Baked Squash With Rosemary And Honey Food

ROSEMARY ROASTED BUTTERNUT SQUASH

Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories Side Dish Vegetables Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

Ingredients

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

ROASTED ACORN SQUASHES WITH ROSEMARY

Roasted Acorn Squashes with Rosemary image

A delicious side for your Thanksgiving turkey, especially our Roasted Dry-Brined Turkey with Stuffing.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons light-brown sugar
1 tablespoon coarsely chopped fresh rosemary
4 small acorn squashes (1 pound each), cut into 2-inch-thick wedges and seeded
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 425 degrees. Mix oil, sugar, and rosemary in a small bowl. Arrange squash wedges in a single layer, cut side up, on a rimmed baking sheet. Rub rosemary-sugar mixture onto squash wedges, and season with salt and pepper. Roast, rotating sheet halfway through, until edges are golden brown and wedges are tender when pierced with the tip of a knife, 35 to 40 minutes. Serve warm.

MAPLE AND ROSEMARY ROASTED SQUASH

Maple and Rosemary Roasted Squash image

Roasted squash basted in maple syrup and topped with cheese makes a hearty main course, and with this easy recipe, you don't even have to peel the squash. For a vegetarian version, simply leave out the Worcestershire sauce.

Provided by English_Rose

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 small butternut squash, about 1lb each
1 red onion, thinly sliced
4 tablespoons maple syrup
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
salt and pepper
5 1/2 ounces sharp cheddar cheese, coarsely grated
2 ounces pine nuts, toasted
2 sprigs fresh rosemary, leaves finely chopped

Steps:

Preheat the oven to 375°F Split the butternut squash in half lengthways and scoop out and discard the membrane and seeds from the centre. Deeply score the flesh with a sharp knife and place skin side down on a large baking tray.
Divide the sliced red onion between the cavity of each squash. Whisk together the maple syrup, Worcestershire sauce, Dijon mustard and olive oil and brush the mixture over the squash and onion. Season, then cover with foil and roast for 30 minutes, or until nearly soft. Baste the squash with the maple mixture once during cooking.
In a bowl, mix together the cheese, pine kernels and rosemary. Remove the foil from the squash and sprinkle the cheese mixture over the top. Return to the oven and cook for a further 10-15 minutes, or until the squash is tender and the topping is golden brown.
Serve with a green salad, which you can dress with a simple vinaigrette.

Nutrition Facts : Calories 554, Fat 26.5, SaturatedFat 9.5, Cholesterol 40.9, Sodium 318.9, Carbohydrate 72.5, Fiber 10, Sugar 24.2, Protein 16.5