Curried Butternut Squash Recipe Video

Curried Butternut Squash

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Curried Butternut Squash Recipe -

Coconut-flavored curried butternut squash gives dinner a touch of the East.

Curried Butternut Squash Recipe -

Coconut-flavored curried butternut squash gives dinner a touch of the East.

Added: 11/3/10

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Curried Butternut Squash Recipe Curried Butternut Squash holiday recipes holiday side dish paula deen thanksgiving recipes food network paulas best dishes

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Curried Butternut Squash

Curried Butternut Squash Paula: Butternut squash, kind of reminds me of rutabagas, do you love rutabagas? Zack: I do love rutabagas. Paula: I adore rutabagas but I swear to Pete, you need a man in the kitchen because they’re like as hard as these countertops. And this butternut squash has that same texture. Zack: Why don’t you take a hold on the onion and I’ll do that. Paula: You’ve got a deal, let’s see. Now while I give this onion a rough chop, Zack is going to peel and quarter the butternut squash for us. Alright, so I’ve got my onion done. How are you coming on that squash? Zack: I’m coming along good. It’s just doing good for me. Paula: I’m throwing the onions in my pot and Zack is removing the seeds from our squash. We got our butternut squash and our onions all cooked until they are tender. Zack: That smells so good. Paula: Alright now, what we’re going to do Zack is we’re going to crème it. Zack: Okay. Paula: And we’re going to need three eggs. So you just pick up my little mixer. Zack: Yes Ma’am. Paula: And you just beat the heck out of it. Zack: Alright, ready to start it. Paula: I’m ready. Now Zack beat up that squash real good while I get our eggs going. I’m going to sweeten up our butternut squash by adding half a cup of coconut milk and I’m going to add one and a half teaspoons of curry powder. I’m going to add a little salt. We’ll crack black pepper, isn’t that a beautiful color? Zack: I love curry and I haven’t been to that long for the last two or three years. Anytime I get to this and gets after, I really love it. I love the coconut and the curry together. Paula: I do too. Now I’m just going to pour this into your butternut squash so you just keep up beating. Now we’re going to just put it in our casserole dish, Zack, and I’ve sprayed it with a non-stick spray. So you just pour that in there. And now I’m going to measure out a half cup of raisins and I’m going to use a half cup of coconut, and I’m just using a flaked coconut. And you know what; I think I used all my bowls. So you know what, all that pans hot. Just mix them together. And now, oh, this is a cast iron pan, its heavy as lead. Alright so, we’re just going to sprinkle that on top. Doesn’t that look good? So now we’re going to bake this shawl at 350 for about 40 minutes. Is it good? Zack: That is insanely good.

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http://www.foodnetwork.com/recipes/paula-deen/butternut-squash-casserole-recipe/index.html

Curried Butternut Squash

Paula: Butternut squash, kind of reminds me of rutabagas, do you love rutabagas?

Zack: I do love rutabagas.

Paula: I adore rutabagas but I swear to Pete, you need a man in the kitchen because they’re like as hard as these countertops. And this butternut squash has that same texture.

Zack: Why don’t you take a hold on the onion and I’ll do that.

Paula: You’ve got a deal, let’s see. Now while I give this onion a rough chop, Zack is going to peel and quarter the butternut squash for us. Alright, so I’ve got my onion done. How are you coming on that squash?

Zack: I’m coming along good. It’s just doing good for me.

Paula: I’m throwing the onions in my pot and Zack is removing the seeds from our squash. We got our butternut squash and our onions all cooked until they are tender.

Zack: That smells so good.

Paula: Alright now, what we’re going to do Zack is we’re going to crème it.

Zack: Okay.

Paula: And we’re going to need three eggs. So you just pick up my little mixer.

Zack: Yes Ma’am.

Paula: And you just beat the heck out of it.

Zack: Alright, ready to start it.

Paula: I’m ready. Now Zack beat up that squash real good while I get our eggs going. I’m going to sweeten up our butternut squash by adding half a cup of coconut milk and I’m going to add one and a half teaspoons of curry powder. I’m going to add a little salt. We’ll crack black pepper, isn’t that a beautiful color?

Zack: I love curry and I haven’t been to that long for the last two or three years. Anytime I get to this and gets after, I really love it. I love the coconut and the curry together.

Paula: I do too. Now I’m just going to pour this into your butternut squash so you just keep up beating. Now we’re going to just put it in our casserole dish, Zack, and I’ve sprayed it with a non-stick spray. So you just pour that in there. And now I’m going to measure out a half cup of raisins and I’m going to use a half cup of coconut, and I’m just using a flaked coconut. And you know what; I think I used all my bowls. So you know what, all that pans hot. Just mix them together. And now, oh, this is a cast iron pan, its heavy as lead.

Alright so, we’re just going to sprinkle that on top. Doesn’t that look good? So now we’re going to bake this shawl at 350 for about 40 minutes. Is it good?

Zack: That is insanely good.

Transcription by: Scribe4you Transcription Services