BAKED BUTTERNUT SQUASH WITH PARMESAN CHEESE
Kick up the fall menu when you make our Baked Butternut Squash with Parmesan Cheese recipe. Our Baked Butternut Squash with Parmesan Cheese is a hearty, flavorful dish that is sure to win you compliments!
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Toss squash with 2 tsp. oil on rimmed baking sheet; spread evenly onto bottom of baking sheet. Bake 20 min.
- Add onions, pepper and remaining oil; mix lightly. Spread to form even layer on bottom of pan. Bake 20 min. or until vegetables are tender.
- Drizzle with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 13 g, Fiber 4 g, Sugar 5 g, Protein 4 g
PARMESAN BUTTERNUT SQUASH
Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
PARMESAN-ROASTED BUTTERNUT SQUASH
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Provided by Maggie Ruggiero
Categories Gourmet Thanksgiving Fall Dinner Side Vegetarian Parmesan Butternut Squash Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Milk/Cream
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F with rack in middle.
- Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
- Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
- Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.
BUTTERNUT SQUASH WITH THYME AND PARMESAN
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a medium pot, bring chicken stock to a simmer over medium heat. Add frozen cooked squash and cook together until squash is warmed through and loose. Stir in thyme, salt and pepper and cheese and cook over low heat to combine flavors, serve.
BAKED BUTTERNUT SQUASH AND PARMESAN CHEESE GRATIN
A delicious gratin dish that can be eaten as a main course for vegetarians or works very well as a tasty vegetable accompaniment. This simple gratin can be prepared beforehand and kept covered in the fridge - just remember to take it out for 30 minutes before baking it. The crumbly cheese topping contains pecans, however walnuts can be substituted if pecans aren't available.
Provided by French Tart
Categories One Dish Meal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish. Season the butternut squash generously with black pepper and a little salt.
- Mix the grated parmesan cheese with the fresh bread crumbs, nuts and chopped thyme and then sprinkle over the top of the butternut squash.
- Dot the butter all over the cheese and nut topping.
- Bake it in a pre-heated oven, 200C/400F/Gas 6, for about 35 to 45 minutes, until the butternut squash is soft and the topping is golden brown.
- Serves 2 as a main course and 4 as a vegetable accompaniment.
- Serve piping hot with crusty bread and salad, if serving as a main course.
Nutrition Facts : Calories 963.7, Fat 61.7, SaturatedFat 26.6, Cholesterol 110.9, Sodium 1297.2, Carbohydrate 80.5, Fiber 13.4, Sugar 13.4, Protein 33.2
PARMESAN MASHED BUTTERNUT SQUASH
This is a fabulous way to prepare squash! My DH normally does not like squash of any kind and really enjoyed this! Great alternative to mashed potatoes. Posted as a component of my "Recipe#294492", but is great on it's own too!
Provided by Cook4_6
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Carefully cut squash in half using a heavy blade chef?s knife. Scrape out the seeds using a spoon.
- Rub the cut surfaces of the squash with the extra virgin olive oil.
- Place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.
- Remove from the oven and let cool slightly at room temperature.
- As soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.
- Place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).
- Place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. If you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.
Nutrition Facts : Calories 540.7, Fat 30.8, SaturatedFat 17.1, Cholesterol 68.3, Sodium 831.2, Carbohydrate 66.8, Fiber 11.4, Sugar 12.6, Protein 9.7
BAKED BUTTERNUT SQUASH WITH CHEESE AND HEAVY CREAM
This recipe is baked butternut squash, baked in the oven, with heavy cream and cheese on the top. The butternut squash is naturally sweet and has one beautiful flavor which goes very well with the heavy cream and cheese.
Provided by Eating C.
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :) I highly recommend getting the peeler. It will make your life easier when you peel it.
- Second, cut the squash in slices. The slices should be 1 cm thick or how you like it.
- Third, remove all the seeds from every slice.
- Cut the squash slices in small square pieces.
- Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker.
- When the squash is not so hard anymore, remove the water from it.
- In a glass baking bowl, put a little bit of heavy cream on the bottom.
- Put the half of the squash squares pieces in a baking bowl.
- Cover the top with half of the heavy cream and half of the cheese.
- Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese.
- Put the salt, garlic and pepper (optional).
Nutrition Facts : Calories 127.7, Fat 0.3, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 33.2, Fiber 5.7, Sugar 6.2, Protein 2.8
BUTTERNUT SQUASH AND PARMESAN SOUP
Make and share this Butternut Squash and Parmesan Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Gently fry onions, garlic, and chili flakes in olive oil in a large saucepan for about 10 minutes, or until soft and golden.
- Meanwhile cut off the tough skin of the butternut squash. Scrape out and discard the seeds, then roughly chop the flesh and stir it into the sauteed onions. Cover and continue to cook, stirring occasionally, until the squash begins to soften.
- Add the stock, herbs, and parmesan rind and simmer gently for 45 minutes, or until the squash is meltingly soft.
- Discard the herbs and Parmesan rind, scraping any gooey cheese into the soup.
- In a blender, (careful with the hot liquids) process the soup, add the creme fraiche, and season to taste.
- Serve piping hot with Parmesan cheese shavings.
Nutrition Facts : Calories 568.1, Fat 25, SaturatedFat 9.3, Cholesterol 48.9, Sodium 423.1, Carbohydrate 82.2, Fiber 12.3, Sugar 19.1, Protein 13.8
BUTTERNUT SQUASH BAKE
Make and share this Butternut Squash Bake recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease/spray a casserole dish; set aside.
- Cut the peeled, desseded squash into 2" pieces.
- Steam/boil the squash or about 15 minutes or until soft.
- Drain and shake off all excess water.
- Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese.
- Briskly stir in the beaten eggs.
- Add the salt, allspice, and pepper. Stir well.
- Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers.
- Bake at 350 for 45 minutes.
Nutrition Facts : Calories 300.5, Fat 17.1, SaturatedFat 9.4, Cholesterol 110.2, Sodium 412.1, Carbohydrate 33.1, Fiber 4.8, Sugar 5.6, Protein 7.8
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- Preheat oven to 375°F with oven rack in middle position. Combine torn bread, 1/4 cup Parmigiano-Reggiano, garlic, nutritional yeast, and salt in bowl of a food processor. Pulse until fine breadcrumbs form, 3 to 4 times. While pulsing, drizzle in olive oil, and process until oil coats all of the crumbs (you should end up with about 1 cup breadcrumbs). Transfer crumbs to a rimmed baking sheet, and bake in preheated oven until golden brown, crisp, and toasted, about 7 minutes, stirring once halfway through. Remove from oven, transfer to a large plate, and set aside.
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