Herbed Butternut Squash Recipes

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HERBED BUTTERNUT SQUASH

This is just one of many ways I prepare butternut squash for my two girls. It's a winter staple in our house. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Herbed Butternut Squash image

Steps:

  • Peel and cut squash crosswise into 1/2-in.-thick slices; remove and discard seeds. In a large bowl, toss squash with remaining ingredients. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.

Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

SQUASH RAVIOLI WITH HERBED BUTTER SAUCE

I found this recipe in family fun magazine. I haven't made it yet but it sounded wonderful! I think I would add a little garlic and maybe others seasonings to the sauce ...

Provided by Stormys mommy

Categories     One Dish Meal

Time 2h30m

Yield 30 ravioli, 5 serving(s)

Number Of Ingredients 9



Squash Ravioli With Herbed Butter Sauce image

Steps:

  • Make the filling. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast it until tender when peirced with a fork, about 30 minutes. Allow the squash to cool for about 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato-like consistancy. Note: the squash can be prepared a day in advance and refrigerated in an airtight container.
  • Make the pasta. On a clean work surface. mound the flour and make a well in the center. In a small bowl use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
  • Halve the dough, then form each peice into a 1/2inch thick disk. Cover the disks with plastc wrap and set them aside to rest at room tempature for 30 minutes.
  • lightly flour your work surface and half each dough disk. Roll out one of your dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch- diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. arrange them in pairs. Each half disk should yield 7 pairs of dough rounds.
  • Further thin the dough rounds by pinching them between your thumb and forefinger. each round should increase in diameter by about 1/4 inch.
  • Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a half inch perimeter around one of the dough rounds. Spoon a 1/2 tablespoon of squash filling into the center, then press the other round ontop of it along the moistened edges. Use the tines of a fork to seal the edges.
  • Bring two large pots of water to boil (using two pots allows all the pasta to cook at once). Meanwhile , make the sauce. Melt the butter in a sauce pan over medium-high heat. Add the sage and continue to cook the sauce until it's light brown and has a nutty aroma, about 4 minuts. Remove the sauce from the heat.
  • Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 more minutes ( take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to paper towels to drain.
  • To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more parmesan, if you like.

Nutrition Facts : Calories 458.4, Fat 24.8, SaturatedFat 14.5, Cholesterol 169.7, Sodium 595, Carbohydrate 45.5, Fiber 2.5, Sugar 1.6, Protein 13.6

2 cups butternut squash, rind removed, cut into 1-inch cubes
1 tablespoon milk
1/2 cup freshly grated parmesan cheese, plus more for sprinkling
1/8 teaspoon freshly grated nutmeg
2 cups flour
1/2 teaspoon salt
3 large eggs
8 tablespoons butter
12 -16 fresh sage leaves, thinly sliced

HERBED CHICKEN AND SQUASH

Provided by Georgia Downard

Categories     Chicken     Herb     Roast     Quick & Easy     Dinner     Squash     Fall     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 13



Herbed Chicken and Squash image

Steps:

  • Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.

4 bone-in, skinless chicken breasts (about 2 1/2 pounds)
2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound peeled, seeded and cubed butternut squash
2 teaspoons canola or olive oil, divided
3/4 pound cipollini or sweet onions, halved if large
3 teaspoons balsamic vinegar, divided
Vegetable oil cooking spray
2 tablespoons apricot preserves
2 teaspoons Dijon mustard
2 teaspoons chopped ginger
1 clove garlic, chopped

HERB-ROASTED SAUSAGES AND BUTTERNUT SQUASH

Categories     Herb     Roast     Sausage     Butternut Squash     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Herb-Roasted Sausages and Butternut Squash image

Steps:

  • Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
  • Transfer squash and sausages to platter. Drizzle with vinegar and serve.

6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
8 garlic cloves
3 tablespoons flavored olive oil (such as roasted pepper or herb) or regular olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 tablespoons balsamic vinegar

HERB-ROASTED BUTTERNUT SQUASH AND SAUSAGES

Make and share this Herb-Roasted Butternut Squash and Sausages recipe from Food.com.

Provided by Geema

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8



Herb-Roasted Butternut Squash and Sausages image

Steps:

  • Preheat oven to 450°F.
  • Combine squash and next 6 ingredients in large roasting pan.
  • Toss to coat.
  • Sprinkle with salt and pepper.
  • Roast until squash is tender and sausage heated thoroughly, stirring once, about 30 minutes.
  • Drizzle with vinegar and serve.

Nutrition Facts : Calories 446.1, Fat 26.7, SaturatedFat 7, Cholesterol 136.2, Sodium 1184.8, Carbohydrate 37.3, Fiber 4.7, Sugar 7.7, Protein 18.1

6 cups butternut squash, peeled & cut into 3/4 inch cubes
1 lb fully cooked chicken sausage (such as chicken and apple cut into 1 1/2 inch pieces)
8 garlic cloves
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 1/2 tablespoons balsamic vinegar

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



Baked Butternut Squash image

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

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

ROASTED HERBED SQUASH WITH GOAT CHEESE

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10



Roasted Herbed Squash with Goat Cheese image

Steps:

  • Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

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