CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH RECIPE - (4.5/5)
Provided by Traceylu-2
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.
CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH
Salt, pepper, parmesan, and your choice of spice lend butternut squash a boost of flavor in this simple side dish.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
- Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.
Nutrition Facts : Calories 154 kcal, Carbohydrate 18 g, Cholesterol 6 mg, Protein 3 g, SaturatedFat 2 g, Sodium 267 mg, Sugar 3 g, Fat 9 g, UnsaturatedFat 7 g
CRISPY BAKED BUTTERNUT SQUASH
So much flavor concentrates in the skin of vegetables - I'm always delighted when I find a recipe that includes it. Note that some butternut can be very hard, so take care when slicing them. Baked squash is delicious as an appetizer with wild mushrooms or as a side dish with duck, pork and game.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F (190 degrees C).
- Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
- Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.
- Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
- Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.
CRISPY PARMESAN BAKED SQUASH
Sliced squash topped with seasoned bread crumbs and parmesan cheese. The perfect easy summer side dish for nearly any meal.
Provided by Jessica Formicola
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Toss the cut squash with the oil in a medium mixing bowl. Take each round out, tapping off excess oil, and place them in a single layer on a large baking sheet being mindful to leave a little space between each.
- In a small mixing bowl, combine the parmesan cheese, bread crumbs, garlic powder, onion powder, salt and pepper.
- Spoon bread crumb mixture evenly over each squash round, pressing down lightly on each one.
- Bake for 15 minutes, or until squash is soft, but not mushy. Remove and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Facts : Calories 111 kcal, Carbohydrate 9 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 336 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS
A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour.
Provided by LeeDelaino
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
- Place cut side down on baking sheet.
- Bake for 30-40 minutes or until flesh of squash is fully softened.
- On a low heat, saute onion in butter and oil until soft and browning.
- Add garlic and saute until fragrant and soft.
- Remove roasted squash from skin and put into soup pot.
- Add stock and bring soup to a boil.
- Reduce heat to a simmer and add seasoning and herbs.
- Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
- While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
- Serve with chopped green onion and/or croutons.
ROASTED BUTTERNUT SQUASH PARMESAN
Easy Roasted Butternut Squash with Parmesan and Garlic. Simple and always delicious, this is one of the best roasted butternut squash recipes!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
- Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.
Nutrition Facts : ServingSize 1 of 6, Calories 225 kcal, Carbohydrate 30 g, Protein 8 g, Fat 10 g, SaturatedFat 4 g, Fiber 5 g, Sugar 5 g
CRISPY PARMESAN BUTTERNUT SQUASH CHIPS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.
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CRISPY PARMESAN ROASTED BUTTERNUT SQUASH – 5 BOYS BAKER
From 5boysbaker.com
Servings 4Estimated Reading Time 2 minsCategory Side DishesTotal Time 35 mins
- Roast 15 minutes and then gently stir squash and then roast 5 minutes more. Remove from oven and sprinkle the cheese and thyme (or whatever herb you’re using) and stir. Return to the oven and roast 5 minutes or until squash is tender.
ROASTED BUTTERNUT SQUASH PARMESAN RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category Butternut SquashServings 4Total Time 1 hr 55 mins
- 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.
- Increase oven temperature to 400°F; keep one oven rack in middle position, and place another rack in upper-middle position. Use a vegetable peeler to peel squash. Separate the neck from the round base. Cut the neck in half crosswise, then cut lengthwise into 1/2-inch-thick planks. Cut the round base in half, and use a spoon to scoop out and discard seeds. Turn squash halves cut sides down, and cut into 1/2-inch-thick half moons. Place squash slices in a large bowl, and add sage, olive oil, thyme, honey, and salt. Toss to combine. Transfer squash mixture to a rimmed baking sheet, and arrange in a single layer. Roast squash at 400°F until slightly tender, about 15 minutes. Let cool 5 minutes.
ROASTED BUTTERNUT SQUASH - JULIE'S EATS & TREATS
From julieseatsandtreats.com
- Preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray, set aside.
- Peel, seed, and cut the butternut squash into 1/2"-3/4" cubes. (Try to get them all about the same size so the squash cooks evenly.) Place on prepared baking sheet and toss with remaining ingredients.
PASTA WITH CRISPY MUSHROOMS, BUTTERNUT SQUASH, AND ARUGULA ...
From fourseasonsofautumn.com
- Arrange the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper and bake for 20-25 minutes or until fork tender.
- Trim hard parts from mushrooms and discard. Wipe mushrooms clean with a damp paper towel to remove grit; cut caps lengthwise. In a large pan over medium to high heat, add 1 tbsp of olive oil. Place the mushrooms in the pan but do not overcrowd (you may have to do this in batches). Cook the mushrooms until all the moisture is gone and the mushrooms have become crispy. This may take 10-15 minutes. Set mushrooms aside.
- Cook the pasta al dente and reserve 1 cup of the water before draining. In a large pan add 1 tbsp olive oil and the garlic. Cook for 1-2 minutes before add the pasta, mushrooms, butternut squash, 1 tbsp truffle oil, 1/2 cup reserved pasta water, salt and pepper to taste. Mix well and toss in the arugula right before serving. Serve with a little more freshly grated Parmesan on top.
BUTTERNUT SQUASH RISOTTO WITH CRISPY PANCETTA - FOOD & WINE
From foodandwine.com
- In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl. Add 1 tablespoon of the olive oil to the fat in the skillet. Add the squash and cook over moderately high heat, stirring occasionally, until tender, about 8 minutes. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.
- In a medium saucepan, bring the stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
- In a large saucepan, melt 3 tablespoons of the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until absorbed. Add 1/2 cup of the hot stock and cook, stirring, until absorbed. Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.
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- Spray two rimmed baking sheets with an oil mister (or line them with parchment paper). Put the cauliflower on one sheet and the squash and pepper on the other. Coat the vegetables with an oil mister or toss them with a drizzle of olive oil and sprinkle with salt and pepper. Roast the vegetables for 20 minutes, stir, and roast for an additional 20 minutes or until the they're tender and just beginning to brown. Remove from the oven and cool slightly.
- Put 1/2 cup of broth, squash and pepper pieces in a blender or food processor and process until smooth. If sauce is too thick, add the remaining broth. Season to taste with additional salt and pepper if desired.
BUTTERNUT SQUASH STUFFED SHELLS WITH BACON AND CRISPY SAGE
From foodtasia.com
- Using either a spoon or a piping bag, fill the shells with the filling. I use a large ziplock bag and cut off the corner to make a mock piping bag.
ROASTED BUTTERNUT SQUASH - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
- Place the butternut squash cubes in a large bowl. Add the olive oil and use your hands to mix it into the squash cubes.
ROASTED BUTTERNUT SQUASH RISOTTO WITH CRISPY SAGE - LENA'S ...
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- Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.
- Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
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