Caramelized Butternut Squash Recipes

Steps:

• In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.
• Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.
• Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.

Steps:

• Preheat the oven to 400°F.
• Cut off the ends of each butternut squash and discard.
• Peel the squash and cut in half lengthwise.
• Using a spoon, remove the seeds.
• Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
• Add the melted butter, brown sugar, salt and pepper.
• With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
• Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
• Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
• Adjust seasonings if needed.
• Serve hot.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water.
• Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly.
• Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary.
• Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes.
• Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces.
• Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

Steps:

• Preheat the oven to 350 degrees.
• Line a shallow baking dish or rimmed cookie sheet with aluminum foil.
• Using a vegetable peeler, peel the squash, remove the seeds, and cut into 1-2" chunks.
• Toss the squash with the olive oil and season with salt and pepper.
• Place in the oven and bake for 30 minutes, then shake the pan so all of the pieces will cook evenly, and bake for another 20 minutes.
• Stir in the Grand Marnier, and bake for another 15-25 minutes until the squash is browning on the bottom and looking caramelized and bubbling.
• Remove from the oven and serve.

Steps:

• Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
• Fit dough into an 11-inch tart pan with a removable fluted rim.
• Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice.
• Bake shell in middle of oven until edge is pale golden, about 20 minutes.
• Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
• Leave oven on.
• Cool shell in pan on a rack.
• Halve squash and scoop out seeds.
• Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh.
• In a food processor purée squash.
• Add whole egg, egg yolk, and cream and blend well.
• Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
• Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
• Sprinkle bread crumb mixture evenly over filling.
• Bake tart in middle of oven 40 minutes, or until filling is set.
• Cool tart in pan on rack 10 minutes and carefully remove rim.

Steps:

• Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.
• Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.
• Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

Steps:

• Preheat the oven to 450°F.
• Peel squash, cut in half lengthwise and remove the seeds. Cut the squash into 1" to 1 1/2" cubes (large and uniform is best), and place in a bowl. Drizzle olive oil over the chunks and toss them around with your hands to evenly distribute the oil.
• Mix brown sugar, (if using) salt and pepper together and sprinkle it over the squash pieces. Toss around again to evenly distribute the seasoning. Spray a baking sheet with cooking spray and spread squash in a single layer.
• Roast for 40-45 minutes, until the squash is tender and the glaze begins to caramelize, turning a few times to ensure even browning. Serve.