SHAMELESSLY SIMPLE BAKED BUTTERNUT SQUASH
I came up with this on a week night when I just wasn't up to making anything fancy. Luckily, it worked out wonderfully. Most supermarkets sell butternut squash pre-cubed which makes this even easier.
Provided by MadCatKim
Categories Vegetable
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Arrange squash cubes in a single layer in a casserole.
- Drizzle evenly with olive oil.
- Bake for 45 minutes to 1 hour when edges of squash are nicely browned.
Nutrition Facts : Calories 329.4, Fat 18.4, SaturatedFat 2.6, Sodium 15.5, Carbohydrate 44.2, Fiber 7.6, Sugar 8.3, Protein 3.8
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
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
BAKED BUTTERNUT SQUASH
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
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.
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.
BAKED BUTTERNUT SQUASH WITH CHEESE AND HEAVY CREAM
This recipe is baked butternut squash, baked in the oven, with heavy cream and cheese on the top. The butternut squash is naturally sweet and has one beautiful flavor which goes very well with the heavy cream and cheese.
Provided by Eating C.
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :) I highly recommend getting the peeler. It will make your life easier when you peel it.
- Second, cut the squash in slices. The slices should be 1 cm thick or how you like it.
- Third, remove all the seeds from every slice.
- Cut the squash slices in small square pieces.
- Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker.
- When the squash is not so hard anymore, remove the water from it.
- In a glass baking bowl, put a little bit of heavy cream on the bottom.
- Put the half of the squash squares pieces in a baking bowl.
- Cover the top with half of the heavy cream and half of the cheese.
- Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese.
- Put the salt, garlic and pepper (optional).
Nutrition Facts : Calories 127.7, Fat 0.3, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 33.2, Fiber 5.7, Sugar 6.2, Protein 2.8
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