Simple Delicious Butternut Squash Recipes

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SIMPLE DELICIOUS BUTTERNUT SQUASH



Simple Delicious Butternut Squash image

This is very tasty, healthy and easy to make. I serve this with Recipe #399309 which is excellent or plain yogurt on a bed of spiced middle eastern rice such as, Recipe #231601 with an addition of raisins or Recipe #201454, using ground beef and Recipe #79179 instead of allspice for better flavour. Lately we love it on top of Recipe #16616 as well.

Provided by UmmBinat

Categories     Low Protein

Time 1h10m

Yield 2 , 2 serving(s)

Number Of Ingredients 5

1/2 butternut squash
1 tablespoon dark brown sugar
2 tablespoons canola oil, divided
water
1/2 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 350°F.
  • Deseed and wash squash. Keep the peel on.
  • Greese 9" X 13" pan with 1 tbs of the canola oil.
  • Place squash half face down in pan and carefully add water up to 1 1/2"s from the bottom of the pan.
  • Put in preheated oven for 50 minutes or until tender.
  • Take squash out of oven and empty any remaining water.
  • Flip squash carefully and sprinkle dark brown sugar, and cinnamon over top if using.
  • Drizzle with remaining canola oil.
  • Place in oven until sugar is melted approximately 7 minutes.
  • Remove from oven and let cool if you have time this way you can peel the squash for easier eating.
  • What I do is make rice and then warm it all up in the same greased pan with the peeled squash on top of the rice which I slice into two pieces for DH and I.
  • (We eat from the same serving platter adding yogurt to our individual portions.).

Nutrition Facts : Calories 277.7, Fat 14.3, SaturatedFat 1.1, Sodium 13.3, Carbohydrate 39.9, Fiber 5.7, Sugar 12.9, Protein 2.9

ROASTED BUTTERNUT SQUASH



Roasted Butternut Squash image

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories     side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

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Occupation Cookbook Author And Photographer
Published 2010-07-28
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