CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
ROASTED SQUASH AND TOMATOES
Steps:
- Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SQUASH, FETA & PINE NUT TART
Ready-made puff pastry makes it easy to go meat free - top with spicy harissa paste, salty cheese, sweet pumpkin and mint
Provided by Cassie Best
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put a large baking tray on the middle shelf to heat up. On a floured surface, roll out the pastry to a 30cm square. Trim the edges, lightly score a 1cm border around the edge of the tart, and prick the centre all over with a fork. Transfer the pastry base to a sheet of baking parchment.
- Mix the chutney and harissa, and spread over the middle of the pastry. Arrange the squash in one layer over the top, then season. Put the tart on the hot baking tray and bake for 30 mins.
- Remove the tart, scatter over the feta and pine nuts, and bake for 20 mins more. Scatter over the mint and rocket to serve.
Nutrition Facts : Calories 676 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 3 milligram of sodium
ROASTED BUTTERNUT SQUASH AND FETA PIE
Sweet caramelized onions and roasted butternut squash (called butternut pumpkin in Aussieland), teamed with feta cheese and partially encased in pastry. The roasting intensifies the sweet flavor of the squash and gives it a creamy texture, nicely balanced by the feta. Reduce the amount of fresh herb if you prefer. Preparation time does not include cooling.
Provided by Daydream
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F (200C), with rack positioned in the middle.
- Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
- Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
- Bake for 20 minutes, or until squash is just tender and starting to brown.
- Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
- While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
- Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
- Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
- Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
- Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
- Place the pastry circle on a baking tray lined with baking paper.
- Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
- Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
- Bake in the oven for 25 minutes or until pastry is crisp and golden.
- Cover the vegetables loosely with foil if they look to be over-browning.
ROASTED BUTTERNUT SQUASH, ONION, TOMATO AND FETA TART
This terrific combination of flavors I found in STYLE magazine, November 2008. It was recommended as a light lunch with a side salad, but I made it for Thanksgiving as an appetizer and it was a hit! Looks a lot harder to make than it was (I don't make difficult dishes).
Provided by Wendy0
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown.
- In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk.
- Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into ½-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.
Nutrition Facts : Calories 527.6, Fat 36.9, SaturatedFat 11.3, Cholesterol 53.5, Sodium 571.6, Carbohydrate 40, Fiber 2.7, Sugar 6.1, Protein 11.2
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
Categories Cheese Vegetable Bake Thanksgiving Vegetarian Lunch Butternut Squash Fall Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
- Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.
RED ONION, FETA & OLIVE TART
Make and share this Red Onion, Feta & Olive Tart recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425°F
- Heat the oil in a frying pan, then gently fry the onions for about 15 mins until golden and soft.
- Add the sugar and balsamic vinegar, then cook for a further 5 - 10 mins until the juices are reduced and syrupy. Leave to cool.
- Unroll the puff pastry onto a baking tray. Score a line a finger-width in from the edge all the way around, then cover the middle with the onion mix. Scatter the feta and olives over.
- Season and drizzle the extra virgin olive oil over the topping.
- Bake for 15 mins or until the pastry is risen and golden and the base is crisp.
- Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 735.7, Fat 52.8, SaturatedFat 14.6, Cholesterol 26.8, Sodium 861.3, Carbohydrate 56.1, Fiber 3.5, Sugar 11.7, Protein 11.5
BAKED FETA WITH BURST TOMATOES & CHILLI HONEY
Enjoy baked feta with roasted cherry tomatoes and honey. It's an ideal starter for a dinner party - serve with a green salad and crusty bread
Provided by Good Food team
Categories Starter
Time 50m
Yield Serves 4 as a starter
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
- In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.
Nutrition Facts : Calories 264 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.3 milligram of sodium
ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART
This is probably my all time favorite recipe. It is extremely decadent and rich. A bit time consuming but it's worth it!! Adapted from Gourmet. Please use your favorite dough recipe or a prepared crust!
Provided by Kimke
Categories Onions
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Using a prepared pie crust or your favorite crust recipe. On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick).
- Fit dough into an 11-inch tart pan with a removable fluted rim.
- Freeze shell 15 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice.
- Bake shell in middle of oven until edge is pale golden, about 20 minutes.
- Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden.
- Leave oven on.
- Cool shell in pan on a rack.
- Halve squash and scoop out seeds.
- Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
- While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
- Cool squash and scoop out flesh.
- In a food processor purée squash.
- Add whole egg, egg yolk, and cream and blend well.
- Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste.
- Pour filling into shell, smoothing top.
- In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well.
- Sprinkle bread crumb mixture evenly over filling.
- Bake tart in middle of oven 40 minutes, or until filling is set.
- Cool tart in pan on rack 10 minutes and carefully remove rim.
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