ROASTED BUTTERNUT SQUASH AND GARLIC DIP
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
- When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.
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
ROAST GARLIC & BUTTERNUT SQUASH RISOTTO
Roasting butternut squash with garlic, rosemary and warming spices adds such depth to this hearty risotto. Perfect dinner party food, with salad on the side
Provided by Amrita Lal & Kym McAdam
Categories Dinner
Time 1h20m
Number Of Ingredients 16
Steps:
- Heat the oven to 220C/200C fan / gas 9 with a baking tray inside to heat up. Carefully drizzle 1 tbsp olive oil over the hot tray, then add the squash. Sprinkle with the cumin, coriander, cayenne and some seasoning, then add the garlic and rosemary, toss to coat, and roast for 40 mins, turning halfway through, until the squash is tender and golden. Set aside.
- Meanwhile, heat 1 tbsp of the butter and the remaining oil in a large frying pan over a medium heat and fry the onion for 10 mins, or until soft and translucent.
- Add the rice to the pan with the onions and toast for 2-3 mins, stirring until the rice is slightly browned and coated in the butter. Add the hot stock to the pan, a ladle at a time, stirring until all the liquid has been absorbed before adding more. Splash in the wine and continue to cook for 20-25 mins until the rice is almost cooked through but still retains some bite. You may or may not use all the stock, but if you need more liquid, add a splash of water. The risotto should be creamy, and not too thick or sticky.
- Squeeze the roasted garlic from its skins and stir into the roasted squash. Discard the rosemary sprigs. Gently fold the squash into the risotto, scraping any roasting oils into the pan. Stir in the remaining 1 tbsp butter, then scatter with the cheese and toasted pine nuts. Drizzle with balsamic vinegar, if using, then season with cracked black pepper and serve with a green salad, garlic bread or both, if you like.
Nutrition Facts : Calories 582 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
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ROASTED BUTTERNUT SQUASH {WITH GARLIC AND HERBS}
From cookingclassy.com
5/5 (7)Total Time 55 minsCategory Side DishCalories 151 per serving
- Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
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4/5 (5)Calories 35 per servingServings 4
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- To peel the butternut squash, remove the top and bottom of the squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit and make it easier to peel and cut.
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