ROASTED BUTTERNUT SQUASH, RED GRAPES AND SAGE
If you want something different to do with the season's harvest of winter squash, try this delicious roasted side dish.
Provided by Geema
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- In a large bowl, combine the squash, grapes, onions and sage; drizzle in the oil and melted butter.
- Season generously with salt and pepper and toss to coat everything well.
- Spread the mixture on a large rimmed baking sheet and roast until squash and onion begin to brown -- about 50 minutes.
- Sprinkle with pine nuts and serve.
Nutrition Facts : Calories 316.9, Fat 15.4, SaturatedFat 4.7, Cholesterol 15.3, Sodium 14.7, Carbohydrate 47.4, Fiber 7.2, Sugar 16.5, Protein 4.8
ROASTED SQUASH WITH SHALLOTS, GRAPES, AND SAGE
Scoop out the squash seeds and roast them for a nutritious snack.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Cut squashes in half lengthwise. Scoop out seeds and reserve, if desired (see note, above).
- Brush cut sides of squash halves with 1 teaspoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet. Combine grapes, shallot, and sage in a bowl and drizzle with remaining 2 tablespoons oil. Season with salt and pepper; place around squash. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized, 35 to 40 minutes. To serve, fill squash with grain and grape mixture.
BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
Categories Side Sauté Vegetarian Quick & Easy Butternut Squash Fall Vegan Sage Shallot Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
- Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.
ROASTED SQUASH
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
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ROASTED SQUASH AND GRAPES - THIS HEALTHY TABLE
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- Cut the squash into rounds (no need to peel!) and remove all seeds. Drizzle with 2 tablespoons of olive oil and place on a rimmed baking sheet. Sprinkle with salt and pepper.
- Pull the grapes apart so they are in small clusters. Drizzle with 2 tablespoons of olive oil and place on a rimmed baking sheet. Sprinkle with salt and pepper.
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