Best Golden Nugget Squash Stew Recipes

Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

Autumn Gold Squash Soup image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 14

1 medium to large butternut squash (about 2 cups cooked pulp)
1 large Spanish onion, chopped (about 3 cups)
2 tablespoons vegetable oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon dried thyme
2 bay leaves
1 medium carrot, diced
2 celery stalks, chopped
1 1/2 cups water
11/2 cups tomato juice
1 cup apple juice
1 cup orange juice
Salt and ground black pepper

Steps:

Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves.
In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.

Spiced Mexican Squash Stew image

Provided by Katzen

Categories Stew

Time 40m

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons olive oil or 1 1/2 tablespoons vegetable oil
2 cups onions, chopped
6 garlic cloves, minced
1/2 teaspoon salt
1 butternut squash, halved
1/2 jalapeno, fresh, minced
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
3 cups water
2 cups tomatoes, chopped
2 cups red peppers or 2 cups green peppers, chopped
2 cups corn kernels (fresh or frozen)
salt & freshly ground black pepper
sour cream (optional)
monterey jack cheese (optional)

Steps:

Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.

Roasted Golden Nugget Squash image

Yield Serves 6 to 8

Number Of Ingredients 3

3 golden nugget* or golden acorn squash (3 to 3 1/2 pounds total)
1 tablespoon olive oil
*available at specialty produce markets, many supermarkets, and some Asian markets

Steps:

Preheat oven to 400°F.
Cut each squash into 6 wedges and scoop out and discard seeds and strings. In a large shallow baking pan drizzle squash with oil, rubbing to coat flesh. Season squash with salt and pepper and arrange, cut edges down, in pan.
Bake squash, turning it over halfway through baking, until tender, about 40 minutes.