Sauteed Pumpkin Squash Or Sweet Potatoes Recipes

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MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8



Maple-Glazed Butternut Squash and Sweet Potatoes image

Steps:

  • Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
  • In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
  • Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
  • Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

SAUTEED PUMPKIN, SQUASH, OR SWEET POTATOES

I got this recipe from Cornell Cooperative Extension. I haven't tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8



Sauteed Pumpkin, Squash, or Sweet Potatoes image

Steps:

  • Heat olive oil in a skillet, add onion and saute 5 minutes.
  • Add pumpkin, cover and cook 10 minutes, stirring occasionally.
  • Stir in lemon juice, brown sugar, thyme, salt, and pepper.
  • Cover and continue to cook for 5 minutes. Uncover and cook 5 minutes more, stirring occasionally.
  • Serve immediately.

Nutrition Facts : Calories 125.5, Fat 4.8, SaturatedFat 0.8, Sodium 101.7, Carbohydrate 21.6, Fiber 1.5, Sugar 8.4, Protein 2.5

3 lbs pie pumpkin, peeled and thinly sliced (may use winter squash or sweet potatoes)
2 tablespoons olive oil
1 medium onion, peeled and thinly sliced
2 tablespoons lemon juice
2 tablespoons light brown sugar
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

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