ROASTED BUTTERNUT SQUASH BREAD
Butternut squash is so versatile, I use it to make a sweet and savory bread that's fabulous for breakfast, snacking or even dessert. -Sarah Meuser, New Milford, Connecticut
Provided by Taste of Home
Time 1h35m
Yield 1 loaf (16 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 25-30 minutes or until tender. Reduce oven setting to 325°., Transfer squash to a bowl; mash coarsely. In a large bowl, beat butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in mashed squash and vanilla. In another bowl, whisk flour, baking soda, cinnamon and salt; add to butter mixture alternately with yogurt, beating well after each addition., Transfer to a greased 9x5-in. loaf pan; sprinkle with sea salt. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing the loaf to a wire rack to cool.
Nutrition Facts : Calories 179 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 281mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED BUTTERNUT SQUASH BREAD SALAD
This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
Provided by Colu Henry
Categories salads and dressings, vegetables, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Line a large sheet pan with parchment paper or foil. In a large bowl, toss the squash with 2 tablespoons olive oil. Season well with salt, black pepper and red-pepper flakes (if using) and toss again. Spread the squash in an even layer on the sheet pan and roast until it begins to brown in spots, 10 to 15 minutes.
- While the squash roasts, in the same bowl (no need to wipe it out), toss the bread with the remaining olive oil and season with salt and pepper. After the squash has roasted for 10 to 15 minutes, remove from the oven and turn the squash pieces over. Add the bread to the sheet pan. Roast 10 to 15 minutes more, turning the bread halfway through, until the croutons are golden and crisp and the squash is tender.
- While the squash and croutons roast, whisk together the tahini, lime juice, honey and 2 tablespoons water. Season to taste with salt.
- Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until they're golden brown and fragrant, about 2 minutes. Set aside off heat.
- To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
- Meanwhile, melt the butter in a small skillet or saucepan over low heat. Skim off as much of the foam as you can. Put the squash in a bowl and pour in the melted butter. Sprinkle with salt and pepper and toss to combine.
- Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, 25 to 30 minutes. Crank up the heat to 400 degrees F and roast until the squash is sizzling and golden brown around the edges, another 15 minutes or so. Set aside to cool for 5 minutes, then add the Parmesan and toss together. Toss in the pine nuts.
- Mix the olive oil with the balsamic in a bowl and sprinkle in a little salt and pepper. Put the salad greens in a serving bowl and toss with half the dressing. Add the squash mixture and lightly toss it in. Serve the extra dressing on the side. Top with additional Parmesan if desired.
ROASTED BUTTERNUT SQUASH PANZANELLA
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
ROASTED BRUSSELS SPROUT & BUTTERNUT SQUASH SALAD
A hearty salad featuring favorite vegetables and flavors of the fall. But it's good anytime! Source: EatingWell https://www.eatingwell.com/recipe/275595/roasted-brussels-sprout-butternut-squash-salad/
Provided by Artemis Platts
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Step 1.
- Preheat oven to 425 degrees F. Combine squash, shallots and 1 1/2 teaspoons oil on a large rimmed baking sheet; toss to coat well. Roast until almost tender and starting to brown, about 20 minutes.
- Step 2.
- Meanwhile, combine Brussels sprouts, 1 1/2 teaspoons oil and 1/4 teaspoon salt in a bowl; toss to coat well.
- Step 3.
- Remove the baking sheet from the oven; add the Brussels sprouts to the squash mixture and spread the vegetables in an even layer. Continue roasting until all the vegetables are tender and browned, about 20 minutes.
- Step 4.
- Meanwhile, whisk vinegar, tahini, maple syrup, rosemary, pepper and the remaining 1 1/2 teaspoons oil and 1/4 teaspoon salt in a small bowl.
- Step 5.
- Transfer the roasted vegetables to a large bowl. Add cranberries and the dressing; toss to coat. If desired, sprinkle with nuts. Serve immediately, or let stand at room temperature for up to 4 hours. (The salad may be refrigerated in an airtight container for up to 2 days. Let stand at room temperature for 30 minutes before serving.).
Nutrition Facts : Calories 203, Fat 7.4, SaturatedFat 1.1, Sodium 330.1, Carbohydrate 33.8, Fiber 8.3, Sugar 7.3, Protein 6.4
ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS
Roasted Butternut squash is sauteed with onions, then tossed with crumbled bacon, toasted pecans, raisins, and chopped romaine lettuce and drizzled with maple syrup "dressing" to make a tasty, warm salad.
Provided by Marcia
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
- Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
- Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.9 g, Cholesterol 7.9 mg, Fat 10 g, Fiber 6.4 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 179.7 mg, Sugar 15.8 g
ROASTED BUTTERNUT SQUASH AND SPINACH SALAD
I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.
