I used
some butternut squash puree in a spice cake once and it was so good.
While I made these with sweet potato puree, you could just as easily swap out pumpkin or
butternut squash puree in its place.
I've found that many children actually prefer a little
butternut squash puree in their cheese sauce on pasta because it adds sweetness.»
I have
some butternut squash puree in the freezer now & I'd love to win the tigernut flour so that I can make these.
Not exact matches
When it has melted whisk
in the
pureed butternut squash and 1/2 cup of whipping cream (half and half or milk will be just fine if you prefer a lower fat option).
In a large mixing bowl, beat together the eggs, sugar, oil,
butternut squash puree, orange zest, and vanilla until well mixed.
** To make
butternut squash puree, roast a
butternut squash in a 400 degree F (205 degrees C) oven for 25 minutes, or until fork tender.
This reminds me of my favorite quick / easy / delicious winter dinner: peel and cube a
butternut squash, sweat it with a chopped onion and some garlic
in a stockpot until soft, mix
in 1/2 (or whole) can of coconut milk, add curry powder, salt, and a splash of sriracha to taste,
puree the whole thing (I love my immersion blender!)
I
pureed baked
butternut squash in place of the pumpkin otherwise I followed the recipe as written.
In this video pears are roasted to sweet perfection with
butternut squash and
pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese.
Since I had bought a HUGE
butternut squash at the farmers» market, I was inspired to transform it into
puree form, even though I never managed to write up my recipe
in time for the contest deadline.
Snack: Mug of broth Dinner:
Butternut Squash Puree (recipe
in Healing Patiently) with lard -LSB-...]
What do you do with a freezer bag full of leftover bread heels
in the freezer, overripe bananas, and even some
butternut squash puree?
I would definitely think you could sub out some
pureed fresh roasted pumpkin or
butternut squash in this recipe.
as i stood there
in my almost counter-less kitchen running batch after batch of
butternut squash mixture through the tiniest of machines, i began realizing that the consistency was a bit thick, as my mini processor didn't accomplish a polished
puree.
Leave the roasted mashed
butternut squash in a colander to drain as much liquid as possible, then quickly give it a spin
in the food processor to make a smooth
puree.
The second, more sneaky, swap - some of the cheese and cream that would usually be
in a mac and cheese sauce is replaced by
pureed butternut squash, which maintains the creaminess without all the fat.
I made a couple of substitutions though; I used
pureed butternut squash in place of pumpkin and almond butter instead of tahini.
In the sauce I added paprika and cayenne, and had some
butternut squash so cooked and
pureed that into the sauce too.
I have tried a number of riffs on this recipe over the years (replacing some of the cheese with roasted
butternut squash puree, replacing some of the butter with sour cream or cream cheese, using more eggs, fewer eggs, using whole milk or even cream
in place of evaporated milk).
To make the
butternut squash puree, cut a medium
butternut squash in half, scoop out the seeds and pulp, and bake it at 400ºF until it's tender, 30 - 40 minutes.
no pumpkin
puree - cook a
butternut squash in the microwave (sweet potato was my next choice, but I found the
butternut in my Fall display) and
puree it
in a blender with warm water.
Pumpkin could be swapped for
butternut squash puree, I have used both
in the past, and each brings good results.
Ingredients: Whole
butternut squash, peeled and cut up into smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger powder or
pureed ginger (I like the ginger that comes
in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste
Puree the baked
butternut squash in a food processor until smooth.
Butternut squash can be a thick
puree so scrape down sides as need until you have the cyclone effect happening
in the blender.
I've since made the recipe a few more times (once with ~ 1 cup
butternut squash puree and once with sweet potato
puree in place of the banana) but none have really worked out as well as the banana.
Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin
puree (I've used both Libby's and Farmer's Market brand organic) or
butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all
in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.
I roasted
butternut squash tonight to
puree in my soup that I can't share yet, but I just love how much flavor you can get with ordinary foods by roasting them.
Pureed butternut squash in food processor and just added rest of wet ingredients plus a reduced amt of sugar and melted butter.
In another bowl, add the
butternut squash puree, maple syrup, coconut oil, vanilla, flax egg and milk and mix well
Asparagus, Mushroom, Brioche «Hole
in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice,
Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad
Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro
Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
The
pureed butternut squash and vanilla almond milk act as a thickener
in place of the corn syrup.
Butternut squash is
in season right now, and when roasted, the flesh softens and the flavor deepens, making it ready to be
pureed into creamy fall soup.
I used
butternut squash puree because
in a country that doesn't celebrate thanksgiving finding canned pumpkin
puree is basically impossible (believe me I've tried)-- so needless to say I have been roasting a lot of gourds lately.
In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or
butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.
One of my favorite ways to eat
butternut squash is roasted then
pureed in a soup.
