Penne with Butternut Squash

Penne with Butternut Squash

Ingredients

• Kosher salt
• 12 ounces whole-wheat or multigrain penne
• 2 tablespoons extra-virgin olive oil
• 2 cups diced peeled butternut squash (about 8 ounces)
• Freshly ground pepper
• 12 ounces cremini mushrooms, trimmed and sliced
• 4 cloves garlic, minced
• 1 medium shallot or 1/2 small red onion, minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 cup grated parmesan cheese (about 2 ounces)
• 3 tablespoons fresh oregano

Instruction

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain.

Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the squash, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until golden and tender, about 5 minutes. Transfer to a plate and set aside.

Add the remaining 1 tablespoon olive oil, the mushrooms, 1/4 teaspoon salt and a few grinds of pepper to the skillet. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, shallot and red pepper flakes. Cook, stirring, until the shallot softens, about 2 minutes.

Add the pasta, squash and 1/2 cup of the reserved pasta cooking water to the skillet. Cook, stirring, until heated through,1 to 2 minutes. Stir in 1/2 cup parmesan, then stir in enough of the remaining cooking water to loosen. Stir in the oregano and season with salt and pepper. Top with the remaining 1/2 cup parmesan.

Simple Roasted Butternut Squash

Simple Roasted Butternut Squash

Ingredients Edit and Save

•     1 butternut squash - peeled, seeded, and cut into 1-inch cubes
•     2 tablespoons olive oil
•     2 cloves garlic, minced
•     salt and ground black pepper to taste

Instruction

    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.

Risotto with Butternut Squash, Pancetta, and Jack Cheese

Risotto with Butternut Squash, Pancetta, and Jack Cheese
Ingredients

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
• Cooking spray
• 2 cups fat-free, less-sodium chicken broth $
• 1 1/3 cups water
• 2 tablespoons Madeira wine or sweet Marsala
• 1 tablespoon minced fresh tarragon
• 4 ounces chopped pancetta
• 1 cup finely chopped onion $
• 1 teaspoon olive oil $
• 2 garlic cloves, minced $
• 3/4 cup uncooked Arborio rice or other short-grain rice
• 2/3 cup (about 2 1/2 ounces) 1/2-inch-cubed Monterey Jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pine nuts, toasted
• Fresh tarragon sprigs (optional)

Preparation

Preheat oven to 475°.
Place squash on a nonstick jelly-roll pan coated with cooking spray. Bake at 475° for 20 minutes or until tender, turning after 10 minutes.
Reduce oven temperature to 325°.
Combine broth, water, wine, and tarragon in a saucepan; bring to a simmer. Keep warm over low heat.
Cook pancetta in a large ovenproof Dutch oven over medium-high heat until crisp. Remove pancetta from pan; drain on a paper towel. Discard pan drippings. Add onion and oil to pan; sauté 10 minutes or until onion is tender. Add garlic; sauté 1 minute. Add rice to pan; sauté 1 minute. Stir in broth mixture; bring to a boil over medium heat. Reduce heat, and simmer over low heat, uncovered, for 10 minutes. (Do not stir; rice will have a liquid consistency similar to stew.)
Place pan in oven; bake at 325° for 15 minutes. Remove from oven. Stir in the squash, pancetta, cheese, salt, and pepper. Cover with a clean cloth; let stand 10 minutes (rice will continue to cook). Sprinkle with pine nuts. Garnish with tarragon sprigs, if desired.

Butternut Squash with Onions and Pecans

Butternut Squash with Onions and Pecans

Butternut Squash Recipes Ingredients
* 1 cup chopped pecans
* 3 tablespoons butter
* 1 large onion, finely chopped
* 2 1/4 pounds butternut squash - peeled, seeded, and cubed
* salt and pepper to taste
* 3 tablespoons chopped fresh parsley

Butternut Squash Recipes INSTRUCTIONS

1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley And the Butternut Squash Recipes is ready to serve...great ! Enjoy it !

Butternut Squash Pizzas with Rosemary

Butternut Squash Pizzas with Rosemary

Butternut Squash Reecipes Ingredients

* 1 cup thinly sliced onion
* 1/2 butternut squash - peeled, seeded, and thinly sliced
* 1 teaspoon chopped fresh rosemary
* salt and black pepper to taste
* 3 tablespoons olive oil, divided
* 1 (16 ounce) package refrigerated pizza crust dough, divided
* 1 tablespoon cornmeal
* 2 tablespoons grated Asiago or Parmesan cheese

Butternut Squash Reecipes Instructions

1. Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Butternut Squash Casserole

Butternut Squash Casserole

Butternut Squash Recipes Ingredients

* 1 butternut squash
* 1 cup white sugar
* 1 1/2 cups milk
* 1 teaspoon vanilla extract
* 1 pinch salt
* 2 tablespoons all-purpose flour
* 3 eggs
* 1/4 cup margarine, melted
* TOPPING
* 1/2 (16 ounce) package vanilla wafers, crushed
* 1/2 cup margarine, melted
* 1 cup brown sugar

Butternut Squash Recipes INSTRUCTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
4. Bake in preheated oven for 45 minutes, or until set.
5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown....and the Butternut Squash Recipes is ready ...enjoy it !

Spiced Butternut Squash Muffins

Spiced Butternut Squash Muffins

Butternut Squash Recipes Ingredients

* 1/2 pound peeled, seeded and cubed butternut squash
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 cup white sugar
* 1/4 teaspoon salt
* 2 teaspoons pumpkin pie spice
* 3/4 cup milk
* 1 egg, beaten
* 1 tablespoon butter, melted

Butternut Squash Recipes INSTRUCTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack...and the Butternut Squash Recipes of muffins is ready to serve...nice ! Enjoy it !