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
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 SQUASH
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.
ROASTED BUTTERNUT SQUASH SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the soup:
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
- To serve:
- Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
- Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
- Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
- Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
- Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
- Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
- Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
ROASTED BUTTERNUT TOSSED SALAD
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED CAULIFLOWER & DELICATA SQUASH
Make and share this Roasted Cauliflower & Delicata Squash recipe from Food.com.
Provided by ceilmary
Categories Low Protein
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Cut cauliflower and squash to be about the same size for even roasting.
- Toss cauliflower, onion, and squash with basting oil. Arrange in a single layer on baking sheet. Roast on center rack 30 min, or until tender.
- Add spinach to large bowl; add hot cauliflower-squash mixture. Toss to wilt spinach. Season to taste with salt and pepper.
- To prepare ahead: Prepare through end of step 3. Cool slightly, transfer to separate container and refrigerate. When ready to finish dish, preheat oven to 350 degrees. Place on baking sheet and reheat 15-20 minute Continue with step 4.
Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 0.9, Sodium 38.7, Carbohydrate 11.5, Fiber 3.4, Sugar 3.8, Protein 2.7
ROASTED BUTTERNUT SQUASH
This Roasted Butternut Squash recipe is amazing! I made a double recipe of this planning on having leftovers and there was nothing left on the platter at the end of the night. It was sweet and savory and how can you go wrong with browned butter, pancetta and blue cheese.
Provided by Good Food Good Frie
Categories Pumpkin
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Peel, clean squash and cut into 1/2 inch pieces.
- Arrange squash on a large baking pan. Drizzle to olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 30-40 minutes or until soft and starts to caramelize on the edges. Turn over half way through.
- Mean while, in a saute pan, cook pancetta until brown and crispy. Remove with a slotted spoon and set a side.
- Add butter and garlic to the pancetta drippings. Saute until both become slightly brown. Add sage. Allow sage to become cripsy.
- Arrange squash on a serving dish. Pour brown butter and sage mixture over the top and gently toss to coat. Add pancetta, pine nuts and a generous portion of blue cheese. Serve immediately.
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