How To Prepare Butternut Squash
Here's the best way to prep butternut squash, and turn this odd-shaped gourd into even dice.
Pasta with Butternut Squash and Sage recipe:
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Move Over Pumpkin! This Butternut Squash Bread Is Even Better!
This homemade Butternut Squash Bread is deliciously moist and so simple to make! Made with butternut squash puree, warm spices, and a hint of orange, it boasts all the wonderful flavors of Autumn. This may just become your new favorite fall treat!
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Ingredients
1 ¾ cups (220 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ teaspoons ground cinnamon
½ cup (120 mL) (120 mL) canola oil
¾ cup (150 g) granulated white sugar
½ cup (107 g) packed light brown sugar
2 large eggs room temperature
1 ½ cups (341 g) butternut squash puree
¼ cup (60 mL) orange juice (or water)
Instructions
1. Preheat and prepare pan. Preheat oven to 350°F. Spray a 9×5” loaf pan with non-stick cooking spray or grease with butter and set aside.
2. Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, nutmeg, cloves, ginger and cinnamon.
3. Combine wet ingredients. In the same mixing bowl whisk together oil, sugars, eggs, squash, and water until combined.
4. Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined.
5. Bake. Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.
6. Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
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#butternutsquash #quickbread #baking #bakingrecipe #fallbreads
Slow Cooker Whole Chicken {much better than buying a rotisserie chicken!}
SLOW COOKER WHOLE CHICKEN
--------------Click on SHOW MORE to see the FULL RECIPE--------------
We love making a whole chicken in the slow cooker instead of buying a rotisserie chicken. Use the leftovers for tacos or soup the next day.
RECIPE:
INGREDIENTS:
5 lb. small whole chicken (look for a chicken that is on the smaller size around 4-5 lbs.)
1/2 cup butter
1 lemon (optional)
4 carrots - peeled and halved
1 red onion - peeled and quartered
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
SLOW COOKER SIZE: 6-quart or larger
INSTRUCTIONS:
Add the carrots and onion to the bottom of the slow cooker.
Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid from the inside of the chicken.
Add the chicken on top of the vegetables.
Pour over the melted butter over the chicken.
Cut the lemon in half and squeeze over the chicken.
Sprinkle over the seasonings evenly.
Place the lid on the slow cooker.
Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. You know the chicken is done cooking when the drumsticks start pulling away from the breasts and the juices run clear. If you are concerned if your chicken is done, use a thermometer. 165° Fahrenheit is the safe temperature for chicken.
PRINTABLE RECIPE AND NUTRITIONAL INFO:
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
How To Make Simple Squash Casserole | Squash, Cheese, Onion, & Butter Crackers | Allrecipes.com
Fresh, tender squash combines with cheddar cheese, sweet onion, and buttery round crackers for an unforgettably delicious bite. Create this silky crowd-pleaser at home with our top-rated recipe and a few tips from Nicole.
4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Directions:
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
Step 3
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Step 4
Bake in preheated oven for 25 minutes, or until lightly browned.
#Squash #Casserole #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:11 Which squash to pick
00:41 Steam Onion and Squash
01:15 Butter Crackers
01:38 Casserole Filling
02:04 Topping
02:17 Final Result
02:43 Taste Test
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Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How To Make Simple Squash Casserole | Squash, Cheese, Onion, & Butter Crackers | Allrecipes.com
Secret Recipe - How to make Boston Market Squash Casserole (Copycat Recipes)
How To Make Squash Casserole
Ingredients
1 lb fresh squash (about 5 medium sized squash) sliced
1 small onion chopped
1/2 stick salted butter
1 cup sour cream
1 can cream of chicken soup
1/2 cup sharp cheddar cheese
2 beaten eggs
1 tall tube crushed Ritz crackers
Salt and Pepper to taste
Method
Heat large skillet on medium high heat. Add butter, squash and onions. Season with salt and pepper. Sauté for approximately 15-20 on medium high heat until tender.
Preheat oven to 350F. Spray 8x8 casserole dish with nonstick spray.
Add Squash and remaining ingredients to casserole dish. Fold all ingredients together. Top with ritz crackers.
Bake for approximately 45 minutes until casserole is bubbly and crackers are dark golden brown.
Allow casserole to rest at least 10 minutes before serving.
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