Roasted Butternut Squash Whole Foods Recipes

HOW TO COOK: ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F.
• Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.
• If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife. Cut into 1-inch cubes.
• Transfer to a large rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer.
• Roast for 25 to 30 minutes or until squash is tender, turning once halfway through with a metal spatula.
• Remove from oven and use immediately or cool for later use.

ROASTED BUTTERNUT SQUASH WITH SAGE AND CRANBERRIES

Steps:

• Preheat the oven to 375°F.
• Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange on a parchment-lined baking sheet. Bake for about 10 minutes.
• Meanwhile, peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Use a spatula to move the butternut squash to one half of the baking sheet. Spread the onions on the second half and bake until the squash and onions are well caramelized, about 20 minutes. When squash and onions are done, toss with sage and cranberries. Serve immediately.

WHOLE ROASTED BUTTERNUT SQUASH

Steps:

• Place a whole butternut squash on a baking sheet.
• Roast at 400 degrees for 2 hours (keep the oven on afterwards).
• Once roasted, slice into sections and remove the seeds.
• Mash the squash in the peel.
• Top with lemon zest, drizzle with honey and hot sauce, and sprinkle with salt
• Roast for 15 more minutes.
• Top with lemon juice, goat cheese, crispy chickpeas, salt, everything seasoning, and cilantro.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 425°F.
• Combine squash, onion, thyme and oil.
• Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once.
• Place roasted vegetables in a soup pot and add broth, wine and cardamom.
• Bring to a boil, reduce heat and simmer 10 minutes.
• Working in small batches, puree the soup in a blender or processor and place in a clean pot.
• Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.

WHIPPED ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
• Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.

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.

ROAST GARLIC & BUTTERNUT SQUASH RISOTTO

Steps:

• Heat the oven to 220C/200C fan / gas 9 with a baking tray inside to heat up. Carefully drizzle 1 tbsp olive oil over the hot tray, then add the squash. Sprinkle with the cumin, coriander, cayenne and some seasoning, then add the garlic and rosemary, toss to coat, and roast for 40 mins, turning halfway through, until the squash is tender and golden. Set aside.
• Meanwhile, heat 1 tbsp of the butter and the remaining oil in a large frying pan over a medium heat and fry the onion for 10 mins, or until soft and translucent.
• Add the rice to the pan with the onions and toast for 2-3 mins, stirring until the rice is slightly browned and coated in the butter. Add the hot stock to the pan, a ladle at a time, stirring until all the liquid has been absorbed before adding more. Splash in the wine and continue to cook for 20-25 mins until the rice is almost cooked through but still retains some bite. You may or may not use all the stock, but if you need more liquid, add a splash of water. The risotto should be creamy, and not too thick or sticky.
• Squeeze the roasted garlic from its skins and stir into the roasted squash. Discard the rosemary sprigs. Gently fold the squash into the risotto, scraping any roasting oils into the pan. Stir in the remaining 1 tbsp butter, then scatter with the cheese and toasted pine nuts. Drizzle with balsamic vinegar, if using, then season with cracked black pepper and serve with a green salad, garlic bread or both, if you like.

WHOLE ROASTED BUTTERNUT SQUASH WITH CHRISTMAS STUFFING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the squash in half through the middle lengthways and scoop out the seeds using a spoon (don't discard them). Drizzle the squash halves with 1 tbsp oil and rub this in all over. Season and transfer to a baking tray, cut-side up. Roast for 50 mins-1 hr until tender through to the middle when pierced with a fork and lightly caramelised.
• Meanwhile, wash the reserved squash seeds in a sieve, removing any stringy pieces of flesh, then pat dry with a tea towel. Tip the seeds into a bowl, drizzle over 2 tsp oil and toss with pinch of each of the spices and a pinch of salt until coated. Transfer to a baking-parchment-lined baking tray and roast on the shelf below the squash for 10-15 mins until golden and crunchy, stirring halfway through to ensure they roast evenly. Leave to cool on the tray.
• Heat the remaining 1 tbsp oil in a wide pan over a medium heat and fry the onion for 10 mins until soft. Add the mushrooms and garlic, and cook for another 10 mins until the mushrooms are tender and most of the liquid has evaporated. Stir in the walnuts, remaining mace and mixed spice, the cranberries, maple syrup, sage and kale. Cook for a few minutes more until the kale has started to wilt, then stir in the wine or stock along with some seasoning. Continue to cook until the liquid has mostly evaporated. Remove from the heat and stir in the breadcrumbs until combined (add a splash more wine or stock if you need to soften the bread). The mixture shouldn't be dry and crumbly, and should hold together when pressed. Season well.
• When the squash is tender, scoop out a hollow channel in the neck of the squash to make a gap for the filling. (You can keep the scooped-out flesh for soups or purées.) Spoon in the filling, packing it into the squash and piling up slightly. Drizzle over a little oil and roast for 20-30 mins until lightly crisp on top. Scatter with the squash seeds and slice to serve.