Bavarian Style Baked Squash Food

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BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

BAKED SQUASH GRATIN



Baked Squash Gratin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup purchased basil pesto
2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
  • Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

ITALIAN BAKED ZUCCHINI AND SQUASH



Italian Baked Zucchini and Squash image

Italian style baked zucchini and squash combines fresh summer vegetables with parmesan cheese, basil, and balsamic vinegar. Healthy, gluten free, easy to make dairy free/vegan, and keto friendly.

Provided by Jen Koel

Categories     Side Dishes

Number Of Ingredients 11

2 medium zucchini, sliced
2 medium yellow squash, sliced
1/4 red onion, diced
1/2 lb cherry or grape tomatoes, cut in half
2 Tbsp olive oil
1/2 tsp sea salt
1/2 tsp dried garlic
1/2 tsp ground black pepper
1/2 tsp Italian seasoning
1/3 cup parmesan cheese, shredded
optional- balsamic vinegar to drizzle

Steps:

  • Preheat the oven to 400F and make sure the rack is in the middle.
  • Slice the zucchini, onions, and squash into thin, uniform slices. Half the cherry or grape tomatoes.
  • Place all of the vegetables in a medium-sized bowl and combine them with olive oil, sea salt, pepper, and Italian seasoning.
  • After seasoning, spread your vegetables on a roasting pan in a single layer. If you are concerned they may stick to the pan, apply a light coating of oil, or use parchment paper.
  • Roast your vegetables in the oven.
  • After 20 mins, remove the pan from the oven and flip the vegetables on the pan. Add a drizzle of balsamic vinegar (optional but super tasty!) and the parmesan cheese.
  • Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 205 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BAVARIAN STYLE BAKED SQUASH



Bavarian Style Baked Squash image

Make and share this Bavarian Style Baked Squash recipe from Food.com.

Provided by Candace Michelle 2

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 small butternut squash or 2 small acorn squash
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
1 cup breadcrumbs
1 cup sauerkraut, drained

Steps:

  • Cut squash in half lengthwise, remove seed. Cook, covered, in a small amount of boiling salt water in a large saucepan for 15 minutes or until tender. Drain.
  • Scoop pulp from shells into a large bowl, leave a thin rim to hold shells in shape.
  • Mash pulp with the butter, sugar, salt, mustard, and pepper. Stir in the crumbs and sauerkraut.
  • Pile lightly into shells. Place into a baking pan. Bake at 400 for 20 minutes or until heated through.

Nutrition Facts : Calories 382.7, Fat 7.8, SaturatedFat 4.1, Cholesterol 15.3, Sodium 783.4, Carbohydrate 77.5, Fiber 11.2, Sugar 15.6, Protein 8.6

OVEN-ROASTED PATTY PAN SQUASH



Oven-Roasted Patty Pan Squash image

Fresh, delicately flavored patty pan squash with just the right amount of savory onion flavor and bright lemon flavor along with a silky buttery sauce to bring out the best in the bright yellow and green vegetable. This would be a great side dish to most any roasted or grilled summertime entrees or meats. You could also sprinkle a bit of finely shaved Parmesan cheese on them for additional flavor and saltiness.

Provided by Allrecipes Member

Categories     Squash Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

2 pounds patty pan squash
1 small red onion
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, olive oil, coriander, salt, and pepper in a large bowl; toss to coat vegetables evenly in oil and seasonings. Spread out vegetables in an even layer on the prepared baking sheet.
  • Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
  • Combine melted butter, lemon juice, chives, and lemon zest in the same large bowl; toss cooked squash in butter mixture and serve hot.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 12 g, Cholesterol 22.9 mg, Fat 16.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 484.8 mg

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