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 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
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
BUTTERNUT SQUASH BAKE
This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.
Provided by Too Hot Tamale
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
- Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Nutrition Facts : Calories 379 calories, Carbohydrate 47 g, Cholesterol 21.3 mg, Fat 18.5 g, Fiber 6.9 g, Protein 11.1 g, SaturatedFat 6.8 g, Sodium 560.3 mg, Sugar 8.2 g
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
BUTTERNUT SQUASH QUICK BREAD
Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.
Provided by Chris from Kansas
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Add dry ingredients to wet and mix just until combined.
- Put in two ungreased loaf pans.
- Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.
AUTUMN SPICED BUTTERNUT SQUASH BREAD
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
Provided by BOLTONLANE
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
- Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g
BUTTERNUT SQUASH BREAD
My friend Debbie shared this recipe with me years ago. When my husband first tried her bread, he had said to me "Why can't you make squash taste like this." This has become a keeper at our house.
Provided by lisar
Categories Yeast Breads
Time 2h20m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
- Add squash, milk, eggs, butter, sugar and salt; mix well.
- Gradually add 3 ½ cups flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 1 hour.
- Punch dough down.
- Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
- Cover and let rise until doubled about 30 minutes.
- Bake at 375 for 20 minutes or until tops are golden.
- Remove from pans to cool on wire racks.
ROASTED BUTTERNUT SQUASH SOUFFLE
A great side dish to impress. Good for potlucks and holiday meals.
Provided by KeeperoftheSweets
Categories Side Dish Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lightly butter a souffle or ceramic baking dish and sprinkle 1 tablespoon white sugar over butter, tapping excess sugar out of dish. Store buttered and sugared dish in the refrigerator.
- Place butternut squash, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until very soft, 1 to 1 1/2 hours. Allow squash to cool to room temperature.
- Sift flour, baking powder, and salt together in a bowl.
- Scrape flesh from butternut squash into a in a food processor until smooth. Add flour mixture, 1/4 cup white sugar, brown sugar, vanilla extract, cinnamon, and nutmeg and process until smooth. Add egg yolks, 1 at a time, to squash mixture while continually processing.
- Beat egg whites in a bowl using an electric mixer until stiff peaks form; fold into squash mixture. Pour mixture into the chilled dish.
- Bake in the preheated oven until browned and top springs back after pressing, about 1 hour.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 32.9 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 7.9 g, Sodium 138.1 mg, Sugar 17.5 g
ROASTED BUTTERNUT SQUASH
Steps:
- Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
- Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve.
BUTTERNUT SQUASH BREAD
This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.
Provided by BakinBaby
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Place flour, soda, salt, spices and dry pudding mix in bowl.
- Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
- Combine squash mixture with flour mixture by hand. Mix until just moist.
- Stir in chopped nuts.
- Pour into greased large loaf pan.
- Bake at 350°F for 1 hour or till knife comes out clean.
Nutrition Facts : Calories 3594, Fat 215.5, SaturatedFat 31.8, Cholesterol 423, Sodium 4002.9, Carbohydrate 390.1, Fiber 12.9, Sugar 249.9, Protein 35.4
SAVORY ROASTED BUTTERNUT SQUASH
This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!
Provided by kris
Categories Side Dish Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
- Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g
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
Make and share this Roasted Butternut Squash recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Wash, halve and seed the squash.
- Bake the squash halves at about 200 degrees centigrade.
- I normally overbake them (blisters appearing) as it caramelise it a little.
- Roast for about 20- 30 mins.
- When the squash is done, put as much margarine or butter you would like and enjoy!
BUTTERNUT SQUASH BREAD
"This yeast bread is scrumptious served warm or toasted," promises Agnes Miller of Marshall, Illinois. "A friend shared the recipe years ago."
Provided by Taste of Home
Time 50m
Yield 3 loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERNUT SQUASH YEAST BREAD
I was looking for a good bread to make rolls for Thanksgiving and maybe to turn into a bread pudding. I couldn't find exactly what I wanted, so I modified my whole wheat bread recipe and this was the delicious outcome.
Provided by MsTeechur
Categories Yeast Breads
Time 8h30m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 13
Steps:
- Add buttermilk, honey, molasses and egg to the bread machine.
- In a separate container mix the butternut (or some other Winter squash, pumpkin is great too) with the cinnamon, nutmeg, and cloves. Trust me. It gives the bread a richer flavor.
