BALSAMIC HERB SHEET PAN ROASTED VEGETABLES
Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.
Provided by Monique of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Paleo Friendly Side Dish Vegan Vegetarian
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
- Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
- Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g
YELLOW SQUASH CASSEROLE
This creamy yellow squash casserole is an easy side dish for any holiday occasion. It has a buttery cracker topping that's so divine!
Categories comfort food side dish
Time 1h20m
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
- Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
- In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.
- Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.
BALSAMIC GLAZED BUTTERNUT SQUASH
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl combine all ingredients and mix to coat the squash.
- Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.
EASY BAKED YELLOW SQUASH
I'm always on the lookout for interesting recipes for my catering business, and for myself, family, and friends. I've got some Summer squash in the garden, and this is a perfect recipe to put together for one... or for a crowd. The ingredients are simple, and the taste amazing... I just love the nice crunch the panko...
Provided by Andy Anderson !
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients.
- 3. Wash, and cut the squash into 1/4-inch (.6 cm) rounds.
- 4. Chef's Tip: If the skins on the squash are a bit thick, you might peel them first.
- 5. Toss the squash rounds with the olive oil, and allow them to sit for 10 minutes.
- 6. In a separate bowl, add the Parmesan cheese, panko breadcrumbs, paprika and salt and pepper (to taste), and thoroughly combine.
- 7. Place a rack in the lower position, and preheat the oven to 355f (180c).
- 8. Add the squash to a small ovenproof baking dish.
- 9. Add the breadcrumb/Parmesan mix to the top.
- 10. Cover with foil.
- 11. Place in the preheated oven for 20 minutes.
- 12. Remove the foil and continue to bake until the top of the squash begins to brown, about an additional 5 - 7 minutes.
- 13. PLATE/PRESENT
- 14. Serve with your favorite protein, or just relish on their own. Enjoy
- 15. Keep the faith, and keep cooking.
- 16. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
ROASTED YELLOW SQUASH
Roasted yellow squash is the perfect way to serve it! This easy method bakes summer squash with Parmesan and Italian herbs.
Provided by Sonja Overhiser
Categories Side dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees Fahrenheit.
- Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.
- Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
- Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.
Nutrition Facts : Calories 62 calories, Sodium 0.2 mg, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 0.2 g, Fiber 0.1 g, Protein 0.2 g, Cholesterol 0 mg
ROASTED YELLOW SQUASH
This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep!
Provided by Blair Lonergan
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
- Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
- Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is golden brown. Garnish with fresh herbs, if desired. Serve immediately.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 65 kcal, Carbohydrate 4 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 60 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
SUMMER SQUASH BAKE
From Broken Arrow, Oklahoma, Gail Smrtic shares this colorful casserole that makes the most of fresh summer squash. A handful of chopped pecans adds a nutty crunch to the creamy side dish.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place squash and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain well. Stir in the green pepper, onion, pecans, mayonnaise, 1/3 cup of cheese, sugar, salt and pepper. , Transfer to a lightly greased shallow 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 269 calories, Fat 26g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 374mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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