Roasted Butternut Squash With Shallots Recipes

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ROASTED BUTTERNUT SQUASH AND SHALLOTS



Roasted Butternut Squash and Shallots image

Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.

Provided by lisar

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups cubed peeled butternut squash
1 tablespoon brown sugar
2 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise

Steps:

  • Preheat oven to 475.
  • Combine ingredients in bowl.
  • Pour into a lightly sprayed jellyroll pan.
  • Bake at 475 for 20 minutes or until tender, stirring occasionally.

ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE



Roasted Butternut Squash Soup with Creme Fraiche image

If you are just looking for roasted squash you could prepare this recipe though step one and serve it up as is (you should consider tossing the squash with a couple of teaspoons of brown sugar along with the butter, salt and pepper). But here the roasted squash then gets pureed with sauteed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy creme fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon. So simple, and really quite fabulous. You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.

Provided by Katie Workman

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 large butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon unsalted butter, melted
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
1/2 cup minced shallots (see Cook's Note)
4 cups low-sodium chicken or vegetable broth
4 thick-cut strips bacon, sliced crosswise into 1/2-inch pieces
1/2 cup heavy cream
1/2 cup creme fraiche for serving

Steps:

  • Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
  • Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
  • Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
  • Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
  • Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.

ROASTED ACORN SQUASH WITH SHALLOTS AND ROSEMARY



Roasted Acorn Squash with Shallots and Rosemary image

This roasted acorn squash makes a very tasty side dish. It's simple and beautiful to serve.

Provided by WANTTOKNOW

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 6

1 shallot, or more to taste
1 medium acorn squash, halved and seeded
3 tablespoons olive oil
6 sprigs fresh rosemary
¼ teaspoon raspberry balsamic vinegar
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Peel shallot, leaving root ends intact. Separate cloves, if large.
  • Combine shallot, squash, rosemary, olive oil, and vinegar on a rimmed baking sheet. Season with salt and pepper; toss well to coat and spread out in a single layer.
  • Roast in the preheated oven, turning halfway through, until browned and tender, 35 to 40 minutes.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 13.6 g, Fat 10.3 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 44 mg, Sugar 2.8 g

ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE



Roasted Butternut Squash, Red Grapes, and Sage image

Categories     Fruit     Herb     Vegetable     Side     Roast     Butternut Squash     Fall     Healthy     Sage     Grape     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 2 1/4-pound butternut squash, peeled, seeded, cut into 1 1/2-inch pieces
1 1/2 cups seedless red grapes (about 8 ounces)
1 medium onion, cut into 1-inch pieces
1 tablespoon thinly sliced fresh sage leaves
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.

BUTTERNUT SQUASH WITH SHALLOTS AND SAGE



Butternut Squash with Shallots and Sage image

Categories     Side     Sauté     Vegetarian     Quick & Easy     Butternut Squash     Fall     Vegan     Sage     Shallot     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
  • Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

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 SHALLOTS



Roasted Butternut Squash With Shallots image

This recipe was given to me by my friend Mary Beth. It such a nice recipe for its simplicity and it's flavors. Using fresh rosemary in this dish is key.

Provided by Expat in Holland

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups butternut squash, peeled and diced (3/4 inch)
6 shallots, peeled and quarter
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon fresh ground black pepper

Steps:

  • Square off ends and cut squash in two, just above bulbous part. Stand sections on flat ends and use sharp knife (or vegetable peeler) to remove outer peel, slicing from top to bottom. Cut rounded end in half lengthwise and scoop out seeds. Cut squash into uniform 3/4 inch cubes so they'll cook evenly.
  • Position rack in center of oven and heat to 450°F.
  • In a bowl combine squash and shallots and toss to mix.
  • In a small bowl combine olive oil, rosemary, salt, brown sugar and pepper. Mix well.
  • Pour oil mixture over squash in bowl and toss well to coat all.
  • Put squash mixture onto heavy duty rimmed baking sheet. Distribute vegetables evenly on baking sheet.
  • Roast for 20 minutes. Stir, then continue roasting until vegetables are tender and lightly browned, 10-15 minutes more.
  • Serves four.

Nutrition Facts : Calories 163.9, Fat 10.3, SaturatedFat 1.4, Sodium 444.7, Carbohydrate 18.7, Fiber 2.2, Sugar 3.4, Protein 1.8

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