Broccoli Yellow Squash Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 5

Ingredients

3 1/2 to 4 cups broccoli florets
1 pound yellow crookneck squash, cut into 3/4- to 1-inch cubes
1/4 cup (1/2 stick) butter
3 tablespoons chopped crystallized ginger
1 teaspoon ground ginger

Steps:

Steam broccoli and squash until just tender, about 5 minutes. Melt butter in heavy large skillet over medium heat. Mix in chopped ginger and ground ginger. Add broccoli and squash and toss to coat. Season mixture to taste with salt and pepper and serve immediately.

GINGERED SPAGHETTI SQUASH

Gingered Spaghetti Squash image

Provided by Ming Tsai

Categories side-dish

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper to taste

Steps:

Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving.

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER

Sheet-Pan Salmon and Broccoli With Sesame and Ginger image

A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.

Provided by Lidey Heuck

Categories dinner, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1 pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
1/2 lime, for serving
Sesame seeds, for serving

Steps:

Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

Tips:

Choose the right squash. For this recipe, butternut squash or kabocha squash are good choices. They have a sweet, nutty flavor that pairs well with the broccoli and ginger.
Prepare the squash and broccoli in advance. You can peel and cube the squash and broccoli ahead of time, which will save you time when you're ready to cook. You can also roast the squash and broccoli in advance and store them in the refrigerator for up to 3 days.
Use fresh ginger. Fresh ginger has a more intense flavor than ground ginger, so it's worth using it in this recipe if you can. Peel and grate the ginger just before using it for the best flavor.
Don't overcrowd the pan. When roasting the squash and broccoli, make sure to spread them out in a single layer on the baking sheet. This will help them roast evenly and prevent them from steaming.
Season to taste. Be sure to taste the squash and broccoli before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or ginger to taste.

Conclusion:

This squash and broccoli with ginger butter is a delicious and healthy side dish that is perfect for fall. The squash and broccoli are roasted until tender and slightly caramelized, and the ginger butter adds a flavorful touch. This dish is sure to be a hit with your family and friends.