Butternut Squash With Garlic And Olive Oil Food

BAKED BUTTERNUT SQUASH WITH GARLIC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
• Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.

GARLICKY BAKED BUTTERNUT SQUASH

Steps:

• In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. , Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

BUTTERNUT SQUASH WITH GARLIC AND OLIVE OIL

Steps:

• Preheat oven to 400°F.
• Peel and cube squash.
• In a large bowl mix minced garlic (i use a garlic press) and olive oil. Add cubed squash and coat with the oil mixture.
• Dump all ingredients out of bowl and in to a glass casserole dish. Any size will do really but it will cook faster if it is more spread out.
• Cook 40-45 minutes, stirring once or twice. Squash is done when it is tender.

ROSEMARY ROASTED BUTTERNUT SQUASH

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.

BUTTERNUT SQUASH AND ROASTED-GARLIC BISQUE

Steps:

• Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
• Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
• Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
• Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
• Sprinkle with remaining 1 tablespoon sage.

ROAST BUTTERNUT SQUASH WITH LEMON AND MUSTARD

Steps:

• Firstly preheat the oven to 180°C/350°F.
• Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds.
• Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic.
• Drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well.
• Place in the oven for about 30 minutes.
• Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter.
• Season well with salt and pepper and blend for about 1 minute.
• Remove from the blender, adjust seasoning.
• and place in a serving bowl, top with the parsley and remaining butter.