Butter Squash

butter squash, looking for these recipes? check this for 6 best butter squash: Butter Nut Squash Cakes , Curry Butter Squash Salad , Sous Vide Acorn Squash With Browned Butter And Rosemary , Gnocchi with zucchini ribbons and parsley Brown butter , Sarah's Candied Butter Squash and Berries , Steamed Winter Squash with Butter

Steamed Winter Squash with Butter

image credit: Fushicche cookpad.com

Ingredients

2 servings

  • 200 g winter squash
  • 1/2 cup water
  • 2 Tbsp butter or margarine
  • 1 pinch salt and pepper
  • Steps

    15 mins

  • Remove the seeds of the squash. Slice the squash into about 2cm thick slices. Heat a pan of water and put in the squash pieces. Cover with a lid and cook at medium heat, but make sure not to boil away the water. Top up with water as required. Change
  • When the squash is cooked, drain out all the hot water from the pan. Add butter or margarine into the pan and fry the squash. Finally, add salt and pepper to taste. Change
  • Sarah's Candied Butter Squash and Berries

    image credit: MsDimples913 cookpad.com

    Ingredients

  • 1 packages of Butter Squash
  • 2 cup of Mixed Berries
  • 1 1/2 cup of Brown Sugar
  • 2 tsp of Vanilla
  • 1 stick of Butter
  • 1/2 packages of Marshmallows
  • Steps

    20 mins

  • Preheat oven on broil 400°
  • Put package of Butter Squash in medium size pot
  • Add stick of butter, let butter melt with squash
  • Add brown sugar, stir until sugar turns into liquid
  • Add 2 tsps of vanilla
  • Boil until butter squash softens.
  • Add a layer of marshmallows to the bottom of a medium size casserole dish, then add butter squash without juice on top of marshmallows, then add a layer of marshmallows, then add berries then another layer of marshmallows. add a tablespoon of the butter mixture to each side of the casserole dish…
  • Bake for 7 minutes until marshmallow brown
  • Take out and let sit for 5 mins then serve… Change
  • Curry Butter Squash Salad

    image credit: LeeGoh cookpad.com

    Ingredients

    4 servings

  • 1 butter squash
  • 1 tsp cumin seeds
  • 1 tbsp curry powder
  • 1/2 tsp salt
  • 1 large onion
  • 1 tbsp oil
  • Steps

    15 mins

  • slice butter squash thinly and some in chunk Change
  • bring pot of water to a boil the simmer butter squash till soft about 6 minute or longer depending on the thickness then drain set aside
  • in pan with oil fry cumin till cracking then add onion and saute for 2 minute Change
  • add cooked butter squash and mix well for another 1 minute then season with salt
  • Slice mango thinly then plate it and top curry squash and serve
  • Gnocchi with zucchini ribbons and parsley Brown butter

    image credit: mommytohim cookpad.com

    Ingredients

    4 servings

  • 1 lb gnocchi
  • 2 tbsp butter
  • 2 medium shallots or chives
  • 1 lb zucchini
  • 1 lb cherry tomatoes halved
  • 1/2 tsp salt
  • 1/4 tsp grated nutmeg
  • 1/2 cup grated parmesan cheese
  • 1/2 cup freshly chopped parsley
  • Steps

    20 mins

  • Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions. Drain.
  • Meanwhile, melt butter in a large skillet over medium heat. Cook until butter begins to brown, about 2 minutes.
  • Add chopped shallots/chives and zucchini to butter and cook, stirring often, until softened, 2 to 3 minutes.
  • Add cherry tomatoes, salt, nutmeg, and pepper (if desired to taste) and continue cooking until tomatoes start to break down, 1 to 2 minutes.
  • Stir in cheese and parsley. If desired, cook up 1 pack of johnsonvilles beer or cheddar brats, and add to gnocchi.
  • Butter Nut Squash Cakes

    image credit: skunkmonkey101 cookpad.com

    Ingredients

    20 servings

  • 3 lb butternut squash
  • 2 large egg
  • 2 tbsp butter
  • 1/4 salt
  • 1 ground cinnamon
  • 1 nonstick spray
  • 1/4 cup crushed pistachio nuts
  • 1/4 cup crushed almonds
  • 1/4 cup crushed walnuts
  • 1 oil
  • 1 1/2 tbsp baking powder
  • 1/4 cup grated parmesan cheese
  • Steps

  • Preheat oven 425° Fahrenheit
  • Spray an oven safe pan for baking butternut squash
  • Split the butternut squash. Remove seeds put in oven and bake 1 hour, 15 minutes. Should be fork tender. Change
  • Remove let cool. When its cooled mash it. Change
  • Mix all ingredients together. Fill a muffin pan of 12 full. The rest form into cakes and shallow fry in oil Change
  • Move to paper towels to absorb excessive oil. Repeat till done. Bake the ones in pan 30 minutes. Change
  • Serve hope you enjoy!
  • Sous Vide Acorn Squash With Browned Butter And Rosemary

    image credit: Ryan Goodwin cookpad.com

    Ingredients

  • 1 each Acorn squash
  • 1 pinch Dried rosemary
  • 2 tbsp Butter
  • 1 pinch Salt
  • Steps

  • Prepare water bath to 90C
  • Heat butter in a saucepan over medium heat, stirring often, until light brown specks appear. Add salt and rosemary and remove from heat. Change
  • Halve squash, remove seeds and cut into wedges. Place in a vacuum bag.
  • Pour browned butter over squash wedges and seal bag.
  • Submerge squash in water bath for 1 hour.
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