Best Southern Butternut Squash Recipes

SOUTHERN BUTTERNUT SQUASH

Southern Butternut Squash image

My mother made this dish every year for Thanksgiving and Christmas. Now I make it for my family every year. Whenever we get together for a big meal, they always request I bring it! Delicious!

Provided by Jiniwin Schroeder

Categories Side Dish Casseroles Squash Casserole Recipes

Time 50m

Yield 5

Number Of Ingredients 11

Ingredients

3 cups mashed, cooked butternut squash
½ cup sweetened condensed milk
2 eggs, beaten
½ cup butter, softened
2 teaspoons vanilla extract
½ cup heavy whipping cream
1 cup white sugar
1 pinch brown sugar
⅓ dash all-purpose flour
⅓ cup butter, chilled and cut into small pieces
½ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
Blend together the butternut squash, sweetened condensed milk, eggs, butter, vanilla, whipping cream, and sugar.
Pour into prepared casserole dish. Prepare topping, if desired: combine brown sugar, flour, 1/3 cup butter, and chopped nuts. Mix together and sprinkle over squash.
Bake in preheated oven until set and edges begin to bubble, 30 to 45 minutes.

Nutrition Facts : Calories 764.2 calories, Carbohydrate 72.3 g, Cholesterol 198.4 mg, Fat 52 g, Fiber 4.5 g, Protein 7.9 g, SaturatedFat 27.8 g, Sodium 588.4 mg, Sugar 60.1 g

SOUTH INDIAN-ISH BUTTERNUT SQUASH

South Indian-ish Butternut Squash image

My mom's sweet-and-sour squash is one of her oldest and most requested dishes. But just like you can't expect Beyonce to sing "Single Ladies" at every single concert, my mom can't be held down to just one preparation of squash. That's where this many-textured and -colored recipe comes in, in which squash gets the Southern Indian flavor treatment, with earthy fried curry leaves, black mustard seeds, and coriander. The crunchy, astringent spices go great with the mellow sweetness of the squash.

Provided by Priya Krishna

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 teaspoons black mustard seeds
10 fresh curry leaves
1 teaspoon ground turmeric
1/4 teaspoon asafetida (optional, but really great)
1 medium yellow onion, finely diced
1 small butternut squash, diced into 1/2-inch pieces (about 3 cups)
2 small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)
2 tablespoons ground coriander (freshly ground is best)
1 teaspoon kosher salt, plus more if needed
2 tablespoons fresh lime juice (from about 1 lime), plus more if needed
1/2 teaspoon red chile powder, plus more if needed

Steps:

In a large skillet over high heat, warm the oil. Once the oil begins to shimmer, add the black mustard seeds and as soon as they begin to pop and dance around in the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and splattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Return the pan to medium heat, add the turmeric and asafetida (if using), and stir to incorporate without breaking up the curry leaves. Add the onion and cook until it is translucent and starting to brown, 5 to 7 minutes. Add the butternut squash, green chiles, and coriander and stir gently just to combine (be careful not to overmix, or you'll end up with mush). Spread the vegetables in an even layer in the pan, cover, and cook until the butternut squash is tender and soft, 8 to 10 minutes.
Add the salt, lime juice, and red chile powder and stir gently. Taste and adjust the lime juice, red chile powder, and salt, if needed, before serving.