Sweet Butternut Squash N Fruit Recipes

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SWEET BUTTERNUT SQUASH



Sweet Butternut Squash image

Make and share this Sweet Butternut Squash recipe from Food.com.

Provided by Miss Erin C.

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 3

1 medium butternut squash
1/2 cup brown sugar
6 tablespoons butter

Steps:

  • Cut the squash in half and take out the seeds.
  • Bake at 350 for 30 minutes with the cut side down.
  • Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
  • Salt and pepper if desired.

Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1

SWEET BUTTERNUT SQUASH N' FRUIT



Sweet Butternut Squash N' Fruit image

A nice, sweet side dish with squash and fruit, good with an autumn supper. Easy to make--most of my long instructions are just me rambling.

Provided by wickedaxeguitars

Categories     Vegetable

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 butternut squash
2 apples (use a firm apple like a Granny Smith or Jonathan)
1/3 cup raisins
1/3 cup craisins (or you can substitute golden raisins)
1/4 cup butter (use more for a richer taste)
4 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • Cut the squash in half the long way and remove the seeds/guts. Rub the exposed flesh with a little olive oil. Place on a cookie sheet cut-side-up and bake at 350 until softened, usually between 30 and 60 minutes. Remove from oven and let cool.
  • When the squash is cool enough to handle, there are two ways to go. If you are careful and do not damage the outer skin of the squash halves, you may use a squash half as a serving bowl, which looks pretty nifty. You should be able to use a melon baller to scoop out the cooked squash flesh. If you're not worried about saving the shell, just slice off the skin to get at the flesh. Cut the flesh into bite-sized pieces.
  • Cut the apples into bite-sized chunks and combine with the squash pieces. (You need not skin the apples) Add the raisins and craisins. Melt the butter in a separate container and mix the remaining ingredients into the butter. Dump the liquid over the squash/apple mix and stir well to coat.
  • Put into a pie pan or small casserole dish (or empty squash shell) and pop back into the oven for 10 or 15 minutes, just long enough to slightly soften the apples and allow the butter to soak through. Serve warm.

Nutrition Facts : Calories 520.7, Fat 16.3, SaturatedFat 9.9, Cholesterol 40.7, Sodium 134.9, Carbohydrate 100.8, Fiber 12.1, Sugar 54.2, Protein 4.8

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

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

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 BUTTERNUT SQUASH WITH APPLES



Sweet Butternut Squash With Apples image

A great mix of fall flavors and crockpot simple to boot! This makes a fabulous side dish for pork or chicken and the kids will love it. Feel free to sub vegan margarine for the butter and this turns into a great vegan dish!!! This is best served warm, not hot. The cranberries add an amazing tart dimension to this dish and make it quite festive. Perfect for Thanksgiving, as it can cook all morning in the crockpot. . .SO EASY! For those of you who have a Trader Joes, they sell precut butternut squash!

Provided by januarybride

Categories     Vegetable

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 13

5 lbs butternut squash
4 apples
1 1/2 cups pineapple tidbits (canned)
2 tablespoons apple cider
2 tablespoons orange marmalade
1/2 cup butter, melted (may use margarine)
1/2 cup brown sugar, packed
2 tablespoons flour
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup dried cranberries (optional)

Steps:

  • Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
  • Peel and core the apples; cut in 1/2-inch slices.
  • Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
  • Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
  • Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
  • Serve with a dollop of whipped cream and some chopped walnuts if you like.

Nutrition Facts : Calories 365.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 411.9, Carbohydrate 68.7, Fiber 8.7, Sugar 35.1, Protein 3.6

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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