BABY SQUASH IN BROWN BUTTER
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F.
- In a pot, blanch the squash until slightly tender, approximately 2 to 3 minutes.
- In an ovenproof saute pan, melt the butter and heat until it becomes a caramel color (be careful not to burn it). Toss the squash with the browned butter and season.
- Place pan in oven and let the squash finish cooking, approximately 15 minutes.
- **Chef notes: If you don't want to keep the dish in the oven, then keep cook the squash in the water, during the blanching process, and serve immediately after sauteing.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SHERRIED BABY SQUASH
I went to the farmer's market the other day and these gorgeous baby squash were just calling my name! This is a variation on how I do everyday squash; just a little more special....
Provided by Raquel Grinnell
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and slice the squash into 1/2 inch pieces.
- In a large frying pan, melt the butter over medium high heat. Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan.
- Deglaze the pan with the sherry, scraping up the brown bits. When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt. Toss to coat with butter and onions. Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes.
- When one side is lightly browned, flip squash over to brown on other side. When browned, add pepper and toss. Serve hot.
Nutrition Facts : Calories 136.6, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 81.3, Carbohydrate 7.5, Fiber 1.8, Sugar 4, Protein 1.8
SHERRIED WINTER SQUASH BISQUE
Categories Soup/Stew Blender Dairy Tomato Sauté Low Fat Vegetarian Wheat/Gluten-Free Squash Sherry Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large saucepan over medium-high heat. Add chopped onion and sauté until translucent, about 5 minutes. Add butternut squash and sauté until beginning to brown, about 10 minutes. Add tomatoes and Sherry. Boil until almost all liquid evaporates, about 30 seconds. Stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 30 minutes.
- Puree soup in blender in batches until smooth. Return soup to same saucepan. Stir in milk and chopped thyme. Bring to simmer. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring soup to simmer before serving, thinning with more broth, if desired.)
- Ladle soup into bowls. Top with dollop of yogurt. Garnish with thyme sprigs.
SHERRIED SQUASH SOUP
A good soup soon becomes a fail safe recipe for any occasion. You can always miss out the sherry if making for children
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 50m
Number Of Ingredients 6
Steps:
- Fry the onion in the oil for 5 mins until softened. Add the sherry and squash and sizzle for 1-2 mins. Pour in the stock, then cover and simmer for 20 mins until the squash is tender when pierced with a knife.
- Whizz in a food processor until smooth. Will keep in the fridge for 2 days, or freeze for 6 weeks. When ready to eat, reheat until bubbling and serve in small portions topped with seed-bread croûtons (see above right) and a parsley sprig.
Nutrition Facts : Calories 183 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
STUFFED BABY SQUASH WITH GINGER VINAIGRETTE (PER SONIA STEVENSON
Make and share this Stuffed Baby Squash With Ginger Vinaigrette (Per Sonia Stevenson recipe from Food.com.
Provided by Gandalf The White
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 400°F.
- To make the squash --.
- Cut the tops off the squash and set aside.
- Scoop out the seeds and pith.
- Season the cavity and let drain upside down.
- Stuff the cavity with the roasted vegetables (can be made ahead of time) -- see steps 9-21 below.
- Top with the lids and brush or spray with a little olive oil.
- Return to the oven for 30-40 minutes, or until cooked through.
- To make the stuffing (can be done ahead of time) --.
- Halve and seed the bell peppers, then cut into 1/4 inch cubes.
- Put the peppers, onions, mushrooms, and tomatoes in a roasting pan.
- Season with salt and pepper.
- Drizzle with olive oil.
- Roast for 30 min to dry and char them.
- Turn them so they cook evenly.
- When ready to use, drizzle with vinaigrette (see steps 17-21 below) and stuff into squash shells.
- To make the vinaigrette (can be done ahead of time) --.
- Mix the vinegar, olive oil, garlic, giner, and salt in a bowl.
- Pour over the vegetables.
- Roast in the preheated oven for 10 minutes.
- Stuff into squash shells.
