Seeded Butternut Squash Braid Recipes

Steps:

• In a small bowl, dissolve yeast in water. In a bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in. rope. Place on a greased baking sheet. Braid ropes together; pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
• Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
• Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

Steps:

• Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
• While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
• While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
• Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.

Steps:

• Cut the squash into 2-inch chunks. Using a mandoline or vegetable peeler, shave the chunks into thin slivers.
• Place squash shavings in large bowl and add lemon zest and juice, olive oil and sugar. Season with a few pinches of salt and pepper and toss to coat. Macerate for 10 minutes, or until shavings tenderize (this could take up to 30 minutes, and once tender you can hold them for up to 6 hours). Toss with dates and season to taste with more salt and lemon juice.
• Pour buttermilk into a small bowl and season with salt and pepper. Smear the buttermilk on a serving platter and top with shaved mixture. Sprinkle with pumpkinseeds.

Steps:

• Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
• Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
• Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
• Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).