Simple Delicious Butternut Squash Recipes

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.

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.

Steps:

• Preheat oven to 350°F.
• Deseed and wash squash. Keep the peel on.
• Greese 9" X 13" pan with 1 tbs of the canola oil.
• Place squash half face down in pan and carefully add water up to 1 1/2"s from the bottom of the pan.
• Put in preheated oven for 50 minutes or until tender.
• Take squash out of oven and empty any remaining water.
• Flip squash carefully and sprinkle dark brown sugar, and cinnamon over top if using.
• Drizzle with remaining canola oil.
• Place in oven until sugar is melted approximately 7 minutes.
• Remove from oven and let cool if you have time this way you can peel the squash for easier eating.
• What I do is make rice and then warm it all up in the same greased pan with the peeled squash on top of the rice which I slice into two pieces for DH and I.
• (We eat from the same serving platter adding yogurt to our individual portions.).

Steps:

• With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1" cubes. You should have about 5 cups.
• Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
• Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).