Oven Roasted Butternut Squash Food

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.

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.

OVEN ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°F.
• Peel and dice (1/2 inch pieces work well) butternut squash. With practice this will get faster.
• Spray a cookie sheet with non-stick spray.
• Spread out squash in single layer on sheet.
• Sprinkle dill weed over squash.
• Drizzle with olive oil.
• Bake for 30-45 minutes or until squash is tender(again depending on size of pieces and amount of squash).

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

BAKED BUTTERNUT SQUASH

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.

OVEN ROASTED BUTTERNUT SQUASH WITH MARSALA

Steps:

• Preheat the oven to 425°. Spread the oil in a large metal baking dish.
• Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat.
• Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat.
• Add the Marsala and cook until reduced to a glaze, about 15 minutes.
• Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving.