Roasted Butternut Squash With Pine Nuts And Parmesan Recipes

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SIMPLE ROASTED BUTTERNUT SQUASH



Simple Roasted Butternut Squash image

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

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

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 PINE NUTS AND PARMESAN



Roasted Butternut Squash with Pine Nuts and Parmesan image

Making roasted butternut squash with pine nuts and parmesan couldn't be easier. It's such a delicious dish-try Ree Drummond's homemade dish for a dinner side.

Categories     Thanksgiving     main dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 whole butternut squash, whatever size you want (a small squash serves two to four)
4 tbsp. butter
Salt and pepper, to taste
1/4 c. freshly grated parmesan (more to taste)
3 tbsp. pine nuts
Optional: salad greens and balsamic vinaigrette

Steps:

  • Preheat the oven to 375 degrees. 2.
  • Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.
  • Melt the butter in a small pan, or in a bowl in the microwave. Use a spoon to skim off the solids so most of them are gone. (Note: It's easier if you go ahead and melt the whole stick, then reserve the rest for another use.)
  • Drizzle 4 tablespoons of the skimmed butter into the bowl with the squash. Add salt and pepper and toss to combine. Pour the squash onto a baking sheet and spread them into a single layer.
  • Bake for 20-25 minutes, then crank up the heat to 400 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.
  • Grate the Parmesan and sprinkle it over the squash. Toss it quickly so that the cheese won't melt (it should only soften), then transfer the mixture to a plate.
  • Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add those to the plate with the squash and toss to combine.
  • Add more Parmesan if you'd like, then serve the squash in small dishes or over a salad tossed in vinaigrette.

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