Herb Roasted Squash Recipes

HERB-ROASTED ACORN SQUASH WITH QUESO FRESCO AND POMEGRANATE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.
• In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.
• Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.
• Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.

HERB ROASTED SQUASH

Steps:

• In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat. , Place vegetables in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once.

HERB ROASTED WINTER SQUASH

Steps:

• Preheat oven to 375°F.
• Place squash and onions in a mixing bowl and coat with olive oil and herbs.
• Spray a cookie sheet with cooking spray and spread the squash on the pan in a single layer.
• Roast in the oven for 20-25 minutes or until pieces are tender and slightly caramelized.

ROASTED SQUASH

Steps:

• Preheat oven to 375 degrees. Wash squash well. Cut in half vertically. Scrape out seeds. Cut each squash into 6 wedges.
• Place in large bowl, and pour oil over. Toss until well coated. Add salt, pepper and cumin or mace, and toss again to disperse spices. Transfer wedges to baking sheet, cut side up. Bake until tender inside and almost crusty on top, about 20 minutes. Serve hot.

ROASTED DELICATA SQUASH WITH GARDEN HERBS

Steps:

• Preheat oven to 425°F. Arrange squashes in a single layer on two rimmed baking sheets. Sprinkle with herbs; brush both sides of squashes and herbs evenly with oil. Season with salt and pepper.
• Roast until squashes are golden brown on bottom, about 15 minutes. Flip squashes and herbs; roast until tender, about 5 minutes more.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

Steps:

• Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
• Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
• Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
• Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
• Do Ahead
• Herb oil can be made 1 day ahead. Cover and chill.

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.

HERB-ROASTED SAUSAGES AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
• Transfer squash and sausages to platter. Drizzle with vinegar and serve.