Garlic Pepper Roasted Squash Recipes

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.

GARLIC PEPPER ROASTED SQUASH

Steps:

• Move your oven rack to the upper ⅓ of the oven. Preheat the oven to 450 degrees and line a large baking sheet with parchment paper.
• Finely grate parmesan cheese.
• Rinse squash, cut off stems and ends, then cut into rounds approximately ½ inch thick. Place the squash in a large bowl.
• Drizzle the squash with olive oil and mix it around with your hands, making sure all of the squash are coated well with oil. Then sprinkle approximately 1 Tbsp of the seasoning, salt to taste and about ¼ cup of the parmesan cheese onto the squash and mix again to coat evenly.
• Lay the squash out in a single layer on the baking sheet leaving as much space between the pieces as possible. Sprinkle with remaining cheese and additional Garlic Pepper Seasoning if you wish.
• Roast in the oven for approximately 13-15 minutes, until the tops are lightly browned. Remove from the oven and enjoy!

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS

Steps:

• In a small bowl, stir the chile and lime juice into the sour cream until combined well.
• Preheat the oven to 400°F. In a shallow baking pan, arrange the squash, onion, and garlic in a single layer and drizzle with the oil, tossing to coat. Roast in the middle of the oven 15 minutes, or until the garlic is tender, and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from onion and garlic.
• In a food processor purée the squash, onion, and garlic with salt and pepper to taste until smooth.
• Spread about one-fourth of the squash purée on each of 4 tortillas and sprinkle each with about one-fourth bell pepper and about one-fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of the quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook the quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board as they finish cooking.
• Cut each quesadilla into 6 to 8 wedges and serve warm with the chipotle dip.
• The DIP may be made 2 days ahead and chilled, covered.
• The SQUASH PURÉE may be made 2 days ahead and chilled, covered.

GARLIC-GINGER ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
• Bake in the preheated oven until soft, about 1 hour.
• Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.

GARLIC-HERB PATTYPAN SQUASH

Steps:

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

GARLIC ROASTED BUTTERNUT SQUASH

Steps:

• Peel and discard seeds of the squash.
• Clean out peppers
• Cube vegetables in small dice and place in large bowl.
• Peel and mince garlic and add to squash.
• Add the oil, rosemary, cheese, salt and pepper.
• Mix all together well and place in a greased baking dish.
• Bake uncovered at 350°F for 1 hour.

ROASTED SQUASH WITH SHALLOTS, GARLIC, AND RED PEPPER

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Quarter the squash, scooping out seeds.
• Peel shallots and garlic cloves, leaving whole.
• Cut red pepper into strips or chunks.
• Place shallots, garlic cloves, and red pepper into a baking dish and drizzle with olive oil, reserving some for the squash.
• Toss to coat with oil, and season with salt and pepper.
• Use remaining olive oil to coat the flesh of the squash, and place, flesh-side-down, on top of the vegetables.
• Place dish in oven and roast for 35 minutes, or until squash is tender.
• Remove squash and roast remaining vegetables for 15-20 minutes.
• Serve quarters of squash with shallot sauce overtop.