SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
ROASTED BUTTERNUT SQUASH
A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings, plus leftovers
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
ROASTED BUTTERNUT SQUASH SOUP INFUSED WITH CHOCOLATE
Butternut squash roasted with chocolate, chili peppers, and other goodness pureed down to a soup. Even my squash-hating sweetie enjoyed it. Garnish with chocolate chips, chocolate shavings, sourdough crostini, a drizzle of maple syrup, or even a bit of light cream.
Provided by HisAnomaly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Rub each half of squash with 1 1/2 tablespoons olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half. Place chocolate, garlic, chile, and maple syrup into the cavities of each half.
- Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.
- Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.
- Scoop flesh out of 1 butternut squash half, along with cavity contents, into a blender. Add onion and 2 cups chicken stock; puree until smooth. Pour into stock pot. Scoop flesh out of remaining butternut squash half, along with cavity contents, into blender. Add remaining chicken stock; puree until smooth. Pour into stock pot.
- Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 55.6 g, Cholesterol 1.5 mg, Fat 19.2 g, Fiber 7.8 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 801.6 mg, Sugar 21.2 g
COCOA ROASTED BUTTERNUT SQUASH
Make and share this Cocoa Roasted Butternut Squash recipe from Food.com.
Provided by BB2011
Categories Vegetable
Time 1h
Yield 10 , 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- In a small bowl, combine the cocoa powder, salt, cayenne, cinnamon, and sugar.
- Arrange the squash chunks on two large baking sheets. Drizzle the oil over the squash and toss to coat evenly.
- Sprinkle the cocoa mixture over the squash and toss to coat.
- Roast for 45 to 55 minutes, or until tender. Transfer to a serving dish and sprinkle with the toasted almonds.
Nutrition Facts : Calories 259.9, Fat 10.2, SaturatedFat 1, Sodium 712, Carbohydrate 44.6, Fiber 8.8, Sugar 9.1, Protein 5.7
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