Doubeurre is one of the indisputable stars of autumn and there are many ways to prepare it according to the rules of the art of cooking… Whether you are looking for a butternut nut recipe in the oven or on the pan, you will not be disappointed with the following dishes, as they offers a bouquet of magnificent colors and flavors that are completely irresistible. Plus, these ideas are easy and quick to make. Enjoy!
Recipe for pan-fried butternut squash
Looking for an easy-to-prepare fall meal that’s ready in less than an hour total? This butternut squash and meat recipe is basic, irresistible, and you can freeze leftovers, too. Try peanut squash chicken fried on the pan and flavored with a simple Dijon mustard and rosemary sauce! Without forgetting the fresh cranberries, which give a perfect sour touch. 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 tsp avocado oil
butternut squash, peeled and diced, approx. 1 1/2 cups
1 1/2 cups Brussels sprouts cut in half
1/2 cup fresh cranberries
salt and pepper to taste
For the sauce:
1/2 cup chicken broth
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 temperatures 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 thighs with salt and pepper on both sides. Then brown the chicken in butter for 2-3 minutes on each side in an ovenproof stainless steel or cast iron pan.
When the chicken is browned on both sides, add the vegetables, cranberries and then the sauce. Season with a little more salt and black pepper on top of the thighs.
Cover and bake (or bake uncovered) for about 30 minutes, or until the chicken is cooked through and the vegetables are tender. Uncover approx. ten minutes before removing it from the heat. Serve warm and enjoy with company!
Peanut squash in the oven
If you are looking for a recipe for baked butternut squash that is suitable even for beginners, the following idea is ideal for you. As a main course, as a starter or as a garnish, 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 tsp finely grated lime peel
1 clove garlic, minced
crushed red pepper flakes (1 pinch or to taste)
¼ cup chopped toasted hazelnuts (or regular walnuts)
3 anchovy fillets in oil, cut into thin slices
2 green onions (white and green part), thinly sliced
Preheat the oven to 220 degrees C and cut the peeled and cleaned butternut squash into crescents. Grease a baking tray with oil and place the squash slices in a single layer (use another tray if necessary). Brush the squash slices with more extra virgin olive oil and sprinkle with salt and black pepper.
Bake in a preheated oven until the squash is golden or about 20 minutes. Then turn the slices over and cook for another 10 minutes until tender. Use the grill function in the oven for the last few minutes of cooking to get a little more color.
Meanwhile, prepare the vinaigrette by mixing 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 chopped anchovies and 3 tablespoons of extra 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 cut the butternut squash overnight in advance and refrigerate it in a zip lock bag or container with an airtight lid. You can also prepare the lime vinaigrette in advance and store it in the refrigerator.
Sources used: asimplepalate.com