Sweet And Savory Butternut Squash Hummus Dip Recipes

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SWEET BUT SAVORY BUTTERNUT SQUASH



Sweet but Savory Butternut Squash image

A little bit sweet and a little bit savory. This squash is a great side dish to chicken or pork, but it can also stand all alone as a main course. Recipe from Rachel Ray's October 2008 magazine.

Provided by januarybride

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash, peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisin
3 tablespoons chopped fresh sage
salt and pepper

Steps:

  • Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
  • Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
  • Cover skillet and cook until the squash is tender, about 10 minutes.
  • Using a slotted spoon, transfer the squash mixture to a bowl.
  • Cook the remaining liquid until syrupy, about 5 minutes.
  • Serve squash with pan juices poured over top.

Nutrition Facts : Calories 223.7, Fat 7.3, SaturatedFat 1.1, Sodium 10.8, Carbohydrate 41.9, Fiber 4.6, Sugar 21.8, Protein 2.5

SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH



Sweet and Savory Hasselback Butternut Squash image

The glaze creates a smoky caramelized topping, and the cranberries and pistachios add tartness and crunch. My 10-year-old walked in as I pulled this from the oven for the first time and announced, 'that's beautiful!' It's just as amazing in flavor, and it makes a gorgeous, elegant side.

Provided by Angela Sackett Superhotmama

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 4

Number Of Ingredients 14

1 tablespoon oil, or as needed
1 large butternut squash - peeled, halved lengthwise, and seeded
½ teaspoon salt
3 tablespoons water
¼ cup butter
¼ cup honey
1 tablespoon cinnamon
1 teaspoon minced garlic
1 teaspoon fresh oregano leaves
1 teaspoon dried orange peel
½ teaspoon smoked paprika
2 sprigs fresh oregano, or as needed
¼ cup dried cranberries
¼ cup chopped pistachio nuts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
  • Bake in the preheated oven until softened, about 20 minutes.
  • Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
  • Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
  • Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
  • Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
  • Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
  • Bake in the hot oven 10 minutes more.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 68 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 9.3 g, Protein 5.5 g, SaturatedFat 8.3 g, Sodium 421.8 mg, Sugar 30.5 g

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