Best Baby Squash In Brown Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED SQUASH WITH BROWN BUTTER AND CINNAMON



Roasted Squash with Brown Butter and Cinnamon image

This is great as a side dish, ravioli filling or, when enriched with some milk and cream, becomes an amazing soup! I love using Kuri and Banana squash varieties for added flavor.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds butternut squash (or other variety), washed, and peeled with a vegetable peeler
6 ounces unsalted butter
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
1 (1 to 2-inch) knob fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 fresh orange

Steps:

  • Preheat oven to 400 degrees F.
  • Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
  • In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
  • Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve.

BUTTERNUT SQUASH WITH BROWN BUTTER



Butternut Squash with Brown Butter image

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 35m

Number Of Ingredients 5

2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark-brown sugar

Steps:

  • Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
  • Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

BAKED BROWN SUGAR SQUASH



Baked Brown Sugar Squash image

I usually pair this sweet side dish with meatloaf and baked potatoes...a real comfort meal (especially since all three bake simultaneously!).

Provided by Tearanii

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 4

2 medium acorn squash, halved and seeded
1/4 cup butter
1/2 cup brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • Place squash in 11x7-inch baking dish.
  • Dot 1 tbsp.
  • butter in each squash half.
  • Evenly sprinkle brown sugar and cinnamon in squash halves.
  • Add enough water to baking dish to just cover the bottom of the pan; cover with aluminum foil.
  • Bake at 350ยบ for 1 hour, until squash is tender.
  • Serve with additional brown sugar if desired.

ROASTED BABY BUTTERNUT SQUASH



Roasted Baby Butternut Squash image

Baby butternut is super intense in flavor but much more tender. I find mine at our farmer's market. You'll love the way this recipe melds the sweet and savory.

Provided by Melissa Baldan

Categories     Vegetables

Number Of Ingredients 5

3 or 4 baby butternut squash
thyme, dried and ground, to taste
sage, dried, dried and ground, to taste
salt and pepper to taste
drizzle olive oil

Steps:

  • 1. Cut tops and bottom stem area of squash and half lengthwise
  • 2. Place in small 9x9 casserole skin side down.
  • 3. Drizzle with olive oil and sprinkle sage, thyme, salt and pepper over the top.
  • 4. Bake at 375 for 45 minutes.
  • 5. Eat flesh out with a spoon (that's how I do it anyway!)

Related Topics