Pumpkin butternut: recipes, photos, useful properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pumpkin is a very common vegetable. Less common is the butternut pumpkin, which also belongs to the family of the same name. Due to the taste, it is also called "nut". This variety has noticeably fewer seeds than others. The great advantage of such a pumpkin is that it belongs to winter varieties and can be stored for a long time. The weight and size is smaller than the usual. The peel is dense, has a yellow-orange color. Inside - the pulp of an oily appearance, the seeds are in the wide part.

Useful properties of this pumpkin

Where did such an interesting vegetable come from? This is a consequence of crossing wild African and nutmeg pumpkins. A very common variety around the world, but we are just beginning to appear. Why is butternut pumpkin starting to gain popularity in Russia as well? The reason is simple - the usefulness of a vegetable, because it consists of coarse dietary fiber that improves bowel function and cleanses it of most decay products. If you suffer from constipation, eat this vegetable regularly and it is good.adjust your chair. What else characterizes butternut pumpkin? Useful properties to some extent depend on its low calorie content.

Thanks to this, it is actively used to maintain shape and in the process of losing weight. The low glycemic index also contributes greatly to this. With hypertension and obesity, it is also recommended to eat pumpkin dishes. Amino acids help improve the activity of the heart and brain, potassium helps to cope with edema, beta-carotene normalizes the functioning of the whole organism, Omega-3 fatty acids reduce blood cholesterol, vitamin A improves the condition of hair and skin, and is necessary for vision. As you will see in a moment, butternut squash, with almost limitless he alth benefits, is widely used in cooking.

Using butternut in cooking

This pumpkin can be eaten raw, added to salads, can be processed thermally: baked, boiled, stewed, fried, steamed and grilled. This is a versatile product that goes well with many others, so it is added to side dishes, first courses. Butternut pumpkin can act as the basis for unusual and tasty sauces, it is used to prepare stuffing for baking and stuffing fruits.

She gets stuffed herself. Unlike many "relatives", our pumpkin can be eaten with a thin skin rich in vitamins. Butternut easily turns into soup, mashed potatoes, pancakes, cake, cake, jam, spicy seasoning and a hundred other dishes. There are only a few restrictions onher consumption. People with individual intolerance to this product, with increased acidity and patients with diabetes need to be very careful and maybe completely abandon it.

Pumpkin pulp with cucumber and beets

The staple of our next few dishes will be butternut squash. Recipes included.

Ingredients for this dish: beetroot - one, pumpkin - one, cucumber - one, both fresh and pickled, olive oil - four tablespoons, s alted butter, soy sauce - two tablespoons, and freshly ground pepper.

Cooking starts with cleaning the beets. Then we cut off four circles of two-millimeter thickness from it and let them in a frying pan in s alted butter for a couple of minutes, splashing a little water. Cut the pumpkin into quarters, boil for 15 minutes and fold gently into a colander. Remove the whole peel.

Cut the pulp into small cubes, spread on the peel. From above we lay out slices of beets cut into strips, then - three circles of cucumber. At the same time, if the cucumber is fresh, you need to sprinkle it with wine vinegar for sourness. Season with soy sauce, pepper, sprinkle with olive oil and serve until the dish has cooled down.

Crispy appetizer with two types of cabbage and pumpkin

By the way, have you seen what a butternut pumpkin looks like? Do you recognize her photo? Now we will make a crunchy snack from such a beauty.

We will need for four people: a quarter each - white cabbage and a small pumpkin, cabbagered-headed - one, sherry vinegar - four spoons, can be replaced with juice from two lemons, olive oil - eight spoons, soy sauce - one spoon, freshly ground pepper.

In 15 minutes we will prepare a real yummy. We remove the seeds from the pumpkin, gently rub the pulp on a grater. Finely chop the white cabbage with a knife. We cut the red head into four parts and separate 16 leaves, if possible - strong, boat-shaped. We place all this on a dish, sprinkle with lemon juice or vinegar, olive oil, season with sauce and pepper. Done, ready to serve.

Bake pumpkin with sesame seeds

Considering the options for cooking such a vegetable as butternut pumpkin, baking recipes should also not be forgotten. Now we will tell one of them.

Required ingredients: one large pumpkin, three spoons of honey, the same amount of sunflower oil, one spoon of orange juice, two teaspoons of granular mustard, two spoons of sesame seeds.

Preheat the oven to 200 degrees. We clean the pumpkin and cut into four-centimeter pieces, while removing the seeds. Cook for four minutes in a pot of water. The vegetable should become soft on the outside, but retain its density inside. Drain the water and wipe the pumpkin dry. Pour sunflower oil into the mold and heat for five minutes. Then carefully add the chopped butternut there and mix on all sides. Bake until brown and soft, 35 minutes.drain the oil. Mix orange juice, honey and mustard, sesame seeds and evenly distribute over the pumpkin. Bake for another five minutes.

Fry pumpkin butternut

This variety of pumpkin - butternut - is ideal for frying, which we will do with great pleasure now.

We will need: 0.6 kg of pumpkin, 20 grams of butter, 15 grams of soy sauce, 60 grams of Poshekhonsky cheese.

The recipe is not just easy, simpler and easier and you can't imagine. Cut the butternut into large cubes and lightly fry in a pan in butter. Then add a little water, soy sauce, close the lid and simmer over low heat until the pumpkin becomes soft. Arrange on plates, sprinkle with grated cheese and serve hot. Very tasty!

Creamy pumpkin soup with garlic, ingredients

Butternut pumpkin is more than actively used to make various soups, as well as cream soups, which are not only very tasty, but also he althy. Here we finally will tell you about one of these dishes.

For this we need: one onion, half a kilogram of pumpkin, half a small zucchini zucchini, one head of garlic baked in foil, 150 ml of 20% cream, three cups of chicken broth, 50 grams of grated hard cheese, 25 grams of cream oils, black pepper, herbs, nutmeg and s alt - to taste. You can use a green apple.

Cooking cream soup

Now we will tell you in detail how to cook in thisvariant pumpkin butternut. The recipe for creamy garlic soup is in front of you. We cut our vegetable in half, scrape out the seeds from it, grease both halves with olive oil, sprinkle with pepper and s alt.

Then place cut side up on a baking sheet. Bake for 30 minutes in the oven at a temperature of 30 degrees, then turn over and bake until cooked. Wrap the head of garlic in foil and cook at the same temperature for 15 minutes in the oven. We clean the pulp from the pumpkin with a spoon, peel the garlic from the skins. In butter, fry the onion, finely grated, add finely chopped zucchini and butternut pulp.

Simmer in hot broth, add garlic at the end. We send this mixture to a blender, where we puree it and pour it back into the pan. Pepper, s alt, add basil and nutmeg. We heat a little cream, pour it into the soup, then grated cheese there and bring to a boil. The dish is ready, remove from the stove, pour into plates and add greens. Bon appetit!