Oven Roasted Squash With Ricotta And Pomegranate Seeds Recipes

EASY OVEN-ROASTED DELICATA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine sliced delicata squash and olive oil in a large bowl and mix well to cover squash with oil. Season with salt. Spread out in 1 layer on a baking sheet.
• Bake in the preheated oven until squash is soft and lightly browned, turning after 10 minutes, about 25 minutes total. Remove baking sheet from oven, season with salt, maple syrup, and curry powder and bake an additional 3 minutes.

ROASTED WINTER SQUASH SEEDS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
• Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

OVEN-ROASTED ACORN SQUASH WITH POMEGRANATE AND PARSLEY RECIPE BY TASTY

Steps:

• Preheat oven to 425°F. Lightly spray two rimmed baking trays with cooking oil.
• Cut squash crosswise into 1-inch (2.5 cm) slices.
• Use a round cookie cutter or a small can or jar to remove seeds from the middle of each slice. Place slices on prepared trays.
• In a small bowl in the microwave, melt together butter and brown sugar. Using half the butter mixture, brush tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
• Transfer trays to oven and roast 30 minutes or until golden brown and tender, turning once halfway through, and brushing other side with the remaining butter and brown sugar mixture
• Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
• Enjoy!

ROASTED SQUASH SEEDS

Steps:

• Preheat oven to 300 degrees. Toss together all ingredients and spread mixture in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring every 15 minutes, until seeds are crisp and pulp is caramelized, 50 to 60 minutes. Let cool completely before serving. Squash seeds can be made up to 1 week ahead and stored at room temperature.

ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
• Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
• Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.