ROASTED BUTTERNUT SQUASH COMBO
Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.
Provided by Betty Crocker Kitchens
Categories Side Dish
Number Of Ingredients 7
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients until squash and bell pepper are coated. Spread in pan.
- Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 3 g, TransFat 0 g
BUTTERNUT SQUASH WITH HOMINY, CORN AND BELL PEPPERS
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add red and green bell peppers; sauté until tender, about 5 minutes. Add squash; stir to blend. Cover; cook until squash is almost tender, stirring occasionally, about 10 minutes. Stir in hominy and corn. Cover; cook until corn is tender, stirring frequently, about 5 minutes. Season with salt and pepper. Mix in cilantro and remaining 1 tablespoon butter. Transfer to bowl; serve.
SWEET SAUSAGE, BUTTERNUT SQUASH & BELL PEPPER PACKETS
I got this recipe from one of those grocery store cookbooks (Betty Crocker) I think. If you are a butternut squash fan...this one is for you!
Provided by Shae2138
Yield 4 serving(s)
Number Of Ingredients 8
- Prepare grill for about medium heat.
- In large bowl mix up sausage pieces, squash pieces,peppers and onions.
- Combine syrup, orange juice, salt and pepper and mix well.
- Divide sausage, squash,peppers and green onion onto four large pieces of heavy duty aluminum foil (big enough square to make a foil"packet" out of) Equally pour syrup mixture over each sausage packet.
- Fold up packets with a tight seal, leaving a little room for heat expansion.
- Put packets on grill over medium heat for approximately 35-40 minutes, or until squash is tender.
- If your seal is tight enough, using oven mitts, rotate the packets a few times throughout cooking to"coat" the ingredients inside with the syrup mixture.
- If you can't, you can baste everything when you open them.
- To check sqaush for tenderness, I will just cut a small opening in the foil big enough to poke a fork in and test a squash cube.
- BE CAREFUL of the steam!
Nutrition Facts : Calories 633.9, Fat 36.4, SaturatedFat 12.9, Cholesterol 77.4, Sodium 1867.1, Carbohydrate 51.6, Fiber 6, Sugar 19.8, Protein 28.4
BUTTERNUT SQUASH AND RED PEPPER CASSEROLE
- Preheat oven to 400°F.
- With a sharp knife cut squash crosswise into 2-inch-thick slices. Working with 1 slice at a time, cut side down, cut away peel and seeds and cut squash into 1-inch cubes (about 9 cups).
- In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper, and salt to taste. Transfer mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and sprinkle evenly with Parmesan.
- Bake casserole in middle of oven until squash is tender and top is golden, about 1 hour.
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