BAKED BUTTERNUT SQUASH
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
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
CRISPY OVEN BAKED SQUASH
Provided by Farmlife DIY
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees
- Spray a large baking sheet with cooking spray and set aside.
- Thinly slice the squash and place in a bowl of water.
- Combine the cornmeal, breadcrumbs, parmesan and spices in a bowl and mix well.
- Dip each squash slice in the breading and turn so they are evenly coated.
- Place in a single layer on a baking sheet.
- Bake 15 minutes and check, if the squash is beginning to brown slightly and begin to crisp turn the squash and bake 10-15 minutes more until crispy. If after 15 minutes if the squash is NOT beginning to brown and crisp bake another 5-7 minutes and check again.
- Remove from the oven when both sides of the squash is crispy and the moisture has evaporated. Note: the thickness of your squash slices will determine cooking time, that is why the cooking time can vary for this recipe.
Nutrition Facts : Calories 245 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 9 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 969 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
ROASTED BUTTERCUP SQUASH
Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.
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