Roasted Squash With Balsamic Sauce And Apples Recipes

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.

BALSAMIC GLAZED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl combine all ingredients and mix to coat the squash.
• Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

BALSAMIC ACORN SQUASH

Steps:

• Halve, seed and thinly slice 1 large acorn squash; toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Divide between 2 baking sheets and roast at 425 degrees F until browned and tender, about 20 minutes. Drizzle with aged balsamic vinegar and top with chopped toasted almonds and grated ricotta salata.

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.

SPAGHETTI SQUASH WITH BALSAMIC VEGETABLES AND TOASTED PINE NUTS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes., Meanwhile, in a large nonstick skillet, saute carrots and onion in oil until tender. Add garlic; cook 1 minute. Stir in beans, tomatoes, artichokes, zucchini, vinegar, thyme, salt and pepper. Cook and stir over medium heat until heated through, 8-10 minutes., When squash is cool enough to handle, use a fork to separate strands. Serve with bean mixture. Sprinkle with nuts.

ACORN SQUASH ROASTED WITH APPLESAUCE

Steps:

• Preheat oven to 350f degrees.
• Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish.
• Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper.
• Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper.
• Pour water around squash.
• Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.