Buttery Pan-Fried Butternut Squash
Creamy Butternut & Pumpkin Soup
These two dishes came from the same butternut squash. Actually, the first dish went on to become the second. I LOVED the first dish. Roasted butternut squash, pan fried with cannellini beans in a LOT of butter with sage, tarragon, and nutmeg. The buttery smoothness to the squash was delicious and made the flavor melt in my mouth. However, the flavor was apparently too mild for other members of my family and they wanted more flavor. I still say that this makes a great side dish. If you make this, let me know what you think!
So what did I do to rectify the problem? Well, the next night, I just turned it into a soup! While the idea of adding a meat like ham to add flavor was tempting, I really wanted to keep this vegetarian. So I pureed the squash dish, added some pumpkin puree and broth, and of course copious amounts of heavy cream, and voila, a completely different dish! Mixing these two very distinct and flavorful squashes together in soup blended really well. You don’t need much pumpkin because it’s flavor is very prominent.
This is also my submission to the Holiday Food Fest, Thanksgiving and Fall Dishes hosted by Tasty Eats at Home!
Buttery Pan-Fried Butternut Squash
Ingredients:
3 lbs. butternut squash
salt
1 stick butter (1/2 lb.), sliced for faster melting
2 c. cannellini beans (1 can, drained)
2 tbs. fresh sage
2 tbs. fresh tarragon
nutmeg
salt/pepper
Directions:
1. Preheat oven to 350F. Slice squash in half (lengthwise) and scoop out the seeds. Salt and roast in the oven for a good hour (flesh side down) or until tender.
2. Once cool enough that you can handle them without burning yourself, slice into bite size cubes. Combine with beans.
3. Heat up a large skillet (you may need to do this in batches) and add butter and herbs/seasoning. Fry in skillet for a couple minutes until all the butter is absorbed by the veggies.
4. Serve and enjoy!
Creamy Butternut & Pumpkin Soup
Ingredients:
4 c. buttery pan fried butternut squash
2 c. veggie broth
1 c. pumpkin puree
1 c. heavy cream
Directions:
1. Add pan-fried squash, broth, and pumpkin puree to a medium pot, and heat up until broth begins to simmer.
2. Pulse in a food processor until all is smooth and return to the pot.
3. Heat on medium for about 10-15 minutes, so it simmers for a little bit. Then stir in cream.
4. Serve and enjoy!
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I am loving soup season! I have to try this one.
Yummy =D. Squash soups of any kind have always been one of my favourites, but I like the sound of the panfried one as well!
Both dishes look delicious! I never know what to do with butternut squashes and these are great ideas. Beautiful blog!
Both sound lovely! I think the first would be perfect. But then again, I’m one to pan-fry butternut and just eat it plain, it’s so good. I’d be happy if you gave me either!
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