Roasted Butternut Squash Apples Food

ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
• Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
• Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
• Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
• Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
• Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

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 APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
• Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.

BUTTERNUT SQUASH AND APPLES RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat with cooking spray. Add the squash and apples in a single layer. Drizzle the butter over the top and toss to coat. Sprinkle with the cinnamon.
• Bake in the preheated oven for 25 minutes, stirring once or twice throughout. Sprinkle with extra cinnamon, if desired, and serve immediately!

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

BAKED BUTTERNUT SQUASH WITH APPLES

Steps:

• Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
• Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
• Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.

APPLE SAUSAGE STUFFED BUTTERNUT SQUASH

Steps:

• Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
• Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
• Scoop the seeds out of the butternut squash with a spoon.
• Lightly oil the butternut squash 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.
• 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 (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
• 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.

ROASTED BUTTERNUT SQUASH & APPLES

Steps:

• 1. Preheat oven to 350 degrees. Spray a glass baking dish with butter flavor cooking spray.
• 2. Put squash cubes in a large baking dish. Place apples on top and then sprinkle with nuts and raisins.
• 3. Mix the flour, salt, sugar, cinnamon and nutmeg and sprinkle on top. Toss with 2 Tbsp. canola oil. Bake 40 -50 minutes.

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS

Steps:

• Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
• Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
• Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
• Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

ROASTED BUTTERNUT SQUASH WITH APPLES

Steps:

• Heat oven to 400°F. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans and squash in a bowl. Let cool; serve.