Butternut Squash Rissoto
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Butternut Squash Rissoto – This recipe featues the delectable butternut squash and creamy rissoto rice. The squash is slow roasted first, for tenderness, and the rissoto is made with white wine, so it absorbs all the wines flavor. Put the two together and the result, Wow!
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How To Make Butternut Squash Rissoto Video
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Butternut Squash Carrot and Parsnip Ragout
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Butternut Squash Carrot and Parsnip Ragout – This succulent, butternut squash recipe has an abundance of vegetables in it. We listed the winter variety but feel free to use your favorites or whatever you have on hand. Reheats well in the microwave, if you happen to heve any left!
Prep Time: 25 mins |
Ingredients to make Butternut Squash Carrot and Parsnip Ragout
1 tsp Olive oil
3 c Butternut Squash,peeled,cubed,(about 1 lb)
Salt & freshly ground black Pepper
1 1/4 c Reduced-sodium Vegetable Broth
1 Tbsp Butter
2 c Peeled,diced carrots
2 c Peeled,diced parsnips
1 t Sugar
2 lg Leeks,trimmed,all but 2 inch of green removed
Freshly grated nutmeg to taste
Directions to make Butternut Squash Carrot and Parsnip Ragout
Step 1:Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook.
Step 2:Meanwhile, in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes.
Step 3:Transfer to a dish and set aside. Add leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently.
Step 4:Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.
Image Source: avlxyz
Butternut Squash Bread
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Butternut Squash Bread – This easy squash recipe is just great! Since everyone loves nice, fresh, homemade bread, we thought, why not put some veggies in it? This will make three loaves, so you can put one or two in the freezer for next time!
Prep Time: 20-30 mins |
Ingredients to make Butternut Squash Bread
2 pk Active dry yeast
1/2 c Warm water
1 1/4 c Mashed,cooked,butternut squash
1 c Warm milk
2 Eggs,beaten
1/3 c Butter or margarine,melted
1/3 c Sugar
1 ts Salt
7 c All-purpose flour
Directions to make Butternut Squash Bread
Step 1:In a mixing bowl, dissolve yeast in water; let stand for 5 min. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Step 2:Turn onto a floured board; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Step 3:Punch dough down. Shape into three loaves; place in greased 8×4×2 inch loaf pans. Cover and let rise until doubled, about 30 min. Bake at 375 degrees for 25-30 minutes or until tops are golden.
Image Source: JackVinson