ROASTED BUTTERNUT SQUASH WITH ZUCCHINI AND ROSEMARY
Oil free Roasted Butternut Squash with zucchini, yellow squash, and dates seasoned with rosemary and thyme. A super tasty side dish for any vegan dinner.
Provided by Jen
Categories Vegan Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425F and line a baking sheet with aluminum foil or parchment paper.
- Peel and cube butternut squash, and cut up zucchini and yellow squash either by cubing it or slicing rounds. I sliced mine and then cut each slice in half for a "half moon" shape.
- Place chopped veggies into a mixing bowl and add 1/4 cup of vegetable broth, salt, pepper, rosemary, and thyme. Mix until all veggies have been seasoned.
- Transfer seasoned veggies on to a baking sheet, and add dates by spreading them throughout. I also chopped mine up a bit so that they are smaller pieces to chew on. Roast for 35 to 40 minutes. About half way through, mix everything around and add a sprinkle of veggie broth if needed.
- Keep an eye out on your veggies as heating times vary depending on oven type. Remove from oven once veggies are soft and tender. You can use a fork to check the butternut squash often.
- Serve as is or as a side to a bigger meal. Enjoy!
ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
ROASTED BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNA
I think this recipe originally came from Gourmet, but I think you should make 1.5 times the sauce or else it's too dry.
Provided by Renee D
Categories < 4 Hours
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F and oil 2 large shallow baking pans.
- In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
- While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
- In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
- Reduce temperature to 375°F and butter a baking dish, 13 by 9 by 2 inches. Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagna sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.
- In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden.
- Let lasagna stand 5 minutes. Garnish each serving with rosemary.
Nutrition Facts : Calories 597, Fat 42.3, SaturatedFat 22.8, Cholesterol 118.2, Sodium 660.8, Carbohydrate 41.2, Fiber 5.2, Sugar 5.3, Protein 18.2
ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC
NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.
Provided by KerfuffleUponWincle
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400F degrees.
- In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
- Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.
Nutrition Facts : Calories 109.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 89.7, Carbohydrate 10.1, Fiber 1.8, Sugar 3.8, Protein 1.2
MAPLE AND ROSEMARY ROASTED SQUASH
Roasted squash basted in maple syrup and topped with cheese makes a hearty main course, and with this easy recipe, you don't even have to peel the squash. For a vegetarian version, simply leave out the Worcestershire sauce.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Split the butternut squash in half lengthways and scoop out and discard the membrane and seeds from the centre. Deeply score the flesh with a sharp knife and place skin side down on a large baking tray.
- Divide the sliced red onion between the cavity of each squash. Whisk together the maple syrup, Worcestershire sauce, Dijon mustard and olive oil and brush the mixture over the squash and onion. Season, then cover with foil and roast for 30 minutes, or until nearly soft. Baste the squash with the maple mixture once during cooking.
- In a bowl, mix together the cheese, pine kernels and rosemary. Remove the foil from the squash and sprinkle the cheese mixture over the top. Return to the oven and cook for a further 10-15 minutes, or until the squash is tender and the topping is golden brown.
- Serve with a green salad, which you can dress with a simple vinaigrette.
Nutrition Facts : Calories 554, Fat 26.5, SaturatedFat 9.5, Cholesterol 40.9, Sodium 318.9, Carbohydrate 72.5, Fiber 10, Sugar 24.2, Protein 16.5
ROASTED BUTTERNUT SQUASH WITH LIME AND ROSEMARY
Make and share this Roasted Butternut Squash With Lime and Rosemary recipe from Food.com.
Provided by MarraMamba
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F; peel squash and cut into cubes about 1 inch square.
- Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss well so squash is all coated with oil.
- Arrange squash on roasting pan in single layer. Dot with butter. Roast for 40-50 minutes, turning several times, or until squash is quite softened and getting browned on the edges.
- Season with sea salt and fresh ground black pepper, and serve hot.
Nutrition Facts : Calories 175, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 56.6, Carbohydrate 16.8, Fiber 2.9, Sugar 3.1, Protein 1.5
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