ROASTED BUTTERNUT SQUASH
A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings, plus leftovers
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
BAKED BUTTERNUT SQUASH
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
BAKED BUTTERNUT SQUASH
Make and share this Baked Butternut Squash recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease/spray a 2-qt baking dish.
- Place squash cubes into a buttered 2-quart baking dish; sprinkle with salt and pepper, cardomom, (optional aniseed), and brown sugar. Drizzle the melted butter and lemon juice over the top; toss to coat well.
- Bake, uncovered, at 350* oven for about 30-40 minutes or until squash is to desired tenderness.
CRISPY BAKED BUTTERNUT SQUASH
So much flavor concentrates in the skin of vegetables - I'm always delighted when I find a recipe that includes it. Note that some butternut can be very hard, so take care when slicing them. Baked squash is delicious as an appetizer with wild mushrooms or as a side dish with duck, pork and game.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F (190 degrees C).
- Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
- Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.
- Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
- Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
BAKE-TASTIC BUTTERNUT SQUASH FRIES
Provided by Food Network
Time 1h5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
- Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
- Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
- Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
- Serve with ketchup for dipping, if using. Enjoy!
ROASTED BUTTERNUT SQUASH
Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
- Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.
SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
ROASTED BUTTERNUT SQUASH FOR BABY
After about a month of eating solids, I wanted to start introducing more flavors to my son. Butternut squash is a great first food, and here it is roasted with a little olive oil and thyme for a tasty puree that any baby will love! Store any leftovers in the fridge for up to 3 days.
Provided by Diana Moutsopoulos
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place butternut squash halves in a roasting pan, cut-sides up. Rub the flesh with olive oil, then sprinkle with thyme.
- Roast in the preheated oven until very soft and lightly browned, 40 to 45 minutes. Remove from oven and let cool slightly.
- Scoop out the squash flesh and mash in a bowl.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 14.6 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 5 mg, Sugar 2.8 g
BAKED BUTTERNUT SQUASH AND CRANBERRIES
Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.
Provided by hipbonez
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
- combine with cranberries.
- spread in a baking dish.
- preheat oven to 350 degrees.
- place in oven for 1 hour.
- pour cranberry juice over squash and put back in oven for 15-20 minutes.
- serve warm or cold.
Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3
OVEN-ROASTED EGGPLANT AND BUTTERNUT SQUASH CURRY
Adapted from Vij's restaurant in Vancouver, I have reduced the amount of oil and halved the recipe. This was a wonderful comforting dish.
Provided by mell_2
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F.
- Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
- While the eggplant and butternut squah are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and saute until brown, 8 to 10 minutes.
- Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
- Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
- Using a pairing knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
- Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
- Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
- Serve as main dish with Chappatis or as a side dish.
Nutrition Facts : Calories 230.9, Fat 8.1, SaturatedFat 0.7, Sodium 1473.9, Carbohydrate 41.4, Fiber 10.5, Sugar 11, Protein 4.9
OVEN ROASTED BUTTERNUT SQUASH WITH MARSALA
Make and share this Oven Roasted Butternut Squash With Marsala recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°. Spread the oil in a large metal baking dish.
- Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat.
- Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat.
- Add the Marsala and cook until reduced to a glaze, about 15 minutes.
- Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving.
Nutrition Facts : Calories 165.1, Fat 5.3, SaturatedFat 0.8, Sodium 10.4, Carbohydrate 25.1, Fiber 4.1, Sugar 5.8, Protein 2.2
OVEN ROASTED BUTTERNUT SQUASH
Easy to make and yummy! The sugar from the squash will start to caramelize and form a nice crunchy layer.
Provided by erin7581
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel and dice (1/2 inch pieces work well) butternut squash. With practice this will get faster.
- Spray a cookie sheet with non-stick spray.
- Spread out squash in single layer on sheet.
- Sprinkle dill weed over squash.
- Drizzle with olive oil.
- Bake for 30-45 minutes or until squash is tender(again depending on size of pieces and amount of squash).
Nutrition Facts : Calories 155.1, Fat 0.4, SaturatedFat 0.1, Sodium 15.2, Carbohydrate 40.2, Fiber 6.9, Sugar 7.5, Protein 3.5
PARMESAN-ROASTED BUTTERNUT SQUASH
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Provided by Maggie Ruggiero
Categories Gourmet Thanksgiving Fall Dinner Side Vegetarian Parmesan Butternut Squash Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Milk/Cream
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F with rack in middle.
- Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
- Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
- Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.
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