Hanukkah Recipes: Roasted Three Squash Soup | Submitted By: COLETTENOELLE

1 butternut squash, halved and seeded1 acorn squash, halved and seeded1/2 spaghetti squash, seeded1 medium head garlic3 tablespoons butter1 large onion, chopped1 teaspoon minced fresh ginger root1 teaspoon curry powder2 Granny Smith apples - cored, peeled and chopped2/3 cup dry sherry3 (14.5 ounce) cans vegetable broth1 small red bell pepper, minced1 sprig fresh rosemary, chopped2 tablespoons chopped fresh parsley4 leaves fresh basil, chopped1 teaspoon dried thymecracked black pepper to tastesalt to tastecayenne pepper to taste2 zucchini, chopped3 green onions, chopped1 cup hot waterPreheat oven to 375 degrees F (190 degrees C). Place the butternut, acorn and spaghetti squashes cut side down on a roasting pan. Wrap garlic in foil, or place in a garlic roaster. Roast squash and garlic in preheated oven for 50 to 60 minutes. Melt butter in a large pot or Dutch oven over medium heat. Saute the onion for 5 minutes, stirring frequently. Stir in ginger and curry powder; cook 3 more minutes. Stir in apples and sherry; reduce heat to medium-low and simmer for 15 minutes. Transfer mixture to a blender and set aside. When the squash and garlic are done squeeze half the garlic into the apple mixture. Process mixture for 1 minute until blended, but still slightly chunky. Return mixture to pot over medium-low heat. In the blender, puree small batches of squash flesh and vegetable broth. Transfer each batch to the pot with the apple mixture. Stir in red bell pepper, rosemary, parsley, basil, thyme, black pepper, salt and cayenne. Cover and simmer over low heat for 1 to 3 hours, stirring occasionally. About 30 minutes before serving add zucchini, green onions and hot water. Amount Per Serving  Calories: 212 | Total Fat: 4.2g | Cholesterol: 9mg

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Butternut Squash Soup

Butternut Squash Soup

on October 01, 2010
Recipe #438523

This is a comforting, velvety soup.

Serving Size: 1 (1035 g)

Servings Per Recipe: 6

Amount Per Serving% Daily ValueCalories 1594.7 Calories from Fat 104865%Total Fat 116.5 g179%Saturated Fat 71.5 g357%Monounsaturated Fat 33.1 g165%Polyunsaturated Fat 5.0 g25%Trans Fat 0.0 g0%Cholesterol 401.0 mg133%Sodium 421.5 mg17%Potassium 4084.4 mg116%Magnesium 378.8 mg15%Total Carbohydrate 136.6 g45%Dietary Fiber 20.2 g80%Sugars 24.3 g97%Protein 21.9 g43%

View the original article here

Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: AnnMarie

2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving  Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg

 view all reviews »

Reviewed on Nov. 9, 2007 by HHOAL    A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Pizza Recipes: Butternut Squash Pizzas with Rosemary | Submitted By: dakota kelly

1 cup thinly sliced onion1/2 butternut squash - peeled, seeded, and thinly sliced1 teaspoon chopped fresh rosemarysalt and black pepper to taste3 tablespoons olive oil, divided1 (16 ounce) package refrigerated pizza crust dough1 tablespoon cornmeal2 tablespoons grated Asiago or Parmesan cheesePreheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve. Amount Per Serving  Calories: 567 | Total Fat: 13.7g | Cholesterol: 3mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: Ann Marie

2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving  Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg

 view all reviews »

Reviewed on Nov. 9, 2007 by HHOAL    A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here