Brown Sugar Butternut Squash Or Sweet Potato Recipes

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ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR



Roasted Butternut Squash with Brown Sugar image

This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

Provided by M.Perry

Categories     Side Dish     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 7

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
  • Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g

TWICE-BAKED BUTTERNUT SQUASH



Twice-Baked Butternut Squash image

This simple sheet-pan squash is a show-stopping side your family will love. It's easy and delicious -- perfect for a big holiday dinner or a weeknight meal.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

1 large butternut squash (3 1/2 to 4 pounds), halved and seeded
1 1/2 pounds sweet potatoes, cut in half lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
3 ounces goat cheese, crumbled
1 scallion, sliced
1/4 cup pepitas

Steps:

  • Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
  • Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.

Nutrition Facts : Calories 325, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 435 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 6 grams, Sugar 8 grams

CARAMELIZED BUTTERNUT SQUASH



Caramelized Butternut Squash image

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

SWEET POTATO BUTTERNUT SQUASH PIE



Sweet Potato Butternut Squash Pie image

This pie has a custard-like filling. I love the unique taste. I usually don't measure anything, so I say play with the spices until it tastes right!

Provided by Lynnea Cabhewin

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h10m

Yield 8

Number Of Ingredients 9

3 cups mashed sweet potatoes
2 cups cooked butternut squash
4 eggs
½ cup condensed milk
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
1 unbaked 9-inch pie crust
1 (10 ounce) package mini marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mash together the sweet potatoes and squash in a bowl. Fold the eggs, milk, cinnamon, nutmeg, and allspice into the potato mixture. Pour the mixture into the pie crust.
  • Bake the pie in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Bake until a knife inserted into the center of the pie comes out clean, about 30 minutes more.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 64.6 g, Cholesterol 99.5 mg, Fat 11.8 g, Fiber 3.2 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 249.6 mg, Sugar 33.9 g

SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH



Scalloped Sweet Potatoes and Butternut Squash image

I made this up to go with some grilled salmon and boy, it sure turned out a lot better than I expected! A nice twist on the old scalloped potatoes.

Provided by Shandalulu

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

2 sweet potatoes, quartered lengthwise
1 butternut squash, quartered and seeded
2 tablespoons olive oil, or as needed
3 tablespoons butter
½ yellow onion, chopped
2 tablespoons all-purpose flour
2 cups milk
1 ½ teaspoons minced fresh sage, or more to taste
1 pinch garlic salt, or to taste
ground black pepper to taste
¼ cup grated Asiago cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
  • Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
  • Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
  • Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
  • Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 35.4 g, Cholesterol 25.8 mg, Fat 13.4 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 6.1 g, Sodium 215 mg, Sugar 9.8 g

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH



Brown Sugar Baked Sweet Potatoes and Acorn Squash image

Provided by Andrea Albin

Categories     Side     Bake     Christmas     Thanksgiving     Vegetarian     Dinner     Squash     Sweet Potato/Yam     Fall     Healthy     Christmas Eve     Butter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
3 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1 teaspoon grated nutmeg

Steps:

  • Preheat oven to 375°F with racks in upper and lower thirds.
  • Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
  • Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

PRESSURE-COOKER BUTTERNUT RICE PUDDING



Pressure-Cooker Butternut Rice Pudding image

This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
1/2 cup chopped walnuts
2 tablespoons plus 3/4 cup packed brown sugar, divided
1 medium butternut squash, halved and seeds removed
2-1/4 cups water, divided
1/3 cup dried cranberries
1-1/4 cups uncooked jasmine rice, rinsed
4 cups whole milk
1/4 cup cornstarch
1 medium apple, finely chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whipped cream, optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

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