Best 4 Squashed Squash Hubbard Or Butternut Recipes
Are you searching for a delicious and versatile squash recipe? Look no further than the "Squashed Squash: Hubbard or Butternut" article. This comprehensive guide offers a delightful collection of recipes that showcase the unique flavors and textures of these two winter squash varieties.
From the classic Roasted Hubbard Squash with Brown Butter and Sage to the innovative Stuffed Butternut Squash with Farro and Pomegranate, each recipe in this article is carefully crafted to bring out the best in these exceptional ingredients. Whether you're a seasoned home cook or just starting your culinary journey, you'll find inspiration and practical guidance within these pages.
Butternut squash is available in various shapes and sizes and boasts a sweet, nutty flavor. Meanwhile, Hubbard squash, renowned for its distinctive turban shape and dense, flavorful flesh. Discover how to select the perfect squash, prepare it with ease, and transform it into delectable dishes that will impress your family and friends.
Our journey begins with the classic Roasted Hubbard Squash, a simple yet elegant dish that allows the squash's natural sweetness to shine through. With just a few ingredients and minimal effort, you'll create a delightful side dish that complements any meal.
Next, we venture into the realm of stuffed squash with our Stuffed Butternut Squash with Farro and Pomegranate. This hearty and flavorful dish combines the earthy sweetness of butternut squash with the nutty texture of farro and the vibrant tanginess of pomegranate. It's a perfect main course for a cozy dinner party or a special occasion.
For those seeking a lighter option, our Butternut Squash Soup with Coconut Milk and Lime is a creamy and comforting delight. The velvety texture of the soup, enhanced by coconut milk and a hint of lime, will warm your soul on a chilly day.
And if you're craving a sweet treat, our Hubbard Squash Pie with Maple and Pecans is an absolute must-try. Featuring a flaky crust, a creamy squash filling infused with maple syrup, and a crunchy pecan topping, this pie is a true celebration of fall flavors.
With its detailed instructions, helpful tips, and stunning photography, the "Squashed Squash: Hubbard or Butternut" article is your ultimate resource for creating unforgettable squash dishes. Embrace the bounty of autumn and embark on a culinary adventure that will leave your taste buds dancing with joy.
BUTTERNUT SQUASHED
This is the easiest method for cooking squash. All the flavour is added at the last minute when you smash it in. Don't panic if you're tight for hob or oven space and the squash isn't piping hot by the time you serve - it's just as good warm.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Vegetables Christmas Thanksgiving Dinner Party
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
- Scatter the pine nuts on a baking tray and toast them in the oven at the same time - they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
- Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
- Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
- Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
- Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).
Nutrition Facts : Calories 134 calories, Fat 5.2 g fat, SaturatedFat 0.5 g saturated fat, Protein 2.8 g protein, Carbohydrate 20.3 g carbohydrate, Sugar 8.9 g sugar, Sodium 0.1 g salt, Fiber 3.4 g fibre
SQUASHED SQUASH ( HUBBARD OR BUTTERNUT )
A friend phoned me this evening, asking how to do squash (she hasn't been cooking at home for long; she's always been a takeout kind of gal). So, here is the method I use, for everyone who wondered how but were afraid to ask. Go for it -- it's easy and delicious!
Provided by Lennie
Categories Vegetable
Time 13m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pierce the squash in several spots with a fork or skewer.
- Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
- Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
- Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
- Add the butter and nutmeg, and mash well.
- Taste; add salt and pepper if desired; serve.
- A wee bit of cream can also be added when mashing, if you're feeling decadent.
MASHED BUTTERNUT SQUASH
A recipe I conjured up for a fall/Thanksgiving celebration!
Provided by witchboudicca
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
- Bake in the preheated oven until squash is tender, about 1 hour.
- Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.
Nutrition Facts : Calories 276 calories, Carbohydrate 33.1 g, Cholesterol 40.8 mg, Fat 16.7 g, Fiber 5.4 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 109.6 mg, Sugar 7.4 g
SQUASH SOUFFLE ( ACORN, BUTTERNUT OR HUBBARD )
Make and share this Squash Souffle ( Acorn, Butternut or Hubbard ) recipe from Food.com.
Provided by Olha7397
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pour enough water into a large pot to come about 1 inch up the side. Set a vegetable steamer in the pot, and put the squash chunks into the steamer. Cover the pot, bring the water to a boil over moderately high heat, and steam the squash for 25 to 30 minutes or until it is tender and shows no resistance when pierced with the tip of a small knife.
- Puree the squash through a food mill or fine sieve set over a bowl lined with dampened cheesecloth. Wrap the cloth around the squash and, holding the ends in both hands, squeeze vigorously to remove as much of the moisture from the squash as possible. There should be about 2 cups of puree. Set it aside in a bowl.
- Meanwhile, preheat the oven to 375°F With a pastry brush, spread a light coating of melted or softened butter evenly over the bottom and sides of a 2-quart soufflé dish.
- In a heavy 2 to 3 quart saucepan, melt the 3 Tablespoons of butter in the oil over moderate heat. Stir in the flour and mix to a paste. Stirring constantly with a wire whisk, pour in the milk and cream, and cook over high heat until the mixture comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for two or three minutes. Remove the pan from the heat and stir in the squash. Then beat in the egg yolks, one at a time. Stir in the sugar, nutmeg, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper, and taste for seasoning.
- With a whisk or a rotary or electric beater-and in an unlined copper bowl, if possible-beat the 5 egg whites until they are firm enough to stand in peaks on the beater when it is lifted from the bowl. Stir two or three large spoonfuls of the whites into the squash mixture to lighten it, then gently but thoroughly fold in the remaining whites.
- Pour the soufflé mixture into the buttered dish, and smooth the top with a rubber spatula. Bake in the middle of the oven for 40 minutes or until the soufflé puffs up well above the rim and the top is lightly browned. Serve at once. Serves 4 to 6.
- Best Recipes from Time Life Books.
Tips:
- Choose the right squash: Hubbard and butternut squash are both good choices for this recipe. Look for squash that is firm and heavy for its size, with no blemishes or bruises.
- Roast the squash until it is tender: This will take about 1 hour for Hubbard squash and 45 minutes for butternut squash. You can tell the squash is done when it is easily pierced with a fork.
- Let the squash cool slightly before handling it: This will make it easier to peel and mash the squash.
- Season the squash to taste: Add salt, pepper, and any other desired seasonings to taste. You can also add a little bit of butter or olive oil for extra flavor.
- Serve the squash immediately: Mashed squash is best served warm. You can also use it as a side dish, or as a filling for ravioli or other pasta dishes.
Conclusion:
Squashed squash is a delicious and versatile dish that can be enjoyed in many different ways. It is a good source of vitamins and minerals, and it is also low in calories and fat. If you are looking for a healthy and satisfying side dish, squashed squash is a great option.
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