Garlicky Roasted Butternut Squash Recipes

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GARLICKY BAKED BUTTERNUT SQUASH



Garlicky Baked Butternut Squash image

The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. -Anita Bukowski

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 large butternut squash (3-1/2 pounds), peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

Steps:

  • In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. , Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender.

Nutrition Facts :

GARLIC ROASTED BUTTERNUT SQUASH



Garlic Roasted Butternut Squash image

Make and share this Garlic Roasted Butternut Squash recipe from Food.com.

Provided by Lori Mama

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 large butternut squash
1 -2 red pepper
2 garlic cloves
1 teaspoon dried rosemary
1 cup fresh parmesan cheese (grated)
2 tablespoons oil
salt and pepper

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.

Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9

GARLICKY ROASTED BUTTERNUT SQUASH



Garlicky Roasted Butternut Squash image

Make and share this Garlicky Roasted Butternut Squash recipe from Food.com.

Provided by elisechristiane

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 1/2 lbs butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated parmesan cheese

Steps:

  • In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  • Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
  • Top with parmesan.

ROAST GARLIC & BUTTERNUT SQUASH RISOTTO



Roast garlic & butternut squash risotto image

Roasting butternut squash with garlic, rosemary and warming spices adds such depth to this hearty risotto. Perfect dinner party food, with salad on the side

Provided by Amrita Lal & Kym McAdam

Categories     Dinner

Time 1h20m

Number Of Ingredients 16

1½ tbsp olive oil
225g butternut squash, peeled, deseeded and cut into 2cm cubes (about ½ medium squash)
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
2 garlic cloves, unpeeled
2 large rosemary sprigs
2 tbsp butter
1 large onion, finely chopped
220g arborio rice
1 litre hot vegetable stock
180ml white wine
90g finely grated parmesan or vegetarian alternative
50g toasted pine nuts
balsamic vinegar, for drizzling (optional)
green salad and garlic bread, to serve (optional)

Steps:

  • Heat the oven to 220C/200C fan / gas 9 with a baking tray inside to heat up. Carefully drizzle 1 tbsp olive oil over the hot tray, then add the squash. Sprinkle with the cumin, coriander, cayenne and some seasoning, then add the garlic and rosemary, toss to coat, and roast for 40 mins, turning halfway through, until the squash is tender and golden. Set aside.
  • Meanwhile, heat 1 tbsp of the butter and the remaining oil in a large frying pan over a medium heat and fry the onion for 10 mins, or until soft and translucent.
  • Add the rice to the pan with the onions and toast for 2-3 mins, stirring until the rice is slightly browned and coated in the butter. Add the hot stock to the pan, a ladle at a time, stirring until all the liquid has been absorbed before adding more. Splash in the wine and continue to cook for 20-25 mins until the rice is almost cooked through but still retains some bite. You may or may not use all the stock, but if you need more liquid, add a splash of water. The risotto should be creamy, and not too thick or sticky.
  • Squeeze the roasted garlic from its skins and stir into the roasted squash. Discard the rosemary sprigs. Gently fold the squash into the risotto, scraping any roasting oils into the pan. Stir in the remaining 1 tbsp butter, then scatter with the cheese and toasted pine nuts. Drizzle with balsamic vinegar, if using, then season with cracked black pepper and serve with a green salad, garlic bread or both, if you like.

Nutrition Facts : Calories 582 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium

SIMPLE ROASTED BUTTERNUT SQUASH



Simple Roasted Butternut Squash image

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

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

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

BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC



Butternut Squash Soup with Roasted Garlic image

When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 5

1 large butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of Roasted Garlic
1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
  • When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
  • Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.

ROASTED GARLIC MASHED BUTTERNUT SQUASH



Roasted Garlic Mashed Butternut Squash image

Try this Roasted Garlic Mashed Butternut Squash recipe. Infused with cheese, garlic & butter, mashed butternut squash might turn into your new go-to side.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 5

3 small butternut squash (4-1/2 lb.), unpeeled
1 head garlic
1/2 tsp. olive oil
1/4 cup butter, cut up
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 375ºF.
  • Pierce squash with sharp knife at 1-inch intervals; place in 13x9-inch baking dish. Add 1/2 cup water; cover with foil.
  • Cut thin slice off top of garlic head, exposing tops of all cloves; place on 8-inch-square sheet of foil. Drizzle with oil; wrap in foil.
  • Bake squash and garlic 40 min. Remove garlic from oven. Continue baking squash 20 min. or until tender. Cool squash slightly.
  • Squeeze garlic cloves into small bowl; mash until smooth. Cut squash lengthwise in half; remove and discard seeds. Use spoon to scrape squash pulp into medium bowl. Add garlic and butter; beat with mixer until blended. Spoon into 1-1/2-qt. microwaveable dish.
  • Microwave on HIGH 7 min. or until squash mixture is heated through, stirring after 4 min. Top with cheese; microwave, covered, 3 min. or until melted.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 4 g, Protein 4 g

ROASTED BUTTERNUT SQUASH AND GARLIC DIP



Roasted Butternut Squash and Garlic Dip image

Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 8

1 butternut squash, halved and seeds scooped
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 large head garlic, halved crosswise
Juice of 1/2 lemon
2 tablespoons tahini
1 teaspoon turmeric
Cayenne pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
  • When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN



Garlic-Feta Roasted Butternut Squash with Chicken image

This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.

Provided by Khaos WolfKat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 pounds cubed butternut squash
2 large skinless, boneless chicken breasts, thinly sliced
1 large sweet red onion, or to taste, finely chopped
1 cup Mediterranean-style (with basil, Kalamata olive, and sun-dried tomato) crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 cloves garlic, or to taste, minced
1 pinch ground multi-colored peppercorns, or to taste
1 pinch sea salt, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
  • Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 32.2 g, Cholesterol 99.3 mg, Fat 16.4 g, Fiber 5.3 g, Protein 34.4 g, SaturatedFat 7 g, Sodium 583.3 mg, Sugar 8.1 g

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