Best Butternut Squash With Minted Green Peas Butternut Squash Americaine Recipes

BUTTERNUT SQUASH AND CHICKPEA STEW

Butternut Squash and Chickpea Stew image

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
One 15-ounce can diced tomatoes
1 1/2 teaspoons ras el hanout spice (See Cook's Note)
1 cinnamon stick, broken in half
3 cups low-sodium chicken broth
1/2 cup dried apricots, chopped
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Juice of 1/2 lemon
[For Serving:] Hot cooked couscous or rice

Steps:

Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

BUTTERNUT SQUASH WITH MINTED GREEN PEAS (BUTTERNUT SQUASH AMERICAINE)

Butternut Squash with Minted Green Peas (Butternut squash americaine) image

Provided by Craig Claiborne And Pierre Franey

Categories side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 butternut squash, about one and one-half pounds each
2 tablespoons melted butter
1/4 cup brown sugar
1 teaspoon powdered ginger
1 10-ounce package frozen, small green peas
1 tablespoon butter
2 teaspoons chopped fresh mint or 1 teaspoon dried
Salt, if desired
Freshly ground pepper

Steps:

Preheat oven to 275 degrees.
Split the squash, lengthwise or crosswise, in half. Scrape out and discard the seeds. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
Brush the rims and cavity of each squash with the melted butter.
Blend the sugar and ginger and sprinkle each half, rim and cavity, with equal portions of the mixture. Arrange the halves on a baking sheet and bake one hour.
Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds or until defrosted. Put the peas in a small skillet. Add the one tablespoon butter, mint, salt and pepper to taste. Cook briefly until heated throughout. Do not overcook. Fill the squash halves with the peas and serve immediately.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 1008 milligrams, Sugar 19 grams, TransFat 0 grams