ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR
This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.
Provided by M.Perry
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
- Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
SLOW COOKER BUTTERNUT SQUASH
I couldn't find a good recipe for slow cooked squash online, so I just made one myself!
Provided by Sockbum
Categories Side Dish Vegetables Squash
Time 6h15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine butternut squash and apple juice in a slow cooker. Whisk butter, brown sugar, and cinnamon together in a bowl; drizzle over butternut squash.
- Cook on Low for 6 to 8 hours.
Nutrition Facts : Calories 337 calories, Carbohydrate 60.8 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 101.1 mg, Sugar 27.6 g
SWEET BUTTERNUT SQUASH
Make and share this Sweet Butternut Squash recipe from Food.com.
Provided by Miss Erin C.
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the squash in half and take out the seeds.
- Bake at 350 for 30 minutes with the cut side down.
- Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
- Salt and pepper if desired.
Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1
SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
EASY ROASTED BUTTERNUT SQUASH
Make and share this Easy Roasted Butternut Squash recipe from Food.com.
Provided by Saralaya
Categories Vegetable
Time 33m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- preheat the oven to 450 degrees F.
- peel and cube the butternut squash (this step disappears if you can buy it already peeled and cut either in half or cubed).
- toss the squash in a bowl with 1/2 - 1 Tbsp oil (I use light olive oil or Enova), 1 tsp ground cinnamon and 1 - 2 tsp maple syrup.
- pour everything into a baking pan and roast until done - about 30 - 40 minutes. If you have the oven on lower it will, obviously, just take a little longer! When it's done it is soft and steamy and sweet. You can also mash this, if you like, adding a little margarine or butter to taste. Once you try this, you can decide if you want to use another teaspoons of maple syrup. If you don't have syrup, brown sugar (or lite brown sugar) would work too. I have not tried the new Spenda Brown sugar yet.
Nutrition Facts : Calories 48.3, Fat 1.2, SaturatedFat 0.2, Sodium 3.2, Carbohydrate 10, Fiber 1.8, Sugar 2.4, Protein 0.8
SWEET BUTTERNUT SQUASH WITH APPLES
A great mix of fall flavors and crockpot simple to boot! This makes a fabulous side dish for pork or chicken and the kids will love it. Feel free to sub vegan margarine for the butter and this turns into a great vegan dish!!! This is best served warm, not hot. The cranberries add an amazing tart dimension to this dish and make it quite festive. Perfect for Thanksgiving, as it can cook all morning in the crockpot. . .SO EASY! For those of you who have a Trader Joes, they sell precut butternut squash!
Provided by januarybride
Categories Vegetable
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half and remove seeds, soft pulp, and fibers. Then peel the squash and place it cut side down on a cutting board. Cut in half length-wise and then cut into into 1/2-inch slices.
- Peel and core the apples; cut in 1/2-inch slices.
- Combine the cider, marmalade, melted butter, sugar, flour, salt and spice.
- Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices, one half of the pineapple and half of the sugar and spice mixture. Repeat layers.
- Cover and cook on HIGH for 1 hour, then switch to LOW and cook 4 hours longer, or until butternut squash is tender. Add in the cranberries, give it a stir, and turn off the crockpot to let it cool for about 45 minutes.
- Serve with a dollop of whipped cream and some chopped walnuts if you like.
Nutrition Facts : Calories 365.9, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 411.9, Carbohydrate 68.7, Fiber 8.7, Sugar 35.1, Protein 3.6
BEST BUTTERNUT SQUASH RECIPES
These easy butternut squash recipes will have you loving the versatility of fall's favorite vegetable. Especially when you stuff it with this savory, apple sausage filling!
Provided by Lisa Bryan
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat your oven to 400F (200F). Slice the butternut squash in half with a very sharp knife.
- Scoop the seeds out of the butternut squash with a spoon. Then lightly brush oil on each butternut squash halve and season with salt and pepper.
- Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
- While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
- Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted. Then add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
- Turn off the heat and stir in the cranberries and pecans.
- When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh to make room for the filling.
- Fill the butternut squash with the apple sausage filling.
- Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.
Nutrition Facts : Calories 982 kcal, Carbohydrate 111 g, Protein 31 g, Fat 54 g, SaturatedFat 15 g, Cholesterol 86 mg, Sodium 1042 mg, Fiber 22 g, Sugar 38 g, UnsaturatedFat 35 g, ServingSize 1 serving
AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE
This Butternut Squash and Sweet Potato Soup is the ultimate in Fall and Winter comfort food. Roasting the squash and potatoes add such a deep caramelized flavor that is just unbeatable!
Provided by The Chunky Chef
Categories Main Course Soup
Time 1h5m
Number Of Ingredients 22
Steps:
- Preheat oven to 400°F and set out a large baking sheet.
- To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
- Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
- Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
- Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
- Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
- Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
- Stir in cinnamon, rosemary, sage and nutmeg.
- Add roasted vegetables from the baking sheet, then pour in chicken broth.
- Use an immersion blender to puree the soup until smooth or desired texture is reached.
- Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
- Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.
Nutrition Facts : Calories 271 kcal, Carbohydrate 43 g, Protein 7 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 585 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE
This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
- When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
- Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
- Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.
Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams
BUTTERNUT SQUASH JUMBLE
This dish was a huge hit at Thanksgiving. It's a unique side that still feels traditional. I like Gorgonzola for this, but any blue cheese would work. -Kara Brocious, Indianapolis, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425º. In a large bowl, combine squash, potatoes, olive oil, salt, thyme and pepper; transfer to a greased 15x10x1-in. baking pan. Roast until tender, 40-45 minutes, stirring occasionally. To serve, place mixture in a serving dish. Sprinkle with cheese, pecans, cranberries and parsley.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 8g fiber), Protein 6g protein.
EASY SWEET BUTTERNUT SQUASH
Sweet and homey, this just tastes like Fall. The deep orange color makes it a beautiful side dish on a Thanksgiving table, but it's so simple you'll have it more often. This is an easy and forgiving recipe that you can adjust to your own taste: add honey or a splash of orange juice to brighten up the flavor, use molasses for a...
Provided by Larry Cline
Categories Other Side Dishes
Time 24m
Number Of Ingredients 7
Steps:
- 1. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds. Peel the two halves, then cut into chunks (about 2 or 3 inches.)
- 2. Place squash chunks in a covered glass dish with the butter. Microwave on High for 14 minutes (that's for an 1100 watt microwave.)
- 3. Remove from the oven, open the dish (being careful of the steam) and mash the softened squash with a potato masher. Stir in the brown sugar, the sugar or Splenda, and the salt, plus any spices or additional items you like. Serve hot.
AIR FRYER BUTTERNUT SQUASH
This lightly seasoned squash recipe is a healthy, tasty option as a side dish or pasta addition in your next meal.
Provided by Karly Campbell
Categories Side Dishes
Time 14m
Number Of Ingredients 6
Steps:
- Add all of the ingredients to a bowl and toss to coat.
- Add the squash to the air fryer basket and cook at 400 degrees for 12 minutes, stirring halfway through.
- Test for doneness and continue cooking for 1-2 minutes as needed.
- Serve immediately.
Nutrition Facts : Calories 76 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 534 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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