Garlicky Roasted Butternut Squash Food

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

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.

GARLIC ROASTED BUTTERNUT SQUASH

Steps:

• Peel and discard seeds of the squash.
• Clean out peppers
• Cube vegetables in small dice and place in large bowl.
• Peel and mince garlic and add to squash.
• Add the oil, rosemary, cheese, salt and pepper.
• Mix all together well and place in a greased baking dish.
• Bake uncovered at 350°F for 1 hour.

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS

Steps:

• Heat oven to 220C/425°F.
• Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
• Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
• Serve with Broccoli and roast new potatoes.

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.

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.