Baked Squash Sticks Recipes

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 SQUASH STICKS

Steps:

• Preheat the oven to 450 degrees.
• Spray a cookie sheet with non-stick spray.
• Cut the vegetables in half lengthwise and then cut each section in half crosswise.
• Cut the quaters into long strips 1/4 inch thick.
• Mix all of the dry ingredients in a large bowl.
• Add the vegetables to the bowl and mix until coated with the seasonings.
• Drizzle olive oil over vegetables and mix until the vegetables are coated with oil.
• Place the vegetables in a single layer on the cookie sheet.
• Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes, until vegetables are tender.

BAKED SQUASH GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
• Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

BAKED SQUASH RINGS

Steps:

• Preheat oven to 400 degrees F.
• Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.
• Sprinkle with salt and pepper and brush with a thin coat of olive oil.
• Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.

BAKED PARMESAN ZUCCHINI STICKS

Steps:

• Heat oven to 450ºF.
• Cut zucchini crosswise in half, then cut each piece into 1/4-inch-thick matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl.
• Add zucchini, in batches, to egg; toss until evenly coated. Use tongs to add 1/4 of the zucchini to coating mix in shaker bag; close bag, then shake to evenly coat zucchini. Spread onto rimmed baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
• Bake 12 to 13 min. or until golden brown, turning after 7 min. Serve with dressing.

VEGAN OVEN-FRIED ZUCCHINI STICKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
• Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
• Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
• Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
• Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
• Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

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.

NAT'S OVEN BAKED ZUCCHINI STICKS

Steps:

• Preheat oven to 450 F.
• Spray large baking sheet with oil cooking spray.
• Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
• Toss zucchini in a bowl with the olive oil.
• Mix dry ingredients in a plastic bag.
• Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
• Bake 20 minutes.
• Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
• Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.

BAKED SHELLS WITH WINTER SQUASH

Steps:

• Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
• Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
• Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
• Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

BAKED SPAGHETTI SQUASH

Steps:

• Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
• Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.