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
HASSELBACK BUTTERNUT SQUASH
Provided by Michael Symon : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F. Line a sheet tray with parchment.
- Cut the squash in half lengthwise and scoop the seeds. Peel the squash then place it on the prepared baking sheet. Drizzle with olive oil and rub the olive oil over the squash to evenly coat. Season with salt and pepper then place cut side up on the tray. Bake for 15 minutes, then flip and continue to cook until the squash begins to soften and get some color, about 5 minutes.
- In the meantime, make the glaze. In a saucepan over medium heat, melt the butter. Brown the butter by allowing it to cook for an additional 2 minutes while swirling the pan occasionally. Add the herbs and briefly toast, about 30 seconds, then pour in the syrup, vinegar and chili flakes. Bring to a strong simmer and cook until reduced and thick enough to coat a spoon, about 2 minutes. Set aside.
- Remove the squash from the oven and allow to cool slightly. When cool enough to handle, remove to a cutting board with the flat side down. Slice the squash, taking care not to slice all the way through. Place into a baking dish and pour half of the glaze over the squash, tucking the herbs between the slices.
- Bake for 10 minutes then pull out of the oven and baste with the pan juices. Brush more of the glaze on then continue to bake for an additional 10 minutes, until the squash is cooked through. Brush on any remaining glaze, sprinkle with crunchy salt and serve.
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
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.
BAKED BUTTERNUT SQUASH
Make and share this Baked Butternut Squash recipe from Food.com.
Provided by ll.ross
Categories Low Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Set oven to 400 degrees.
- Cut the butternut squash in half from top to bottom, leaving the skin on. Deseed the squash.
- Using a 9x13 baking dish, place both halfs of the squash into the pan.
- Spread 2 tablespoons of the butter on half of squash.
- Spread 1/4 cup of brown sugar on each half of squash. Placing a little extra in the bowl of the squash.
- Put 1/2 inch of water in baking dish.
- Place in oven for 45 minutes.
Nutrition Facts : Calories 334, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 20.6, Carbohydrate 60.1, Fiber 5.7, Sugar 32.9, Protein 3
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