Bakedbutternutsquashandparmesancheesegratin Recipes

Steps:

• Butter 2-quart baking dish and set aside.
• Position rack in center of oven and preheat to 350 degrees.
• Slice squash using firm pressure. If slicing by hand, slice into about 1/4 inch pieces.
• Melt butter in large skillet over medium heat.
• Add shallot and saute until softened, about 5 minutes.
• Stir in squash; add salt, nutmeg and pepper to taste and continue cooking 3 minutes.
• Transfer to prepared dish.
• Squash can be prepared ahead to this point. Cover and refrigerate.
• Bake, covered, 45 minutes.
• Add parsley to squash and toss lightly.
• Taste and adjust seasoning, if necessary, and serve.

Steps:

• Preheat oven to 325°.
• Peel the squash, cut it in half and seed it.
• Turn the cut sides down, and slice into 3/8 inch slices, lengthwise (like a cantaloupe).
• Arrange with the sides down on an oven tray, or baking dish lined with parchment paper.
• Mix the butter, bacon, rosemary and maple syrup together with a fork in a bowl until well blended.
• Room temperature butter makes this a lot easier.
• Salt and pepper to taste.
• Dollop the butter mixture over the squash, it doesn't have to cover all pieces, it will melt.
• Put it into the oven, uncovered and bake for about 40 minutes or until squash is cooked, and a bit caramelized on top.
• At about 20 minutes, turn the squash over and spoon the melted butter all over.

Steps:

• Heat oven to 425ºF.
• Toss squash with 2 tsp. oil on rimmed baking sheet; spread evenly onto bottom of baking sheet. Bake 20 min.
• Add onions, pepper and remaining oil; mix lightly. Spread to form even layer on bottom of pan. Bake 20 min. or until vegetables are tender.
• Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.

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.

Steps:

• Pre-heat oven to 400 degrees.
• Cut yellow squash in half lengthwise.
• With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
• In a pan sauté onion and garlic over medium heat with a dash of olive oil.
• Add the squash that was removed from the boats and season with kosher salt and pepper.
• Cook until almost soft (around 7 minutes).
• When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
• Scoop stuffing mixture into boats and fill evenly.
• Sprinkle the top of the stuffed boats with extra parmesan cheese.
• Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Steps:

• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Add dry ingredients to wet and mix just until combined.
• Put in two ungreased loaf pans.
• Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.