Baked Butternut Squash With Orange Recipes

ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
• Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.

BUTTERNUT SQUASH WITH ORANGE-BUTTER GLAZE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place squash, cut sides up, in baking dish.
• Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer or until glazed and tender.

ORANGE BAKED ACORN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish, and bake 40 minutes in the preheated oven.
• In a bowl, whisk together the thawed orange juice, butter, brown sugar, nutmeg, and cinnamon.
• Turn squash halves cut side up in the baking dish, and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.

BAKED BUTTERNUT SQUASH

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.

BAKED BUTTERNUT SQUASH

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.

BAKED BUTTERNUT SQUASH WITH ORANGE

Steps:

• Preheat oven to 200 C/400 F/Gas 6 Mix the parsley, orange zest and garlic in the orange juice. Cut the squash into 2 cm slices and brush with the olive oil.
• Place the squash in an ovenproof dish and season.
• Spoon the orange mix over the squash and cover with foil.
• Bake for 40-45 minutes until the squash is slightly soft. Serve with crusty bread rolls.

ROASTED SQUASH WITH BROWN BUTTER AND CINNAMON

Steps:

• Preheat oven to 400 degrees F.
• Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
• In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
• Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve.

BUTTERNUT SQUASH PUREE WITH ORANGE AND GINGER

Steps:

• Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
• Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.

OVEN CARAMELIZED BUTTERNUT SQUASH WITH A TASTE OF ORANGE

Steps:

• Preheat the oven to 350 degrees.
• Line a shallow baking dish or rimmed cookie sheet with aluminum foil.
• Using a vegetable peeler, peel the squash, remove the seeds, and cut into 1-2" chunks.
• Toss the squash with the olive oil and season with salt and pepper.
• Place in the oven and bake for 30 minutes, then shake the pan so all of the pieces will cook evenly, and bake for another 20 minutes.
• Stir in the Grand Marnier, and bake for another 15-25 minutes until the squash is browning on the bottom and looking caramelized and bubbling.
• Remove from the oven and serve.

HONEY ORANGE BUTTERNUT SQUASH

Steps:

• In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft, and remove it from the steamer. In a skillet melt the butter with the honey, the zest, and the orange juice, stirring, add the squash and salt and pepper to taste, and cook the mixture over moderately low heat, stirring gently, for 1 to 2 minutes, or until the squash is coated well with the orange mixture.

BAKED SQUASH WITH ORANGE, GARLIC AND PARSLEY

Steps:

• Preheat oven to 400°F. Finely chop parsley, orange peel and garlic together. Arrange squash in 13 x 9 x 2-inch glass baking dish. Drizzle oil over squash. Sprinkle with parsley mixture, salt and pepper. Cover with foil. Bake squash until tender, about 45 minutes.