- Add the butternut mixture to the rest of the wet stuff.
- Add the all flour except about one cup to the bowl and start the bread machine on the dough only setting. Let it start mixing. Watch it to make sure it all mixes inches Let it mix for about ten minutes and then turn it off.
- I use fresh milled grain, which requires an autolysing time to process. If you are using whole wheat purchased from the store, you can skip the next step.
- Remove the dough and refrigerate for 8-24 hours (you can leave it in the bowl). This will give it time for the whole grain to break down so it will be easier to digest. Trust me, it is worth it. There is NO comparison to fresh milled whole grain bread.
- When ready to make the bread, put it back into the bread maker, add the last cup of wheat and the yeast, let it run in the dough cycle.
- Remove from the pan and shape into two loaves, or into 24 rolls.
- Allow to rise for 30 minutes.
- After the second rise, bake for 30 minutes at 350.
Nutrition Facts : Calories 107.7, Fat 1.9, SaturatedFat 0.8, Cholesterol 10.5, Sodium 115, Carbohydrate 20.5, Fiber 3, Sugar 1.7, Protein 3.9
More about "roasted butternut squash bread recipes"
BUTTERNUT SQUASH BREAD - MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (168)Total Time 1 hr 15 minsCategory Quick BreadCalories 313 per serving
- In a large bowl, mix together the butternut squash puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
- Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
- Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
ROASTED BUTTERNUT SQUASH BREAD PUDDINGS | FOOD & STYLE
From foodandstyle.com
Reviews 17Estimated Reading Time 3 minsServings 6
ROASTED BUTTERNUT SQUASH - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
GLUTEN FREE BUTTERNUT SQUASH BREAD {HIDDEN VEGGIES!}
From fearlessdining.com
WHOLE ROASTED BUTTERNUT SQUASH RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH BREAD - BOSTON GIRL BAKES
From bostongirlbakes.com
10 BEST ROASTED BUTTERNUT SQUASH RECIPES | YUMMLY
From yummly.com
ROASTED BUTTERNUT SQUASH - MAMA LOVES FOOD
From mamalovesfood.com
ROASTED BUTTERNUT SQUASH - THE STAY AT HOME CHEF
From thestayathomechef.com
ROASTED BUTTERNUT SQUASH BREAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BUTTERNUT SQUASH BREAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BUTTERNUT SQUASH BREAD - MOM FOODIE
From momfoodie.com
ROASTED BUTTERNUT SQUASH BREAD PUDDING - A HINT OF ROSEMARY
From ahintofrosemary.com
HEALTHIER BUTTERNUT SQUASH BREAD | GIMME DELICIOUS
From gimmedelicious.com
RECIPE: BUTTERNUT SQUASH BREAD | BLUE DIAMOND
From bluediamond.com
HOW TO ROAST BUTTERNUT SQUASH | INTERESTING FACTS | RAMBLERSF.COM
From ramblersf.com
ROASTED BUTTERNUT SQUASH WITH PARMESAN-GARLIC BREADCRUMBS
From myrecipes.com
ROASTED BUTTERNUT SQUASH - BASIC RECIPE - JULIA'S ALBUM
From juliasalbum.com
BUTTERNUT SQUASH BREAD | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
PERFECT ROASTED BUTTERNUT SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW TO ROAST BUTTERNUT SQUASH (EASY RECIPE) - THE MEDITERRANEAN …
From themediterraneandish.com
ROASTED BUTTERNUT SQUASH (30 MINUTES!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
ROASTED BUTTERNUT SQUASH - SPEND WITH PENNIES
From spendwithpennies.com
HOMEMADE BUTTERNUT SQUASH BREAD RECIPE - CHISEL & FORK
From chiselandfork.com
HOW TO ROAST BUTTERNUT SQUASH | BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH TOAST. MOVE OVER BREAD, THERE’S A NEW TOAST IN …
From whatmomslove.com
BUTTERNUT SQUASH BREAD WITH PECAN STREUSEL - SIMPLY RECIPES
From simplyrecipes.com
RECIPES FOR BUTTERNUT SQUASH BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ROASTED BUTTERNUT SQUASH BREAD PUDDING RECIPE | SIDECHEF
From sidechef.com
BUTTERNUT SQUASH FLATBREAD - TASTY MEDITERRANEAN
From tastymediterranean.com
RECIPES FOR BUTTERNUT SQUASH BREAD
From netmcmullen.alfa145.com
You'll also love