Nutrition Facts : Calories 150.3, Fat 7.6, SaturatedFat 1.1, Sodium 205.8, Carbohydrate 19.9, Fiber 5.7, Sugar 12.2, Protein 4.9
STUFFED BABY SQUASH WITH CREAMY MUSHROOMS & TARRAGON
Delight dinner guests with these stuffed baby squash, made with mixed grains, mushrooms and tarragon. It makes an ideal veggie centrepiece at Christmas
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Using a serrated knife, cut a small disc off the bottom of each squash so they stand upright on a baking tray. Slice off the tops (these will be used as lids), and scoop out and discard the seeded centre. Rub 2 tbsp oil on the inside and outside of the squashes, then season.
- Tip the dried mushrooms into a heatproof bowl and cover with 100ml boiling water. Cover and leave to soak for 15 mins. Meanwhile, heat the remaining oil in a non-stick frying pan, and cook the shallots for 10 mins until softened and translucent. Drain the rehydrated mushrooms (reserving the soaking liquid) and roughly chop, then add to the pan along with the chestnut mushrooms. Fry for 10 mins more. Stir in the garlic and cook for another minute. Add the stock, most of the reserved soaking liquid (leave the last few drops in the bottom of the bowl, as this may contain grit) and the grains, and bring to the boil. Remove from the heat and stir in the crème fraîche, tarragon and cheese. Season.
- Divide the filling between the hollowed-out squashes. Put the 'lids' on top and bake for 1 hr-1 hr 10 mins, depending on the size of the squash. When ready, the squash skins should be blistered and the flesh soft and cooked through. Leave to rest for 10 mins before serving.
Nutrition Facts : Calories 655 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
More about "sherried baby squash recipes"
ROASTED BABY SQUASH RECIPE [VEGETARIAN / VEGAN] — THE …
From themom100.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 25 mins
- Halve the baby zucchini and summer squash lengthwise, and halve or quarter the pattypan squash, depending on size. You want all of the pieces to have approximately the same thickness, probably about ½ to ¾ inch wide. Place them in a large bowl.
- In a small bowl, whisk the olive oil, lemon zest and juice, honey, thyme and season with salt and pepper. Drizzle the dressing over the squash and use your hands to toss until all of the squash is well coated with the dressing.
- Spread the squash out on a rimmed sheet pan, preferably lined with parchment. Roast for about 10 to 15 minutes, until they become tender and browned in spots. Use a spatula to transfer them to a serving platter.
ROASTED GARLIC BABY SQUASH - THE LEAN CLEAN EATING …
From theleancleaneatingmachine.com
Estimated Reading Time 1 min
ROASTED BABY SQUASH WITH FRESH HERBS RECIPE - WHAT'S …
From whatscookingamerica.net
SAUTéED BABY SQUASH WITH SCALLIONS RECIPE - KELLY LIKEN
From foodandwine.com
SAUTéED BABY SQUASH WITH BASIL AND FETA RECIPE
From myrecipes.com
5/5 (17)Calories 61 per servingServings 6
GARLIC ROASTED BABY SQUASHES • SUMMER SQUASH RECIPE
From thegoodheartedwoman.com
Reviews 10Category Side DishCuisine AmericanTotal Time 30 mins
SPINACH AND BUTTERNUT SQUASH SALAD WITH GORGONZOLA
From skinnytaste.com
10 BEST BABY ZUCCHINI SQUASH RECIPES | YUMMLY
From yummly.com
MASHED BUTTERNUT SQUASH (AN EASY SIDE TO SHARE) - YUMMY …
From yummytoddlerfood.com
BUTTERNUT SQUASH MAC AND CHEESE - MY FUSSY EATER | EASY FAMILY …
From myfussyeater.com
BUTTERNUT SQUASH BABY FOOD PUREE (WITH MAKE-AHEAD TIPS)
From yummytoddlerfood.com
10 FRIED SQUASH RECIPES THAT ARE ABSOLUTELY IRRESISTIBLE
From allrecipes.com
BEST STUFFED BABY SQUASH RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SQUASH CASSEROLE - SHERRY BABY RECIPES
From sherrybabyrecipes.com
SHERRIED BABY SQUASH - CHAMPSDIET.COM
From champsdiet.com
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #side-dishes #vegetables #easy #dinner-party #vegetarian #dietary #low-sodium #low-calorie #low-carb #egg-free #free-of-something #low-in-something #onions #squash #taste-mood #savory
You'll also love