Roasted Squash Toss Recipes

Steps:

• Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
• Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
• Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

Steps:

• Preheat oven to 375 degrees. Wash squash well. Cut in half vertically. Scrape out seeds. Cut each squash into 6 wedges.
• Place in large bowl, and pour oil over. Toss until well coated. Add salt, pepper and cumin or mace, and toss again to disperse spices. Transfer wedges to baking sheet, cut side up. Bake until tender inside and almost crusty on top, about 20 minutes. Serve hot.

Steps:

• heat oven to 400°F Line a rimmed baking sheet with parchment paper.
• In a small bowl, whisk together cinnamon, nutmeg, smoked paprika, and maple syrup.
• In a large bowl, place squash, then drizzle maple syrup mixture over it. Use a large spoon to toss squash to coat evenly. Add prosciutto and toss to distribute. Transfer sqush to prepared baking sheet.
• Bake for 45-50 minutes or until squash is lightly browned at the edges. Seasdon with salt and pepper.

Steps:

• Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.
• As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.
• Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.

Steps:

• Heat oven to 500 degrees. Place a shallow baking pan large enough for the squash, without crowding, in oven for 30 minutes.
• Place squash in a bowl; add oil and savory; season with salt and pepper. Toss well.
• Remove pan from oven; quickly arrange squash in a single layer. Roast, flipping halfway through roasting, until golden brown on both sides, 15 to 20 minutes. Serve garnished with savory sprigs.