Doubeurre is one of the real stars of autumn. There are many ways to prepare it according to the rules of the culinary art… Whether you are looking for a butternut nut recipe in the oven or the pan, you will not be disappointed by the following dishes, as they offer a bouquet of magnificent colors and flavors that are utterly irresistible. In addition, these ideas are easy to make and quick. Enjoy!
Pan-fried butternut squash recipe
Were you looking for an easy-to-prepare fall meal ready in less than an hour? This butternut squash and meat recipe are essential and irresistible, and you can freeze leftovers too. Try the peanut squash chicken pan-fried and flavored with a simple Dijon mustard and rosemary sauce! Without forgetting the fresh cranberries, which give a perfect tangy touch. To prepare four servings, you will need the following ingredients:
4-6 boneless, skinless chicken thighs
1 tbsp butter (or 2 tbsp avocado oil*)
One teaspoon of avocado oil
butternut squash, peeled and cubed, about 1 1/2 cups
1 1/2 cup Brussels sprouts cut in half
1/2 cup fresh cranberries
salt and pepper to taste
For the sauce:
1/2 cup chicken broth
Two tablespoons of Dijon mustard
Three cloves of garlic
One tablespoon of maple syrup
1 tbsp chopped fresh rosemary or 1 1/2 tsp 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. Leave aside for later.
In a bowl, put the Brussels sprout halves and the butternut squash cubes and add one 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 in ovenproof stainless steel or cast iron skillet for 2-3 minutes on each side.
Once 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 chicken is cooked through and vegetables are tender. Uncover for about ten minutes before removing from heat. Serve hot and enjoy company!
Peanut squash in the oven
If you are looking for a baked butternut squash recipe suitable even for beginners, the following idea is ideal. As a main dish, starter, or garnish, it is versatile and will impress the family or your guests. The ingredients for six people are:
Three tablespoons extra virgin olive oil
One medium butternut squash, peeled, halved, and seeded**
¼ tsp. fine sea salt
Two tablespoons fresh lime juice
½ teaspoon finely grated lime zest
One clove of garlic, minced
crushed red pepper flakes (1 pinch or to taste)
¼ cup chopped toasted hazelnuts (or common walnuts)
Three anchovy fillets in oil, thinly sliced
Two green onions (white and green part), thinly sliced
Heat the oven to 220 degrees C and slice the peeled and cleaned butternut squash into half moons. Oil a baking sheet and arrange the squash slices in a single layer (if necessary, use a second sheet). Brush the squash slices with extra virgin olive oil and sprinkle with salt and black pepper.
Bake in preheated oven until squash is golden or about 20 minutes. Then flip the slices and roast them for another 10 minutes until tender. For the last few minutes of cooking, use the grill function in the oven to get a little more color.
Meanwhile, in a small bowl, prepare the vinaigrette by mixing the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients rest for a minute, then add the minced anchovies and three 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 slice the butternut squash overnight in advance and refrigerate it in a zip-top bag or container with an airtight lid. You can also prepare the lime vinaigrette and store it in the refrigerator.