Best Golden Nugget Squash Stew Recipes

Golden Squash Soup image

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

3 leeks (white portion only), sliced
4 medium carrots, chopped
5 tablespoons butter
3 pounds butternut squash, peeled and cubed
6 cups chicken broth
3 medium zucchini, peeled and sliced
2 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 cup half-and-half cream
1/2 cup 2% milk
Grated Parmesan cheese and chives, optional

Steps:

In a Dutch oven, saute leeks and carrots in butter for 5 minutes, stirring occasionally. Add the squash, broth, zucchini, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Cool until lukewarm. , In a blender, puree soup in small batches until smooth; return to pan. Stir in cream and milk; heat through (do not boil). Sprinkle with cheese and chives if desired.

Nutrition Facts :

Golden Nugget Squash Stew image

Provided by LilPinkieJ

Categories Stew

Time 3h

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs beef stew meat, 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups water
1 ounce dried mushroom, any variety
16 ounces baby red potatoes, quartered
12 ounces baby carrots
4 elephant garlic cloves, minced
8 ounces white pearl onions, peeled
pepper
1/2 teaspoon beef bouillon granules
1 (14 1/2 ounce) can chopped tomatoes, undrained
8 -10 squash, Gold Nugget variety

Steps:

To cut gold nugget squash easily:.
Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid.
To peel pearl onions:.
Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
Stir in bouillon and tomatoes. Remove squash 'lid' and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake).
Serve each person one squash bowl with stew.

Nutrition Facts : Calories 448.4, Fat 27.9, SaturatedFat 9.9, Cholesterol 94.4, Sodium 95, Carbohydrate 22.4, Fiber 4.5, Sugar 8.1, Protein 28.1

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.

Squash and Black Bean Stew With Tomatoes and Green Beans image

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

Steps:

Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.