ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
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
A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings, plus leftovers
Number Of Ingredients 4
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.
ROASTED BUTTERNUT SQUASH BRUSCHETTA
Yield 30 appetizers
Number Of Ingredients 0
Steps:
- 1. Prepare bread: Preheat oven to 400 degrees F. Place bread slices on baking sheet. Brush the bread slices with olive oil and sprinkle with salt and pepper. Bake for 3 to 5 minutes, just until the edges begin to turn golden brown and the bread becomes slightly crisp. Remove from the oven and set aside. Keep the oven pre-heated. 2. Prepare topping: In a medium bowl, toss the butternut squash with 1 tablespoon olive oil. Spray a baking sheet with nonstick spray and spread the squash on the baking sheet. Sprinkle with salt and pepper. Bake for 10 minutes, stir and then bake for an additional 10 minutes, or until the squash becomes tender. Remove from the oven and let cool while you prepare the rest. 3. In a small sauté pan over medium heat, add 1/2 tablespoon olive oil, garlic, sage and pine nuts. Saute until the garlic and sage are sizzling and aromatic, and the pine nuts begin to brown. Remove from heat. Scoop the cooled squash into a medium bowl. Add the pine nut mixture and toss gently. 4. Assemble the bruschetta: Scoop a couple of tablespoons of the squash mixture onto each toasted bread slice. Sprinkle cheese on top. Serve immediately.
SIMPLE ROASTED BUTTERNUT SQUASH
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
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
ROASTED GRAPE AND BUTTERNUT SQUASH BRUSCHETTA
Rob Beasley, the chef at the Chaumette Vineyard and Winery in Ste. Genevieve, Mo., created these bruschetta to show off the flavors of fall. He uses the coeur de clos cheese made a short drive away at Baetje Farms. It's a Camembert-style cheese from goat and sheep milk. It works well in this recipe, but a fresh chévre is perfect, too.
Provided by Kim Severson
Categories snack, breads, finger foods, appetizer, side dish
Time 40m
Yield 12 Pieces
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Remove grapes from stems, rinse under cold water, drain and pat dry. On one sheet pan, toss grapes with grapeseed or other oil, 1 teaspoon salt and 1/2 teaspoon pepper and roast for 15 minutes. On another sheet pan, toss butternut squash with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the allspice, cinnamon, smoked paprika and thyme and roast for 10 minutes, or until just tender. Let cool to room temperature.
- Meanwhile, heat the port wine in a small saucepan over medium high heat until it is reduced to about 2 tablespoons of syrup. Cool to room temperature or just slightly warm. This may be done ahead and the syrup kept in the refrigerator. Bring back to room temperature or warm slightly before use.
- Roast the pecans for about 3 to 4 minutes or until they become fragrant. Cool slightly and chop.
- Slice 12 pieces from the baguette on the bias, sprinkle with remaining olive oil, salt and pepper. Grill or toast in the oven until golden brown. To assemble the bruschetta, spread each slice with about 2 tablespoons of chevre or a slice of a Camembert-style cheese and sprinkle with pecans. Then add a nice mix of squash and grapes. Using a small spoon, drizzle each piece with a thin ribbon of the port syrup.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 286 milligrams, Sugar 7 grams, TransFat 0 grams
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