Easy Roasted Butternut Squash Recipes

ROASTED BUTTERNUT SQUASH RECIPE

Steps:

• Heat the oven to 425 degrees F.
• Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.
• Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).
• Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.
• Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.

ROASTED BUTTERNUT SQUASH

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.

EASY ROASTED BUTTERNUT SQUASH

Steps:

• preheat the oven to 450 degrees F.
• peel and cube the butternut squash (this step disappears if you can buy it already peeled and cut either in half or cubed).
• toss the squash in a bowl with 1/2 - 1 Tbsp oil (I use light olive oil or Enova), 1 tsp ground cinnamon and 1 - 2 tsp maple syrup.
• pour everything into a baking pan and roast until done - about 30 - 40 minutes. If you have the oven on lower it will, obviously, just take a little longer! When it's done it is soft and steamy and sweet. You can also mash this, if you like, adding a little margarine or butter to taste. Once you try this, you can decide if you want to use another teaspoons of maple syrup. If you don't have syrup, brown sugar (or lite brown sugar) would work too. I have not tried the new Spenda Brown sugar yet.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
• Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve.

SIMPLE ROASTED BUTTERNUT SQUASH

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.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.