Butternut Squash Curry
As the weather cools, butternut squash is the perfect ingredient to turn into a hearty, warm winter dish that’s rich in potassium, vitamin A, and fiber. Here is a roasted butternut squash curry recipe to try.
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Ingredients
▢1 - 1½ lb (1 kg) Butternut Squash (cut into 2-inch cubes)
▢3 tablespoon Cooking oil (divided)
▢1 large Red Spanish onion (finely chopped )
▢4 large Garlic cloves (minced )
▢3 inch Fresh ginger (grated)
▢2 tablespoon Tomato paste
▢2 tablespoon Cayenne
▢1 tablespoon Sweet paprika
▢½ teaspoon Turmeric powder
▢2 tablespoon Coriander powder
▢1 teaspoon Cumin powder
▢½ teaspoon Garam masala
▢2 Bay leaves
▢1 cup (240 ml) Coconut milk
▢1 cup (240 ml) Broth or vegetable stock
▢2 tablespoon Lemon juice
▢½ teaspoon Kosher salt
▢½ teaspoon Black pepper
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Best Spaghetti Squash PAD THAI Recipe
Try a spaghetti squash recipe with a Pad Thai twist. Spaghetti squash is a lowfat low carb ingredient with a terrific texture
and a mild flavor that allows it to work well in a variety of recipes, including this easy Pad Thai Recipe. When buying a spaghetti squash, choose one that seems heavy for its size.
Before cooking, carefully cut the squash across instead of lengthwise, this will make for longer noodles. A few simple ingredients are all you need to cook this healthy faux noodle vegetarian recipe.
A printable copy of this Pad Thai spaghetti squash recipe can be found at
Give spaghetti squash a try and let me know what you think, and for more spaghetti squash recipes, check out these other squash cooking videos:
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Spaghetti Squash Recipe for Best Pad Thai
SPAGHETTI SQUASH
4-6 cloves GARLIC finely chopped
2-3 GREEN ONIONS chopped, bottoms separated from tops
chopped RED BELL PEPPER
2 Tbsp OLIVE OIL
1 Tbsp SEASAME OIL
1-2 Tbsp RICE VINEGAR
1- 2 Tbsp SOY SAUCE
1-2 Tbsp PEANUT BUTTER
chopped PEANUTS
1 or 2 EGGS
BEAN SPROUTS (very optional)
chopped CILANTRO (optional)
1 tsp CHILI PEPPER
Salt and PEPPER to taste
The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of
the spaghetti squash and how much squash noodles you dig out will determin how much of the other ingredients you need;
They are simple and fresh ingredients, so there really is no wrong way to make this dish.
How to Make Pad Thai with Spaghetti Squash Noodles
When buying a spaghetti squash, choose one that seems heavy for its size.
carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer noodles.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary according to the size of the squash.
It's important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness --the water will be hot and steam will be trapped under the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of spaghetti. Once the fork has done its job, use a spoon to scrape out the remaining squash; it's edible all the way to the rind,
so don't waste any!
Heat a skillet on medium heat and add sesame and olive oil.
Add chopped green onion bottoms, chopped garlic, and chopped bell pepper and saute cook 1-2 minutes. If you like a bit of heat with your dish, add some red pepper flakes or fresh chopped hot peppers.
Add in salt and chili pepper and continue sauteeing.
Stir in rice vinegar, soy sauce, and peanut butter. Add a bit of water to thin the sauce, if desired.
Cook for 1 -2 minutes and then add in the spaghetti squash and mix well with the sauce.
Make a well in the center of the squash and add in the whisked eggs. Once the eggs set, give them a stir and scramble, then mix scrambled eggs in with the rest of the dish and get it off the heat.
Top with fresh chopped cilantro and chopped peanuts and serve.
Add fresh bean sprouts, too, if you be cray.
And that's it.
This recipe makes a nice twist on a traditional pad Thai. Add fish sauce if you're a hardcore pad Thai aficionado.
Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!
And for more super duper spaghetti squash recipes, check SQUASH RECIPE PLAYLIST.
Thanks for checking this pad Thai spaghetti squash recipe out. If you liked it, then click a button or two below and share it with your friends, I appreciate it!
--Chef Buck
Ina Garten's Caramelized Butternut Squash | Barefoot Contessa | Food Network
Ina makes a delicious butternut squash side dish using brown sugar to enhance its natural sweetness!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Caramelized Butternut Squash
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min
Yield: 6 to 8 servings
Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
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Ina Garten's Caramelized Butternut Squash | Barefoot Contessa | Food Network
Good Food, Good Life, 365 - Roasted Butternut Squash Rounds
Sue's showing us how to bake butternut squash in this segment of Good Food, Good Life, 365.
Check out Sue's recipe here:
Originally aired November 1, 2017 on Lakeland News
Creamy Butternut Squash Soup
This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BUTTERNUT SQUASH SOUP INGREDIENTS:
►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes
►2 medium carrots, peeled and cut into 1-inch chunks
►1 medium yellow onion, quartered and separated into smaller chunks
►4 garlic cloves, peeled and ends trimmed
►4 Tbsp extra virgin olive oil
►1 1/2 tsp fine sea salt, plus more to taste
►1/2 tsp freshly ground black pepper, plus more to taste
►4 cups chicken stock or vegetable stock
►3 Tbsp unsalted butter
►3 Tbsp real maple syrup, plus more to serve
►1/2 tsp ground cinnamon
►1/8 tsp ground nutmeg
►1/2 cup filtered water or added to desired consistency
SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped
???? PRINT RECIPE HERE: coming soon
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 How to peel & cut butternut squash
2:18 Prepping the rest of the ingredients
3:31 How to roast vegetables
3:57 Blending veggies
5:04 Boiling soup on the stove
6:22 Butternut soup garnish
8:51 Taste test
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How to Make Roasted Butternut Squash
Enjoy the aromatic, sweet flavor of roasted butternut squash with this simple recipe that even includes help for cutting and peeling in addition to four different flavor options.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 large butternut squash
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon black pepper
✅Instructions
00:03:19 - Quick recap How to Make Roasted Butternut Squash recipe
1️⃣ Preheat oven to 400 degrees Fahrenheit.
2️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
3️⃣ 00:00:36 - Peel, seed, and cut squash into 1-inch cubes.
4️⃣ 00:01:20 - Place squash into a large mixing bowl and toss with olive oil, garlic, salt, and pepper.
5️⃣ 00:01:35 - Spread squash in an even layer onto a 18x13-inch baking sheet.
6️⃣ 00:02:47 - Roast in the 400 degree oven for 40-50 minutes, until squash is tender.
NOTES:
00:00:13 - Easiest way to peel and cut a butternut squash:
1️⃣ 00:00:13 - Use a fork to prick holes in the skin of the butternut squash. Microwave for 3 minutes on high, then let cool until you can easily handle.
2️⃣ Use a vegetable peeler to remove the peel.
3️⃣ 00:00:36 - Cut the butternut squash in half, lengthwise to split the butter nut squash open. Each piece will have the long, skinnier neck, and the bell shape at the bottom.
4️⃣ 00:00:50 - Scrape out seeds from the bell portion and discard.
5️⃣ 00:00:55 - Cut each piece to separate the neck from the bell.
6️⃣ 00:01:01 - Dice the squash into 1-inch cubes.
FLAVOR VARIATIONS:
00:02:11 - Brown Sugar Roasted Butternut Squash: toss cubed squash with 3 tablespoons melted butter, 3 tablespoons brown sugar, and 1/4 teaspoon salt
00:02:26 - Maple Roasted Butternut Squash: toss cubed squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and 1/4 teaspoon salt
00:01:45 - Rosemary Roasted Butternut Squash: add 2 tablespoons minced fresh rosemary to this recipe, or 2 teaspoons dried
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