Provided by smellyvegetarian
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- .Preheat oven to 425°F
- Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
- Arrange in single layer on prepared baking sheet.
- Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
- Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
- Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.
More about "roasted butternut squash bread salad recipes"
ROASTED BUTTERNUT SQUASH BREAD SALAD | FLOCKTOWN FARM
From flocktownfarm.com
Estimated Reading Time 2 mins
ROASTED BUTTERNUT SQUASH SALAD - LOVING IT VEGAN
From lovingitvegan.com
ROASTED BUTTERNUT SQUASH SALAD - GASTRONOTHERAPY
From gastronotherapy.com
ROASTED BUTTERNUT SQUASH SALAD - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
ROASTED BUTTERNUT SQUASH SALAD - COOKING FOR KEEPS
From cookingforkeeps.com
ROASTED BUTTERNUT SQUASH SALAD - DANA MONSEES NUTRITION
From realfoodwithdana.com
EASY ROASTED BUTTERNUT SQUASH SALAD (2022) FULL GUIDE
From kathysvegankitchen.com
ROASTED BUTTERNUT SQUASH SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
THE 40 BEST BUTTERNUT SQUASH RECIPES TO TRY THIS FALL - PUREWOW
From celta.dedyn.io
BEST ROASTED BUTTERNUT SQUASH SALAD RECIPES | FOOD …
From foodnetwork.ca
ROASTED BUTTERNUT SQUASH SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BUTTERNUT SQUASH SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED SQUASH SALAD WITH WHITE BEANS, BREAD CRUMBS AND …
From celta.dedyn.io
ROASTED BUTTERNUT SQUASH BREAD SALAD RECIPE - NYT COOKING
From linkingin.co
ROASTED BUTTERNUT SQUASH SALAD RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ROASTED BUTTERNUT SQUASH SALAD - FREE YOUR FORK
From freeyourfork.com
ROASTED BUTTERNUT SQUASH SALAD | BETTER HOMES & GARDENS
From bhg.com
ROASTED BUTTERNUT SQUASH SALAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
INA GARTEN’S ROASTED BUTTERNUT SQUASH SALAD IS EASY ... - SHEKNOWS
From sheknows.com
ROASTED BUTTERNUT SQUASH SALAD - CHEERFUL COOK
From cheerfulcook.com
ROASTED BUTTERNUT SQUASH SALAD - EATING BIRD FOOD
From eatingbirdfood.com
ROASTED BUTTERNUT SQUASH SALAD - THE COOK'S COOK
From thecookscook.com
BIAGGI’S RISTORANTE ITALIANO BUTTERNUT SQUASH AND APPLE SOUP …
From secretcopycatrestaurantrecipes.com
ROASTED BUTTERNUT SQUASH PANZANELLA SALAD - HIP FOODIE MOM
From hipfoodiemom.com
20 EASY BUTTERNUT SQUASH RECIPES - AHEAD OF THYME
From fchampions.dedyn.io
BUTTERNUT SQUASH PANZANELLA SALAD - THERESCIPES.INFO
From therecipes.info
ROASTED TOMATO & BUTTERNUT SQUASH SALAD - FOOD HEAVEN MADE …
From foodheavenmadeeasy.com
ROASTED BUTTERNUT SQUASH SALAD - LEMON TREE DWELLING
From lemontreedwelling.com
ROASTED BUTTERNUT SQUASH SALAD - A LOVE LETTER TO FOOD
From alovelettertofood.com
ROASTED BUTTERNUT SQUASH SALAD RECIPE | EATINGWELL
From eatingwell.com
ROASTED BUTTERNUT SQUASH PANZANELLA - GREATIST.COM
From greatist.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED BUTTERNUT SQUASH BREAD SALAD - ALL INFORMATION ABOUT …
From therecipes.info
ROASTED BUTTERNUT SQUASH HARVEST SALAD - REAL FOOD WHOLE LIFE
From realfoodwholelife.com
MEDITERRANEAN ROASTED BUTTERNUT SQUASH SALAD - HUNGRY HEALTHY …
From hungryhealthyhappy.com
ROASTED BUTTERNUT SQUASH SALAD (HEARTY - GATHERING DREAMS
From gatheringdreams.com
ROASTED BUTTERNUT SQUASH SALAD WITH KALE - OAT&SESAME
From oatandsesame.com
BUTTERNUT SQUASH PIE RECIPES EASY - THERESCIPES.INFO
From therecipes.info
ROASTED BUTTERNUT SQUASH SALAD - HEALTHY WITH NEDI
From healthywithnedi.com
HOW TO MAKE ROASTED BUTTERNUT SQUASH - HEALTHY DELICIOUS
From healthy-delicious.com
You'll also love