Southwestern Roasted Butternut Squash Recipe 455

ROASTED BUTTERNUT SQUASH

Roasted Butternut Squash image

Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 3

Ingredients

One large butternut squash (about 3 pounds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

SOUTHWESTERN ROASTED BUTTERNUT SQUASH RECIPE - (4.5/5)

Southwestern Roasted Butternut Squash Recipe - (4.5/5) image

Provided by flour_arrangements

Number Of Ingredients 10

Ingredients

1/2 tsp sweet paprika
1 to 1 1/4 tsp coarse sea salt
1/2 tsp ceylon cinnamon
1 tsp chili powder
3/4 tsp cumin
few sprinkles of black pepper
2 tsp dried onion flakes
1 tsp dried garlic (or one finely chopped garlic clove)
4-5 tsp extra virgin olive oil
1 small/medium butternut squash

Steps:

Slice butternut into strips (or small cubes no greater than 1/2 an inch wide) Drizzle with the olive oil and sprinkle with all the spices/seasonings/salt. Use your hands to massage seasoning evenly over the butternut strips. Preheat oven to 400. Bake on a cookie sheet, on the middle rack for about 50 minutes, or until they're slightly browned and tender enough to pierce with a fork. Allow to cool before eating.

SIMPLE ROASTED BUTTERNUT SQUASH

Simple Roasted Butternut Squash image

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

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

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 BUTTERNUT SQUASH WITH BROWN SUGAR

Roasted Butternut Squash with Brown Sugar image

This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

Provided by M.Perry

Categories Side Dish Vegetables Squash

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g

ROASTED BUTTERNUT SQUASH

Roasted Butternut Squash image

Provided by Sandra Lee

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 large or 2 small butternut squash
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh sage leaves
Salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve.

SOUTHWESTERN SQUASH SOUP

Southwestern Squash Soup image

This recipe is the perfect soup for a cool winter night. To spice things up even more, add one finely-chopped canned chipotle pepper before you puree the soup.-David Collin, Martinez, California

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped onion
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/2 cups mashed sweet potatoes
2-1/2 cups mashed cooked butternut squash
1 can (49-1/2 ounces) chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half cream
Cayenne pepper to taste, optional
Ground nutmeg and sprigs of fresh cilantro, optional

Steps:

In a large saucepan, saute onion in butter until tender. Add cumin and coriander; toss to coat. Add sweet potatoes, squash, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. puree in small batches in a blender until smooth; return all to the pan. Add cream; heat through. If desired, season with cayenne pepper and garnish with nutmeg and cilantro.

Nutrition Facts : Calories 128 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 829mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

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