Simple Baked Squash Recipes

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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



Baked Butternut Squash image

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

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

TWICE-BAKED BUTTERNUT SQUASH

This simple sheet-pan squash is a show-stopping side your family will love. It's easy and delicious -- perfect for a big holiday dinner or a weeknight meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9



Twice-Baked Butternut Squash image

Steps:

  • Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
  • Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.

Nutrition Facts : Calories 325, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 435 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 6 grams, Sugar 8 grams

1 large butternut squash (3 1/2 to 4 pounds), halved and seeded
1 1/2 pounds sweet potatoes, cut in half lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
3 ounces goat cheese, crumbled
1 scallion, sliced
1/4 cup pepitas

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



Baked Butternut Squash image

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

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

BAKED SQUASH RECIPE

Follow our step-by-step guide for this Baked Squash Recipe. With some love and an unexpected parmesan glaze, serve this Baked Squash Recipe as a perfect side with your favorite entrée.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 7



Baked Squash Recipe image

Steps:

  • Heat oven to 375ºF.
  • Cut each squash piece in half; place, cut sides up, in 13x9-inch baking dish. Add water to dish; cover.
  • Bake 40 min. or until squash is tender.
  • Mix butter, sugar and oil; spoon over squash. Top with cheese and cinnamon; bake, uncovered, 5 min.

Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 4 g

2 acorn squash (2 lb.), cut lengthwise in half, seeded
1/2 cup water
1 Tbsp. butter, melted
1 Tbsp. brown sugar
1 Tbsp. olive oil
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. ground cinnamon

BAKED ZUCCHINI PARMESAN

Provided by Katie Clark

Categories     Vegetables

Time 25m

Number Of Ingredients 5



Baked Zucchini Parmesan image

Steps:

  • Preheat oven to 400 degrees
  • Slice zucchini slices (about 1/2″ thick)
  • Place zucchini in a large bowl and drizzle with olive oil
  • Shake to coat zucchini with olive oil
  • Add parmesan cheese, salt and pepper.
  • Shake to coat.
  • Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
  • Sprinkle with an additional 2 tablespoons of parmesan cheese
  • Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.

Nutrition Facts : Calories 98 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

2 medium zucchini (or 1 large zucchini, or four small zucchini)
1/4 cup olive oil
1/4 cup grated parmesan cheese + 2 tbsp
salt
pepper

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



Shamelessly Simple Baked Butternut Squash image

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

1 butternut squash, cut into 1 inch cubes
1/4 cup olive oil

BAKED SUMMER SQUASH

This recipe can be made a day ahead and stored in your refrigerator. This recipe is adapted from a magazine. Prep and cook time does not include the time it takes to cook and mash the squash.

Provided by Lvs2Cook

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Baked Summer Squash image

Steps:

  • Slice squash.
  • Boil or steam until tender.
  • Drain, then mash the squash.
  • Preheat oven to 375º.
  • In a large bowl, combine mashed squash, half of the melted butter, onion, eggs, sugar, salt and pepper. Spoon into a 2 quart casserole.
  • Combine bread crumbs with the remaining butter and sprinkle over the squash.
  • Bake 45 minutes.

Nutrition Facts : Calories 270.4, Fat 18.2, SaturatedFat 10.5, Cholesterol 111.2, Sodium 667.8, Carbohydrate 21.9, Fiber 2.8, Sugar 6.6, Protein 6.7

3 lbs yellow squash or 3 lbs zucchini
1/2 cup butter, melted
1/2 cup chopped onion
2 eggs, lightly beaten
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh breadcrumb

EASY BUTTERNUT SQUASH BAKE

See why everyone is raving about this Easy Butternut Squash Bake. This Easy Butternut Squash Bake includes a great mix of sweet and spicy flavors.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 12 servings, about 2/3 cup each

Number Of Ingredients 6



Easy Butternut Squash Bake image

Steps:

  • Heat oven to 375ºF.
  • Cut squash in half; remove seeds. Place squash halves, cut sides down, in 15x10x1-inch pan. Add water. Bake 40 min. or until squash is tender.
  • Scoop squash flesh into medium bowl; mash well. Add cream cheese, sugar and pepper; mix well. Spoon into 3-qt. casserole sprayed with cooking spray.
  • Heat broiler. Top squash mixture with marshmallows; broil, 6 inches from heat, 1 to 2 min. or until golden brown.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 2 g

3 butternut squash (7 lb.)
1 cup water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup packed brown sugar
1/2 tsp. ground red pepper (cayenne)
3 cups JET-PUFFED Miniature Marshmallows

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