CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
ROASTED SQUASH
I made this squash recipe one year for Christmas dinner because I was out of time, and it turned out so delicious that it has become a staple in our house.
Provided by fleischlosglücklich
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine squash, olive oil, garlic, and 1 pinch salt in a bowl; mix well. Place in a baking dish and cover with aluminum foil.
- Bake in the preheated oven until squash is soft, 45 to 60 minutes, depending on size of cubes.
- Combine panko with thyme, salt and pepper to taste, and butter. Distribute panko-butter mixture evenly on top of squash. Bake until topping is lightly browned, 10 to 15 minutes more.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 26.5 g, Cholesterol 10.2 mg, Fat 13.6 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 146.4 mg, Sugar 2.5 g
ROASTED-SQUASH COMPOTE
Provided by Molly O'Neill
Categories easy, weekday, side dish
Time 30m
Yield Sixteen cups
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Lightly grease 3 cookie sheets. Spread the squash evenly on the cookie sheets. Season with salt and pepper. Roast until nearly soft, 20 to 25 minutes. Let cool slightly. Melt the 2 tablespoons butter. Add the orange zest, rosemary and chili pepper flakes. Toss with the squash. Serve as a side dish, or use in the squash bisque below.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 1 gram, Carbohydrate 40 grams, Fat 4 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED-SQUASH BISQUE
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer
Time 40m
Yield Six appetizers
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Roast tomatoes for 25 to 30 minutes, until they begin to collapse. Combine compote, broth and milk and bring to a boil in a medium saucepan. Lower the heat and simmer for 5 minutes. Pass through the fine disk of a food mill. Season with salt.
ROAST POTATOES AND SQUASH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams
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