BUTTERNUT SQUASH CUBES RECIPES RECIPES

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BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES



Butternut squash risotto | Sainsbury's Recipes image

Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand

Provided by Sainsbury's

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

olive oil
butternut squash, peeled, deseeded and cut into cubes
onion, peeled and finely chopped
garlic, crushed
low-salt vegetable stock cubes
arborio risotto rice
frozen garden peas
pack fresh dill, chopped

Steps:

  • Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

    Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

    Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

    Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.

Nutrition Facts : Calories 299 calories, FatContent 2.6 grams, SaturatedFatContent 0.4 grams, SugarContent 8.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 58.0 grams, FiberContent 5.2 grams, ProteinContent 8.5 grams

BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE - BBC GO…



Butternut squash soup with chilli & crème fraîche - BBC Go… image

Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick

Provided by Good Food team

Categories     Lunch, Soup

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 8

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6.
  • Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  • Roast for 30 mins, turning once during cooking, until golden and soft.
  • While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
  • Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Nutrition Facts : Calories 264 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 6 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.61 milligram of sodium

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BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES
Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine European
Calories 299 calories per serving
  • Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

    Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

    Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

    Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.

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BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE - BBC GO…
Come in from the cold to a comforting bowl of autumnal soup. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick
From bbcgoodfood.com
Total Time 1 hours 5 minutes
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