Roasted Butternut Squash How To Roast Frozen Squash Recipes

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.

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
• Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
• Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

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 the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and 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.

COOK-FROM-FROZEN SQUASH NUT ROAST

Steps:

• Heat the oven to 200C/180C fan/ gas 6 and toss the squash with 2 tbsp of the olive oil. Tip into a roasting tin and cook for 30 mins, turning halfway, until cooked through and golden at the edges. Tip into a bowl.
• Put the porcini mushrooms in a small heatproof bowl, cover with boiling water and soak for 10 mins before scooping out and finely chopping. Reserve the soaking liquid.
• Heat the remaining 2 tbsp oil in a non-stick frying pan and cook the button and porcini mushrooms and the onion for 10-15 mins until the liquid from the mushrooms has evaporated and the veg has started to caramelise. Tip in the garlic and rosemary and cook for 1 min more. Tip into the bowl with squash and add the breadcrumbs, lentils and all the nuts. Season, mix well and taste for seasoning. Add 50ml of the porcini soaking liquid - you want the mixture to be moist but not wet. Use a fork to mash the everything together - you want it to come together almost as a dough, not separate components.
• Line a 900g loaf tin with a long strip of baking parchment. Spoon half of the butternut squash mixture into the bottom of the tin, pressing to prevent any gaps. Lay the courgette slices in an even layer on top, then add a layer of roasted red peppers and finally the remaining squash mixture, pressing again. Leave to cool completely, then wrap tightly. Will keep frozen for up to three months.
• Heat the oven to 190C/170C fan/ gas 5. Unwrap and bake the nut roast from frozen for 1 hr, or until a small knife slides through easily and it is piping hot in the centre.
• For the spiced nut topping, tip all of the nuts onto a baking tray, toss with a little salt and the spices, and bake in the oven along with the roast for 8 mins until browned slightly and smelling toasty. Put the caster sugar into a small pan with 75ml water and heat until the sugar has melted. Tip the nuts into a bowl and toss with the sugar syrup, then return to the baking tray and bake for 10 mins more until sticky. Turn the roast out onto a platter or board and top with the spiced nuts and the parsley.

ROASTED, MASHED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut the squash in half lengthwise through the stem. (Don't bother scooping out the seeds.) Rub the squash halves all over with olive oil and place each piece on a baking sheet, cut-side down. Roast for 25 minutes, then flip the squash and continue cooking until tender all over, another 10 to 30 minutes-you should be able to pierce the neck of the squash with a paring knife and meet very little resistance. Allow to cool, then scoop out the seeds and discard them. Use a spoon to scoop all of the flesh into a bowl and discard the skins. Coarsely mash the squash with a spoon or fork and season with salt. Packed in an airtight container, it will keep in the refrigerator for 3 to 4 days.