PAN-SEARED VEAL CHOP WITH ROASTED KALE PESTO AND BUTTERNUT SQUASH AND PARSNIP PUREE
This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it.
Provided by Steven Brach
Categories Main Dish Recipes Steaks and Chop Recipes
Time 1h24m
Yield 2
Number Of Ingredients 28
Steps:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
- Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
- Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
- Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
- Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
- Preheat oven to 450 degrees F (230 degrees C).
- Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
- Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
- Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.
Nutrition Facts : Calories 1585 calories, Carbohydrate 67.3 g, Cholesterol 153.6 mg, Fat 139.1 g, Fiber 15.7 g, Protein 33.9 g, SaturatedFat 31.1 g, Sodium 2039.2 mg, Sugar 15.9 g
SHEET PAN MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH
This one-pan roasted chicken with butternut squash makes for a quick and easy fall dinner idea. You just need to toss everything together and bake!
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
- Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
- Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
- Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 23.7 g, Cholesterol 67.2 mg, Fat 16.6 g, Fiber 3.7 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 1127.5 mg, Sugar 4.7 g
SHEET PAN VEGAN ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH
These crispy roasted winter vegetables, seasoned with garlic and smoked paprika, are a simple vegan side dish made in a sheet pan in just minutes.
Provided by Fioa
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
- Roast in the preheated oven until golden and crispy, about 25 minutes.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 12.9 g, Fat 10.4 g, Fiber 3.3 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 234.3 mg, Sugar 2.7 g
PAN-ROASTED BUTTERNUT SQUASH
Smell the tastiness of roasted butternut squash before it gets to your plate! Vinaigrette and Parmesan give Pan-Roasted Butternut Squash its unique flavor.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover. Simmer on medium heat 5 to 6 min. or until squash is crisp-tender.
- Uncover skillet; cook squash on high heat 4 to 6 min. or until squash is lightly browned and liquid is cooked off. Remove from heat.
- Add dressing; stir to evenly coat squash. Sprinkle with cheese.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ROASTED BUTTERNUT SQUASH AND GINGER SHEET PAN SOUP
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
- Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
- Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
- Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
- To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
- To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.
PAN ROASTED MAPLE DIJON CHICKEN WITH BUTTERNUT SQUASH & BRUSSELS SPROUTS RECIPE - (4.3/5)
Provided by á-79
Number Of Ingredients 10
Steps:
- In a sauté pan large enough to hold the chicken in a single layer, heat the olive oil over medium high heat. Season the chicken pieces with salt and pepper. Add chicken to pan, skin side down and sauté for about 5 minutes per side or until chicken is browned. Remove chicken from pan and reserve. Pour drippings off. In same pan, add butter. Allow the butter to melt over medium heat. Add squash and sprouts to pan and sauté, tossing occasionally, until the outsides are golden brown, about 4 minutes. Remove from pan and hold separately from chicken. Turn heat to high and add stock, syrup and mustard. Stir and bring to a boil, stirring to scrape up the brown bits on the bottom of the pan. Add chicken back to the pan, cover, and reduce heat to medium low. Cook for 25 minutes or until chicken registers 190°F with an instant read thermometer. Add vegetables back to pan, cover again, and cook for another 8 minutes until the vegetables are tender. Remove chicken and vegetables to a serving platter, placing vegetables around chicken. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 3 minutes. Spoon sauce over chicken and serve.
PAN-ROASTED HALIBUT WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS
Make and share this Pan-Roasted Halibut With Butternut Squash, Toasted Hazelnuts recipe from Food.com.
Provided by I Cook Therefore I
Categories Halibut
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Place a large saute pan on medium heat and add 2 tbs butter to melt.
- Add squash to the pan, cover and cook for about 10 minutes stirring occasionally.
- Preheat an ovenproof saute pan over medium high heat.
- Season the halibut with salt and pepper.
- Combine the herbs and coat one side of the fillets with half of the mixture setting aside the rest.
- Melt the final tbs butter in the pan and add halibut fillets, herb side down.
- Cook for 5 minutes or until browned, and then turn and place the pan in the oven for 10 minutes or until fish is cooked through.
- Add onion to the squash and cook covered for another 5 minutes, stirring occasionally.
- When squash is lightly browned, add wine and bay leaf and cook until the wine is absorbed.
- Add the heavy cream and the nutmeg, cook until thickened and season with salt and pepper, toss in the reserved herbs.
- Spoon squash onto 4 places and top with halibut and hazelnuts.
Nutrition Facts : Calories 682.9, Fat 35.4, SaturatedFat 13.9, Cholesterol 133.9, Sodium 204.6, Carbohydrate 38.8, Fiber 7.7, Sugar 7.7, Protein 52
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