MASHED BUTTERNUT SQUASH
A recipe I conjured up for a fall/Thanksgiving celebration!
Provided by witchboudicca
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pierce butternut squash skin with a small knife and place cut-side down in a baking dish; pour in enough water for a depth of 1/2 inch. Cover dish with aluminum foil.
- Bake in the preheated oven until squash is tender, about 1 hour.
- Scoop squash into a bowl; add 3/4 cup sour cream, butter, brown sugar, cinnamon, salt, and pepper. Mash mixture using a potato masher or fork until smooth. Garnish with parsley and 1 tablespoon sour cream.
Nutrition Facts : Calories 276 calories, Carbohydrate 33.1 g, Cholesterol 40.8 mg, Fat 16.7 g, Fiber 5.4 g, Protein 3.6 g, SaturatedFat 10.4 g, Sodium 109.6 mg, Sugar 7.4 g
ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR
This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.
Provided by M.Perry
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
- Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g
ROASTED BUTTERNUT SQUASH
A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings, plus leftovers
Number Of Ingredients 4
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.
CARAMELIZED BUTTERNUT SQUASH
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
Provided by Pianolady
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Cut off the ends of each butternut squash and discard.
- Peel the squash and cut in half lengthwise.
- Using a spoon, remove the seeds.
- Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
- Add the melted butter, brown sugar, salt and pepper.
- With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
- Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
- Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
- Adjust seasonings if needed.
- Serve hot.
- Enjoy!
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
CINNAMON ROASTED BUTTERNUT SQUASH
Not only is roasted butternut squash a perfect side dish, it's perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you've got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
- Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
- Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
Nutrition Facts : Calories 203, Protein 3 g, Carbohydrate 37 g, Fiber 6 g, Sugar 11 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg
ROASTED BUTTERNUT SQUASH
This recipe is courtesy of Rob Crespi and Nick Kenner of Just Salad.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Transfer to a baking sheet in an even layer, and roast until tender, about 20 minutes.
ROASTED BUTTERNUT SQUASH IN BROWN BUTTER AND NUTMEG
Make and share this Roasted Butternut Squash in Brown Butter and Nutmeg recipe from Food.com.
Provided by IHeartDogs
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Cut peeled and seeded squash into 1-inch cubes.
- Spray a baking sheet or dish with nonstick cooking spray.
- Place squash on baking dish and drizzle with olive oil.
- Toss to coat and arrange in a single layer.
- Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
- Transfer to serving dish or bowl.
- Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!
- Pour over squash, toss to coat, and sprinkle with nutmeg.
- Serve hot.
MASHED ROASTED BUTTERNUT SQUASH
Roasted garlic, sage, and lemon team up to make this savoury Mashed Roasted Butternut Squash delicious. It's so easy to make but special enough for your holiday table.
Provided by Colleen Milne
Categories Side Dish
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°
- Line a baking sheet with parchment or foil
- Wash butternut squash, then pierce with a fork in several places
- Cut the top off the head of garlic to expose the cloves.
- drizzle the cloves with olive oil and wrap the head in foil
- Put the squash, and garlic, on the baking sheet and bake for 45 minutes in the center of the oven
- Remove garlic from oven, returning squash for 30 minutes longer, or until you can insert a knife easily at the thickest point
- Squeeze garlic cloves into a large bowl and mash with a fork.
- Remove squash from the oven, and slice in half, lengthwise
- Scoop out and discard the seeds
- Scoop the butternut flesh from the skin and add it to the bowl with the garlic
- Add butter, lemon juice, dried sage, salt & pepper
- With a potato masher, mash until blended and the consistency that you like
- Serve hot, with optional sage garnish
Nutrition Facts : ServingSize 1 g, Calories 116.81 kcal, Carbohydrate 15.64 g, Protein 1.43 g, Fat 6.61 g, SaturatedFat 2.8 g, Cholesterol 10.03 mg, Sodium 38.64 mg, Fiber 2.75 g, Sugar 2.98 g
BAKED BUTTERNUT SQUASH
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
CINNAMON ROASTED BUTTERNUT SQUASH
This delicious side dish is perfect for the holidays but easy enough for a busy weeknight. Perfectly roasted squash with cinnamon and nutmeg.
Provided by Kristen McCaffrey
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Carefully peel and chop the squash into 1 inch cubes.
- Toss with olive oil, cinnamon, nutmeg, salt, and pepper.
- Lay out in one single layer on a baking sheet. I cover mine in foil for easier clean up. Bake for 25-30 minutes or until squash is tender. Taste and season as needed.
Nutrition Facts : ServingSize 1 cup, Calories 118 cal, Carbohydrate 15 g, Fat 7 g, Protein 1 g, Fiber 3 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 5 mg, Sugar 3 g
HOW TO ROAST BUTTERNUT SQUASH CUBES RECIPE
Learn how to roast butternut squash cubes with my foolproof steps. This basic baked butternut squash recipe is easy to make and can be used in soups, salads, grain dishes, tacos and more.
Provided by Aysegul Sanford
Categories Vegan side dish
Time 45m
Number Of Ingredients 5
Steps:
- Adjust oven rack to middle position and preheat the oven to 425 degrees.
- Place diced butternut squash on the prepared pan. Drizzle with olive oil, salt, and black pepper. Give it a toss to ensure that all of the cubes are coated with the oil and the seasoning.
- Arrange the squash cubes on an even layer on a large baking sheet.
- Roast, turning them halfway through, for 30-35 minutes until they are lightly golden brown on the edges or until a knife inserted in one of the cubes comes in and out easily.
- Carefully transfer onto a plate and serve while still warm.
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- Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a baking sheet and cook in the preheated oven until the squash is soft and can be easily pulled away with a fork, about 50 - 60 minutes.
- While the squash is roasting, prepare the crunchy topping by combining 3 Tbsp. of melted butter in a bowl with the brown sugar and the flour. Mix with a fork just until it forms a crumbly mixture. Stir in the pecans. Set this aside for now.
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