Roasted Butternut Squash And Red Onions Recipes

ROASTED BUTTERNUT SQUASH AND RED ONIONS

Steps:

• Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
• Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
• Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
• Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
• If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
• To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
• When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
• To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

ROASTED RED ONION AND SQUASH PASTA

Steps:

• Preheat oven to 450 degrees. On a rimmedbaking sheet, toss onions, squash, and sagewith oil. Season with salt and pepper.Arrange in a single layer and roast untiltender, about 25 minutes, rotating sheetand tossing vegetables halfway through.
• Meanwhile, in a large pot of boilingsalted water, cook pasta according topackage instructions. Reserve 1/2 cup pastawater; drain pasta and return to pot.Add vegetables and cheese and tossto combine, adding enough pasta waterto create a thin sauce that coats pasta.

ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
• Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
• Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
• Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

BUTTERNUT SQUASH WITH ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA

Steps:

• Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
• Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
• Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
• Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

ROASTED SQUASH & RED ONION PASTA

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Peel and deseed the squash, then cut it into mouthful-sized chunks and tip into a roasting tin. Peel the onions, leaving the root intact. Then cut each, through the root, into eight wedges and put them in the tin.
• Add the garlic to the tin with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss everything together with your hands until all the ingredients are glistening. Roast for 30-35 minutes, until everything has browned nicely.
• Meanwhile, cook the pasta in a large pan of salted water following the timings given on the packet. Drain the pasta, reserving about 4 tbsp of the cooking water. Remove the tin from the oven and add the cooking water and crème fraîche, stirring everything together lightly. Tip in the pasta and toss well. Serve with a sprinkling of freshly grated parmesan.

ROASTED SQUASH & RED ONION WITH PISTACHIOS

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the spiralized butternut squash and onion together with the oil, sumac, some sea salt and black pepper in a roasting tray. Spread out then roast for 25 mins until the vegetables are completely tender and beginning to caramelize.
• Divide between plates and top with the pomegranate seeds and toasted pistachios.

ROASTED BUTTERNUT SQUASH AND RED ONIONS

Steps:

• Preheat oven to 425°F.
• Combine sugar, cumin, coriander, nutmeg, cayenne and salt in a small bowl.
• Divide squash, onions and thyme between 2 sheet pans. Toss each sheet's veggies with half the olive oil and half the spice mix. Smooth to a single layer.
• Roast, turning once until golden brown and tender (about 25 - 30 minutes).

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
• Fit dough into an 11-inch tart pan with a removable fluted rim.
• Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice.
• Bake shell in middle of oven until edge is pale golden, about 20 minutes.
• Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
• Leave oven on.
• Cool shell in pan on a rack.
• Halve squash and scoop out seeds.
• Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh.
• In a food processor purée squash.
• Add whole egg, egg yolk, and cream and blend well.
• Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
• Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
• Sprinkle bread crumb mixture evenly over filling.
• Bake tart in middle of oven 40 minutes, or until filling is set.
• Cool tart in pan on rack 10 minutes and carefully remove rim.

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE

Steps:

• Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.