Afghan - spiced Turnip and Potato Kebabs (gf) Arugula, Hummus & Olive Tapenade Flatbread Baked Broccoli Rabe and Cauliflower Stuffed Shells Baked Farro with Tomato and Herbs Baked Pretzel Empanadas Baked Sweet & Sour Pineapple - Sriracha Tofu Nuggets (gf) BBQ Chickpea Pizza BBQ Jackfruit Sweet Potato Mac (gf option) BBQ Pulled Carrot Tacos (gf option) BBQ Pulled Sweet Potato Sandwiches (gf option) BBQ Sweet Potato and Black Bean Tacos (gf) BBQ Tofu Sandwiches (gf option) Beet Wellington Black - eyed Pea and Collard Green Chili (gf) Black Pepper Cheesy Mac and Broccoli (gf option) Brown Rice Summer Risotto (gf) Brussels Sprout Banh Mi Sandwiches
Butternut Squash Barley Risotto Cajun Red Bean Stuffed Delicata
Squash (gf) Caramelized Onion Fettuccine with Smoked Cherry Tomatoes Chickpea Sloppy Joes (gf option) Chickpea Turmeric Stew (gf) Chickpea Vindaloo (spicy chickpea curry)(gf) Chili Colorado Seitan Stew Creamy Roasted Garlic Meyer Lemon Pasta (gf option) Creamy White Bean Pasta with Spring Vegetables (gf option) Chili Stuffed Acorn
Squash (gf) Chipotle Roasted Beet Tacos (gf) Coconut Chickpea Curry (gf) Collard Greens Pesto Chickpea Salad Sandwiches Copycat Chipotle Sofritas (gf) Delicata
Squash Puttanesca Stuffed Seitan Roast Easy Baked Falafel (gf) Edamame Pesto Pasta Fig, Sweet Corn, and Shallot Flatbread Garden Vegetable Vegan Stuffed Shells Garlic Bread Pasta (gf) General Tso's Chickpeas (gf) Glowing Moroccan Vegetable Stew (gf) Green Goddess Quinoa Stuffed Sweet Potatoes (gf) Homemade Soyrizo (gf option) Jamaican Jerk Sweet Potato Samosas Kale Falafel (gf) Kung Pao Chickpeas (gf) Loaded Avocado Vegan Quesadillas Loaded Greek Chickpea Pancakes (gf) Lentil Shepherd's Pie (gf) Lentil Spinach Curry with Coconut Rice (gf) Mango Curry Hummus Quinoa Bowls (gf) Mango Curry Hummus and Tandoori Roasted Red Pepper Sandwiches Masala Lentils (gf) Mongolian Seitan One Pot Coconut Curry Pasta One Pot Creamy Curried Lentils and Quinoa (gf) One Pot Creamy Pumpkin Sage Pasta One Pot Fettuccine Alfredo One Pot Moroccan Quinoa with Red Lentils (gf) One Pot Spaghetti Alla Puttanesca with Chickpeas and Artichoke Hearts One Pot Spicy Garlic Almond Butter Noodles (gf) One Pot Pasta with Zucchini, Garlic Scapes, and Leeks
in White Wine Lemon Sauce One Pot Ratatouille Rice (gf) One Pot Taco Spaghetti One Pot Tandoori Quinoa (gf) Orange Tofu (gf) Parsnip & Cauliflower Sorghum Risotto (gf) Persian Spiced Lentils with Roasted Potatoes (gf) Peruvian Lentils with Beet
Puree (gf) Pizza - Stuffed Spaghetti
Squash (gf) Polenta Puttanesca
in 20 minutes (gf) Potato, Pineapple and Roasted Peanut Curry (gf) Roasted Eggplant Risotto (gf) Roasted Vegetable and Avocado Garden Wraps Samosa Stuffed Bell Peppers (gf) Samosa Wraps Sicilian Cauliflower Pizza Slow Cooker Tofu Tikka Masala (gf) Smoky Roasted Red Pepper Chickpea Pasta (gf) Smoky Tempeh with Peach Salsa (gf) Spaghetti and Lentil Balls (gf) Spicy Basil Noodles (Vegan Drunken Noodles) Spicy Tempeh Phyllo Rolls Spinach Artichoke Falafel (gf) Spinach Pesto Pasta Spring Vegetable Barley Salad with Mango - Red Pepper Relish Soyrizo & Refried Bean Taquitos (gf option) Sriracha Hemp Noodles (gf) Sweet Corn Curry (gf) Sweet Potato Polenta (gf) Tequila Lime Baked Tofu Tacos with Chipotle Crema (gf option) Teriyaki Cauliflower Rice Bowls Teriyaki «Meatballs» Thai Pineapple Fried Rice (gf) Tofu Bulgogi (gf) Tofu Gyros (gf) Turnip Green and Garlic Scape Chickpea Pancakes (gf) Ultimate Vegan Lasagna Vegan Baked Mac & Cheese (gf) Vegan Cauliflower Mac and Cheese Vegan Meatballs, Classic Style Wild Rice Burgers (gf) Winter Vegetable Barley Bowls Za'atar Crusted Cauliflower Bowls with Saffron Rice (gf)
Butternut squash simmered
in coconut milk and
pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red curry paste brings
in the exotic flavor and a bit of warmth, but not overwhelming spice since fit is balanced by the natural sweetness of the
squash.
As Fall sets
in I load my refrigerator with
Butternut squash and make its
puree in big batches.
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Purees: 12 Recipes for Baby's First Finger Foods [03/19/2015] Kids Activities Blog 30 Baby Food Recipes - That are Tasty!
The first stage
purees are available
in sweet peas with mint, sweet potatoes,
butternut squash with cinnamon, mango, peach, and prunes.
Try cinnamon
in applesauce, nutmeg
in the pumpkin
puree, curry
in the
butternut squash or chopped rosemary with peas.
Try using
butternut squash in cheesy pasta bakes or
pureed pumpkin or sweet potato
in cakes and breads.
The fact that the
butternut squash is grated instead of
pureed allows you to taste its deliciousness
in a much more intense way.
In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or
butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.
Instead of throwing
in chunks of pumpkin or
butternut squash, like most Thai pumpkin curries do, I decided to use pumpkin
puree to add a silky thickness to the usual base of coconut milk, red curry paste, and ginger.
In batches, transfer the
butternut squash mixture to a blender and
puree on high speed until smooth.
There is no canned pumpkin
puree available
in Ireland so I do my own (
in all honesty I use
butternut squash as it is more available, cheaper and downright tastes better).
In a separate bowl, combine the maple syrup, grass - fed butter, pumpkin
puree,
butternut squash puree, egg, and almond milk.