Roasted Squash With Balsamic Sauce And Apples Recipes

ROASTED BUTTERNUT SQUASH AND APPLES

Steps:

• Place a rack in the center of the oven and pre-heat it to 400 degrees f.
• Line a baking sheet with parchment paper.
• Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
• Add the cinnamon, syrup and oil - mix everything together.
• Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
• Remove the pan from the oven, add the chopped sage and toss everything together.
• Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.

ROASTED SQUASH WITH BALSAMIC SAUCE AND APPLES

Steps:

• Heat oven to 400°F. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.

ROASTED SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400º. Line a cookie sheet with foil.
• Cut the squash lengthwise in half.
• Seed and cut it into 4" squares with skin on. Score the flesh with crosshatch cuts about 1/2 inch deep.
• Rub all over with olive oil.
• Set the pieces skin-side-down on the cookie sheet and sprinkle with coarse salt and freshly ground pepper.
• Bake 45 minutes or until easily pierced with a knife and lightly browned.
• Serve hot or at room temperature, sprinkled with balsamic vinegar.

ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
• Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.