Doubeurre is one of the undisputed stars of autumn and there are many ways to prepare it according to the rules of culinary art… Whether you are looking for a recipe for butternuts in the oven or in a pan, you will not be disappointed with the following dishes, as they offer a bouquet of gorgeous colors and flavors that are completely irresistible. Plus, these ideas are quick and easy to make. Enjoy!
Butternut Squash Fried Recipe
Looking for an easy-to-prepare fall meal that’s ready in under an hour total? This butternut squash and meat recipe is basic, irresistible, and you can freeze leftovers, too. Try the Peanut Butter Chicken, pan-fried and flavored with a simple Dijon mustard and rosemary sauce! Not forgetting the fresh cranberries that add the perfect tangy sensation. To prepare 4 servings, you will need the following ingredients:
4-6 boneless, skinless chicken thighs
1 tablespoon butter (or 2 tablespoons avocado oil*)
1 teaspoon of avocado oil
butternut squash, peeled and diced, about 1 1/2 cups
1 1/2 cups Brussels sprouts, halved
1/2 cup fresh blueberries
salt and pepper to taste
For the sauce:
1/2 cup chicken stock
2 tablespoons Dijon mustard
3 cloves of garlic
1 tablespoon maple syrup
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary
* avocado oil is one of the edible vegetable oils that can withstand high temperature without breaking down and without releasing harmful chemicals
Start by preheating the oven to 220 degrees C. Then prepare the sauce by mixing all the ingredients in a small jar. Set aside for later.
Place the Brussels sprout halves and butternut squash cubes in a bowl and add 1 teaspoon of avocado oil and a pinch of salt. Mix well and set aside.
Season the chicken legs with salt and pepper on both sides. Then, in an ovenproof stainless steel or cast iron pan, sear the chicken in oil for 2-3 minutes on each side.
Once the chicken is browned on both sides, add the vegetables, blueberries and then the sauce. Season the thighs with a little more salt and pepper.
Cover and bake (or bake uncovered) for about 30 minutes or until the chicken is cooked through and the vegetables are tender. Uncover about ten minutes before removing from heat. Serve hot and enjoy with company!
Baked peanut butternut squash
If you are looking for a baked squash recipe that is suitable even for beginners, the following idea is perfect for you. As a main course, appetizer or side dish, it is versatile and will impress the family or your guests. The ingredients for 6 people are:
3 tablespoons extra virgin olive oil
1 medium butternut squash, peeled, halved and seeded**
¼ tsp. fine sea salt
2 tablespoons fresh lime juice
½ teaspoon finely grated lime zest
1 clove of garlic, minced
crushed red pepper flakes (1 pinch or to taste)
¼ cup chopped toasted hazelnuts (or plain walnuts)
3 anchovy fillets in butter, thinly sliced
2 green onions (white and green part), finely chopped
Heat the oven to 220 degrees and cut the peeled and cleaned butternut squash into half moons. Grease a baking sheet and arrange the pumpkin slices in a single layer (use a second sheet if necessary). Brush the pumpkin slices with extra-virgin pressed olive oil and sprinkle with salt and pepper.
Bake in the preheated oven until the squash is golden or about 20 minutes. Then turn the slices over and bake them for another 10 minutes until they are soft. During the last few minutes of cooking, use the grill function in the oven to get a little more color.
Meanwhile, prepare the vinaigrette by combining the lime juice, zest, garlic, red pepper flakes, and a pinch of salt in a small bowl. Let the ingredients rest for a minute, then add the minced anchovies and 3 tablespoons of virgin olive oil, whisking to emulsify. Taste and add more salt and lime juice if needed.
Serve roasted squash drizzled with vinaigrette and sprinkled with hazelnuts and thinly sliced green onions.
**If so, this butternut squash recipe can save you time because you can peel, clean, and slice the butternut squash overnight in advance and refrigerate it in a ziplock bag or container with an airtight lid. You can also make the lime vinaigrette in advance and store it in the refrigerator.
Sources used: asimplepalate.com