Best Butternut Squash Cappuccino Recipe By Tasty Recipes

Butternut Squash Cappuccino Recipe by Tasty image

Provided by James Tchinnis

Yield 4 servings

Number Of Ingredients 14

2 large butternut squashes, peeled and diced
2 tablespoons olive oil
1 spanish onion, diced
3 large carrots, diced
2 cloves garlic, minced
1 cup chicken broth, (vegetable broth for vegetarians)
1 cup brewed coffee
2 cups heavy cream, divided
1 cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon granulated sugar
2 tablespoons salt
1 teaspoon white pepper

Steps:

Toss butternut squash, carrots, onions, garlic with olive oil and brown sugar and roast in the oven at 375 degrees for ½ hour or until cooked and soft.
Transfer to a blender and add chicken broth, 1 C. cream, cinnamon and coffee.
Blend until smooth. Add more chicken broth if too thick and season with salt and pepper.
Whisk remaining heavy cream in a bowl with granulated sugar until thick like whipped cream.
Serve in a coffee cup and garnish with a scoop of whipped cream and serve, sprinkled with cinnamon.

Nutrition Facts : Calories 1079 calories, Carbohydrate 123 grams, Fat 72 grams, Fiber 12 grams, Protein 10 grams, Sugar 55 grams

Chicken and Butternut Squash image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breasts (about 2 lb), skinned
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups cubed (1/2 inch) peeled butternut squash (2 1/4 lb)
1 teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3 tablespoons dry white wine or Progresso™ reduced-sodium chicken broth

Steps:

Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg