Roasted Butternut Squash With Herbes De Provence Cooking Light Recipes
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.
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 BUTTERNUT SQUASH WITH HERBES DE PROVENCE (COOKING LIGHT)
This is a great Cooking Light recipe--that no longer seems to be on their web site! It is super easy and super delicious! (Note: Time includes squash prep time)
Provided by Dwynnie
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.
BUTTERNUT SQUASH SOUP (COOKING LIGHT)
Make and share this Butternut Squash Soup (Cooking Light) recipe from Food.com.
Provided by dangerpantz
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
- 2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Nutrition Facts : Calories 107.4, Fat 3.3, SaturatedFat 2, Cholesterol 8.4, Sodium 142.2, Carbohydrate 19.9, Fiber 3.5, Sugar 5.4, Protein 2.1
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