Roasted Butternut Squash With Spicy Onions Food

ROASTED BUTTERNUT SQUASH AND RED ONIONS

Steps:

• Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
• Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
• Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
• Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
• If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
• To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
• When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
• To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

BUTTERNUT SQUASH WITH ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

SPICE-ROASTED BUTTERNUT SQUASH WITH SMOKED SWEET PAPRIKA

Steps:

• Preheat oven to 375.
• Cut ends off butternut squash, peel, and slice lengthwise.
• Remove seeds and chop into 1 inch cubes.
• In a medium bowl, combine spices, oil and vinegar into a paste.
• Add squash and toss until coated.
• Arrange the squash cubes in one layer in a roasting pan.
• Roast for 20 minutes, toss once, and cook for an additional 25 minutes or until the squash is browned and is tender throughout.

SPICY SWEET ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400° F. Peel and cube butternut squash. (Disclaimer: I am not responsible for any personal injuries or anxiety attacks.)
• Place butternut squash cubes onto a large, rimmed sheet tray.
• In a small bowl, mix together olive oil, syrup, cinnamon, cayenne and salt. Pour olive oil mixture over cubed squash and toss with your hands to coat. Spread out squash so that it is in an even layer.
• Bake for 15-30 minutes, stirring halfway through. Cooking time will depend on how crowded your squash is and how big your cubes are. You want the squash to be fork tender (stick a fork in and it comes right back out), but not mushy.
• Enjoy as a side dish or on a leafy green salad.

ROASTED BUTTERNUT SQUASH WITH SPICY ONIONS

Steps:

• For spicy onions:
• Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5-7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.
• DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.
• For assembly:
• Preheat oven to 350°F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6-8 minutes. Let cool; coarsely chop.
• Increase oven temperature to 400°F. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15-20 minutes.
• Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
• Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.

SOUP ROASTED BUTTERNUT SQUASH SOUP WITH SPICY SEEDS

Steps:

• 1. Preheat the oven to 400°. Slice the squash in half lengthwise, scoop out the seeds and fibrous pulp and separate the seeds from the stringy pulp. Reserve the seeds. Use a sharp knife to score the neck portion of the squash several times, then rub the flesh with olive oil and season with salt. Roast the squash cut side down on a baking sheet until tender and lightly caramelized, about 1 hour.
• 2. In a colander, rinse the reserved seeds and dry with paper towels. Place on a sheet pan and toast in the oven for 5 minutes, until golden and fragrant. In a small bowl, whisk together the melted butter, cayenne pepper, cinnamon and a large pinch of salt. Toss the seeds in the mixture and set aside.
• 3. In a medium stockpot set over medium heat, heat about a tablespoon of vegetable oil. Add the onions, carrots, celery and jalapeño, if using, and cook, stirring often, until tender, about 10 minutes. Add the maple syrup and cook, stirring frequently, until the syrup is reduced by two-thirds, about 5 minutes. Remove the stockpot from the heat and set aside.
• 4. When the squash is done, remove it from the oven and allow it to cool briefly. Remove the squash flesh from the skin and mix it into stockpot with the onion and carrot mixture. Return the stockpot to the stove. Turn the heat to medium, add the chicken stock and cream, bring to a simmer and cook for 10 minutes. Carefully transfer the soup to a blender and blend until smooth OR Use a immersible blender which is much easier in the cooker, without the chance of spilling. Season with the cider vinegar and salt. Serve soup hot with apple, cilantro and toasted seeds.

ROASTED BUTTERNUT SQUASH RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Line a large baking pan or roasting pan with aluminum foil. Lightly oil the foil or spray with nonstick cooking spray.
• With a vegetable peeler or Y-peeler, remove the skin from the squash. Slice in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
• In a large bowl, toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt to taste.
• Roast for 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned.
• Check for seasoning and add salt and pepper if needed.
• Serve hot and enjoy.