SPICE ROASTED BUTTERNUT SQUASH
Make and share this Spice Roasted Butternut Squash recipe from Food.com.
Provided by GoldsmithLissa
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°.
- In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper.
- Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.
Nutrition Facts : Calories 128, Fat 4.9, SaturatedFat 0.7, Sodium 8.7, Carbohydrate 22.6, Fiber 4, Sugar 4.2, Protein 2
SPICE-ROASTED BUTTERNUT SQUASH WITH SMOKED SWEET PAPRIKA
An easy side dish that can also be served at room temperature as part of a salad. I love the combination of smoked sweet paprika and sweet butternut squash.
Provided by Whats Cooking
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Cut ends off butternut squash, peel, and slice lengthwise.
- Remove seeds and chop into 1 inch cubes.
- In a medium bowl, combine spices, oil and vinegar into a paste.
- Add squash and toss until coated.
- Arrange the squash cubes in one layer in a roasting pan.
- Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.
Nutrition Facts : Calories 168.5, Fat 7, SaturatedFat 1, Sodium 10.6, Carbohydrate 28, Fiber 4.9, Sugar 5.3, Protein 2.5
SPICE ROASTED BUTTERNUT SQUASH
Butternut squash is a delicious nutty tasting vegetable. Roasting brings out it natural sweetness, which is nicely balanced with the spices. This dish is great with grilled fish or meat, or wonderful on its own with a spoonful of yogurt.
Provided by Lene8655
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees centigrade.
- Peel the butternut squash, then halve it lengthways and scoop out and discard the seeds.
- Cube the flesh.
- Put the olive oil in a roasting tin and place in the oven.
- Place the cumin, chili, coriander and salt in a pestle and mortar and crush together lightly.
- Throw the spices into the hot oil, then add the butternut squash, tossing to coat the pieces in the spiced oil.
- Roast for 30-35 minutes, turning from time to time until tender and golden brown.
SPICY BUTTERNUT SQUASH SOUP
A spicy and warming soup, great for when its cold outside!
Provided by antonellafood
Time 1h20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
- Add all the remaining ingredients apart from the stock.
- Saute the vegetables for 2 minutes until they are fully coated in the spices.
- Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
- Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
- Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!
SPICY ROASTED BUTTERNUT SQUASH NOODLES
These spicy roasted butternut noodles would be a nice addition to your table this holiday season. They are equally good without the red pepper flakes if you are sensitive to heat.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
- Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
- Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
- Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 21.4 g, Cholesterol 0.4 mg, Fat 1.3 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 191.1 mg, Sugar 4 g
SOUP ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS
Derek Clayton, the corporate chef at Michael Symon's Lola in Cleveland, brings out the squash's inherent sweetness with maple syrup.
Provided by Timothy H.
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour.
- 2. In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside.
- 3. In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside.
- 4. When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth OR Use a immersible blender which is much easier in the cooker, without the chance of spilling. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seeds.
Nutrition Facts : Calories 223.8, Fat 2.9, SaturatedFat 1, Cholesterol 6.5, Sodium 270.6, Carbohydrate 46.6, Fiber 6, Sugar 20.6, Protein 6.7
SPICED BUTTERNUT SQUASH SOUP
My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.
Provided by LuvMyFamily
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g
SPICY BUTTERNUT SQUASH
This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."
Provided by mersaydees
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
- Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
- If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.
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