All Entries Tagged With: "Butternut Squash"
Butternut Squash Apple Soup
This Butternut Squash Apple Soup is another great recipe in using winter produce. Cold weather calls for a hot bowl of soup. This creamy soup is flavourful and heart warming.
This soup can be prepared in 40 minutes or less. The trick to a great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.
One of the better way to prepare the butternut squash is to roast it. Simply cut the squash half lengthwise, lightly brush with vegetable oil and place cut side down on a baking sheet and bake for 45 minutes in a 350F preheated oven until it is softened. Roasting brings out the sweetness of the squash as the sugar content is caramelized.
Butternut squash is a good source of fiber, vitamin C and A, magnesium, manganese and potassium. This recipe serves 4 to 6.
Roasted Butternut Squash, Red Grapes and Sage
The second recipe for the South Arm Cooking Club for Seniors is Roasted Butternut Squash, Red Grapes and Sage. This recipe is adapted from Bon Appetit and it serves 4 to 6.
This side dish is versatile in the sense that you can use it in different ways like as a topper for spinach salad or stuff it inside a whole wheat pita with a bit of blue cheese for an unusual and delicious snack.
This Roasted Butternut Squash, Red Grapes and Sage is easy to make fall recipe.
The grapes are a surprise to this recipe which I think you will like.
The hardest part of this recipe is cutting up the squash. Charlene shared some tips on how to prepare butternut squash in a later kitchen. If you’re making soup, simply cut the squash in half, lengthwise and bake in a 400F degrees oven until the flesh is soft enough to scoop out, about 45 minutes. If you need to peel the squash, submerge the squash in a big pot of boiling water for 2 minutes. This will soften the skin, making it easier for removal using a vegetable peeler.
Ingredients
- 1 x 2 1/4 pounds butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
- 1 1/2 cups seedless red grapes (about 8 ounces)
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons thinly sliced fresh sage leaves (or 1 tablespoon dry sage, crumbled)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter, melted
- salt and pepper to taste
- 1/4 cup toasted pine nuts or walnuts (optional)
