Best 2 Sweet And Sour Butternut Squash Or Pumpkin Recipes

Experience a delightful culinary journey with our collection of sweet and sour butternut squash and pumpkin recipes. These dishes offer a vibrant symphony of flavors, combining the natural sweetness of these vegetables with the tangy kick of vinegar and the aromatic warmth of spices. From the classic sweet and sour butternut squash to the unique pumpkin and chickpea curry, each recipe promises a tantalizing treat. Indulge in the creamy texture of roasted squash glazed with a sweet and sour sauce, or savor the hearty combination of pumpkin, chickpeas, and aromatic spices in a rich coconut-based curry. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will guide you through the process of creating delectable sweet and sour dishes that will impress your taste buds.

Here are our top 2 tried and tested recipes!

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Creamy Pumpkin and Butternut Squash Soup image

The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

Provided by Lori W.

Categories Pumpkin

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 onions, chopped
2 tablespoons butter
1 tablespoon olive oil
15 ounces can pumpkin
1 -1 1/2 lb butternut squash, peeled and cubed
3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
2 -2 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup half-and-half (can use fat free)
shredded gruyere cheese and crouton

Steps:

In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Kaddu (Sweet and Sour Butternut Squash) image

This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.

Provided by Priya Krishna

Categories vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1 small yellow onion, finely diced
2 tablespoons minced fresh ginger
1/2 teaspoon red chile powder, such as cayenne
1/4 teaspoon asafetida (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt, plus more as needed
4 medium Roma tomatoes, cut into 1/2-inch cubes
2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
2 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

Steps:

In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

Tips:

To save time, you can use pre-cut butternut squash or pumpkin from the grocery store.
If you don't have a vegetable steamer, you can boil the butternut squash or pumpkin in a pot of water for about 10 minutes, or until tender.
Once the butternut squash or pumpkin is cooked, you can mash it with a fork or potato masher until it is smooth.
You can adjust the amount of sugar and vinegar in the sauce to taste. If you like a sweeter sauce, add more sugar. If you like a more tart sauce, add more vinegar.
The sauce can be made ahead of time and stored in the refrigerator for up to a week.
Serve the sweet and sour butternut squash or pumpkin as a side dish or main course.

Conclusion:

Sweet and sour butternut squash or pumpkin is a delicious and healthy dish that is perfect for a fall meal. It is easy to make and can be tailored to your own taste preferences. The sweet and sour sauce is a perfect complement to the roasted butternut squash or pumpkin, and the dish is sure to be a hit with your family and friends.