ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND
This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.
Provided by aronsinvest
Categories Vegetable
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Toss the butternut squash with the olive oil and season with salt and pepper.
- 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
- 3. Meanwhile, heat the oil and melt the butter in a pan.
- 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
- 5. Add the garlic and saute for a few minutes and set aside.
- 6. Melt the butter in a pan and let it brown.
- 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
- 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.
Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9
ROASTED SQUASH AND GORGONZOLA PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Add the squash, shallots, 2 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes, if using, to a rimmed baking sheet. Toss well to combine and coat in the oil. Roast until the squash is beginning to brown and is cooked through, about 20 minutes. Remove from oven and turn the oven up to 550 degrees F. Position one rack in the top third of the oven and place the second rack in the middle of the oven so it is out of the way.
- Dust a separate rimmed baking sheet lightly with semolina flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12-inch round using your fingertips. Brush or drizzle the dough with the remaining tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt. Tear the mozzarella over the bottom of the crust. Sprinkle the squash mixture over the cheese. Crumble or tear the gorgonzola over the pizza and sprinkle with the walnuts. Place the baking sheet on the very bottom of the oven for 5 minutes. Rotate the pizza to the top rack and bake 10 more minutes. Remove to a cutting board and drizzle with the honey, if using. Slice into wedges and serve warm.
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CARAMELIZED BUTTERNUT SQUASH
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
Provided by Pianolady
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
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!
ROASTED BUTTERNUT SQUASH AND RED ONIONS
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
- Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
- Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
- Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
- If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
- To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
- When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
- To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
Categories Cheese Vegetable Bake Thanksgiving Vegetarian Lunch Butternut Squash Fall Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- 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.
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- Toss cubed butternut squash with 1 Tbsp olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast for about 20-30 minutes, until tender and nicely browned. Toss squash after about 10 minutes of cooking time.
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