Roast Butternut Squash Per Sonia Stevenson Recipes

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.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

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.

STUFFED BABY SQUASH WITH GINGER VINAIGRETTE (PER SONIA STEVENSON

Steps:

• Pre-heat oven to 400°F.
• To make the squash --.
• Cut the tops off the squash and set aside.
• Scoop out the seeds and pith.
• Season the cavity and let drain upside down.
• Stuff the cavity with the roasted vegetables (can be made ahead of time) -- see steps 9-21 below.
• Top with the lids and brush or spray with a little olive oil.
• Return to the oven for 30-40 minutes, or until cooked through.
• To make the stuffing (can be done ahead of time) --.
• Halve and seed the bell peppers, then cut into 1/4 inch cubes.
• Put the peppers, onions, mushrooms, and tomatoes in a roasting pan.
• Season with salt and pepper.
• Drizzle with olive oil.
• Roast for 30 min to dry and char them.
• Turn them so they cook evenly.
• When ready to use, drizzle with vinaigrette (see steps 17-21 below) and stuff into squash shells.
• To make the vinaigrette (can be done ahead of time) --.
• Mix the vinegar, olive oil, garlic, giner, and salt in a bowl.
• Pour over the vegetables.
• Roast in the preheated oven for 10 minutes.
• Stuff into squash shells.

ROAST BUTTERNUT SQUASH SOUP

Steps:

• heat oven to 240C / 475°F.
• Cut squash in half and scoop out seeds, keeping skin on cut into chunks. place on a baking tray and drizzle with 1 tbsp olive oil. Scatter with thyme and season if desired. Roast for 45 mins or until soft.
• Heat the rest of the oil and and add carrots, onion and celery. Cook gently until soft but not brown.
• Add stock and bring to boil, simmer for 20 minutes.
• Take out the squash and remove the flesh, add this to the pan. Simmer for a further 5 minutes
• Blitz the soup with a blender or processor until smooth. Return to pan and add cream.
• Reheat to desired temp and serve.