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Butternut Squash Recipes

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Selected Butternut Squash Recipes


Yield: 2 Servings

2 c Butternut squash; peel, coar
1 c Carrots; thin sliced
1 c Onions; coarse chop
2/3 c Orange juice
1 1/2 tb Miso; white
Broth; as needed

Dissolve miso in orange juice and set aside. Cook butter nut squash in
water until it just looses its firmness and drain. Meanwhile saute,
in a large skillet, the carrots and onions in broth until onions are
just translucent and the carrots are crisp tender. Add the squash and
orange juice mixture to the carrots and onions. Continue cooking
until the squash has the desired texture and the moisture has boiled


Yield: 4 Servings

1 ea Ancho chili
1 md Butternut squash, peeled
-- & cubed
1/4 ts Cumin
1 tb Salt
1 pn Cayenne

Put the ancho chili in a small saucepan and cover with water. Bring
to a boil. Reduce heat and simmer until chili is soft, about 10 mins.
Remove the chili from the liquid. When cool enough to handle, stem
the chili, split it open, and scrape out the seeds.

Meanwhile, put the squash in a saucepan and cover with water. Bring
to a boil over medium-high heat. Reduce heat and simmer until the
squash is tender, about 10 mins. Drain well and transfer to a food
processor. Add the chili and the cumin and process until smooth,
stopping to scrape down the sides of the bowl. Season with salt and
cayenne. Divide among 4 plates and serve immediately.

From "A Well Seasoned Appetite"


Yield: 6 Servings

Stock :
6 tb Butter
18 lg Prawns, shelled and
-deveined, shells and p
2 Leeks, trimmed and slices
4 Fresh thyme sprigs
6 Fresh parsley sprigs
3 c Water
4 c Dry white wine
6 tb Butter
2 md Yellow onions, thinly sliced
2 lb Butternut squash, peeled and
-cut into 2inc
1 Fresh sprig rosemary
6 c Prawn stock
2 tb Fresh lemon juice
Salt and pepper
A few dashes Tabasco

The Stock : Melt the butter in a large saucepan over medium high
heat. When hot, add the prawn shells and leeks and saute until the
shells turn pink and the leeks are translucent. Add the thyme,
parsley, water and wine and bring to a boil. Reduce the heat and
simmer for 20 minutes, pressing down on the prawn shells to extract
their flavor. Strain the stock through a fine sieve, again pressing
on the prawn shells. Reserve the stock and discard the solids. The
Soup: In the same saucepan in which you sauteed the prawns, add the
onions and saute until translucent. Add the squash and rosemary,
reduce heat to low, cover and cook, stirring occasionally, for 10
minutes. Add 5 cups of the stock and lemon juice. Bring to a boil,
reduce heat to low, cover and cook until the squask is very tender,
1015 minutes. Discard the rosemary. Puree the soup in a food
processor or food mill in small batches. Add the remaining 1 cup
stock if the soup is you desire a thinner soup. Return the puree to
the pan over medium heat. Slice the prawns in half lengthwise. Add
the prawns to the soup and cook until they turn pink. Transfer prawns
to a warm platter and cover. Season soup to taste with salt and
pepper and a few dashes of Tabasco. To serve: Ladle the soup into
shallow soup bowls and set 6 prawns on top of each. Garnish with
rosemary. Yield:6 serving


Yield: 10 Servings

2 1/2 lb Butternut squash
-(up to 5 lb)
1 Carrot (2 if use
-more squash)
1 c Rolled oats
-(uncooked oatmeal)
12 oz Green peas
1 tb Butter
2 Eggs, beaten
1 pn Salt
5 tb Cinnamon sugar
-(or less)
1/2 ts Vanilla

Boil squash and carrot together until the carrot is tender. Allow
both to cool. Slide skin off carrot. Being careful with squash,
remove its seeds and peel. Blend carrots and squash together. Don't
over-blend: preserve some texture. Add cinnamon sugar and salt to

Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan.
Coat the grease with oatmeal. Mix about 1/2 cup oatmeal into
casserole. Gently fold in green peas, then put mixture in casserole
pan. Sprinkle remaining oatmeal on top and dot with butter. Bake at
350 degrees F. 30 to 40 minutes until brown on top. Once cooked, it
can be served immediately or frozen for later consumption.


* Butternut squash and carrot casserole -- A delicious Thanksgiving
or Christmas casserole. My mother makes this at the holidays. I
don't know where she originally got the recipe. Yield: Serves 10.

* Cinnamon sugar is a mixture of sugar and powdered cinnamon.
Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares
her own mixture with the emphasis decidedly on the cinnamon.

: Difficulty: easy.
: Time: 40 minutes preparation, 40 minutes cooking.
: Precision: approximate measurement OK.

: Jan Russak
: AT&T Information Systems, Lincroft, New Jersey, USA
: {ihnp4,cbosgd}!pegasus!russak



Yield: 6 Servings

2 c Butternut squash; peeled,
-diced, and steamed until
1 c Sweet potato; peeled, diced,
-and steamed)
1 c Carrots; peeled, diced and
3 c ;water (including water left
-over from steaming the veg)
1/2 c Red bell pepper; diced
1/2 c Onion; diced
2 ts Sea salt
1 1/2 ts Garlic; minced
1 1/2 ts Basil; chopped
3/4 ts Rosemary; chopped
1/2 ts Thyme; chopped
2 ts Sesame oil, olive oil, or
-other cooking oil
1/2 c Celery; diced
1/2 c Green bell pepper or
-zucchini; diced
5 ts Vogue Vegy base
1/4 ts Paprika

Blend the squash, sweet potatoes and carrots with the water until
smooth and set aside.

Saute the red bell pepper, onion, salt, garlic, basil, rosemary,
thyme in the oil over medium heat for 5 minutes. Now add the
remaining ingredients and saute for another 5 minutes. Add the pureed
vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

From DEEANNE's recipe files


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