Roasted Squash With Lemon And Nutmeg Food

ROASTED ACORN SQUASH WITH LEMON AND NUTMEG

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, arrange squash wedges in a single layer. Dot with butter pieces. Roast until squash is tender and golden, about 30 minutes, flipping squash every 10 minutes. Season with salt and pepper and sprinkle with lemon zest and nutmeg. Serve warm or at room temperature.

ROASTED SQUASH WITH LEMON AND NUTMEG

Steps:

• Preheat oven to 425°.
• On rimmed baking sheet (I lined the sheet with parchment paper), arrange the winter squash in a single layer.
• Dot with unsalted butter, cut into small pieces.
• Roast until squash is tender and golden, about 40 minutes. (Not: baking time may vary).
• Season with coarse salt and ground pepper and sprinkle with the Meyer lemon zest and ground nutmeg.
• Serve Meyer lemon wedges on the side.

ROASTED BUTTERNUT SQUASH IN BROWN BUTTER AND NUTMEG

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.

ROAST BUTTERNUT SQUASH WITH LEMON AND MUSTARD

Steps:

• Firstly preheat the oven to 180°C/350°F.
• Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds.
• Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic.
• Drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well.
• Place in the oven for about 30 minutes.
• Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter.
• Season well with salt and pepper and blend for about 1 minute.
• Remove from the blender, adjust seasoning.
• and place in a serving bowl, top with the parsley and remaining butter.