Shamelessly Simple Baked Butternut Squash Food

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
• Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
• Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

ROASTED BUTTERNUT SQUASH PARMESAN

Steps:

• Place a rack in the center of your oven and preheat to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, stir together the squash, olive oil, garlic, salt, Italian seasoning, pepper, and half of the Parmesan cheese. Spread into a single layer on the prepared baking sheet. Roast in the oven for 10 minutes.
• Remove the pan from the oven and carefully toss the squash. Spread back into an even layer, sprinkle with the remaining Parmesan, then return to the oven and continue cooking until the squash is tender and the Parmesan is golden, about 10 additional minutes. Transfer to a bowl (or serve it right off the baking sheet). Sprinkle the thyme over the top. Enjoy hot.

SHAMELESSLY SIMPLE BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400°F.
• Arrange squash cubes in a single layer in a casserole.
• Drizzle evenly with olive oil.
• Bake for 45 minutes to 1 hour when edges of squash are nicely browned.

SIMPLE ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

CRISPY BAKED BUTTERNUT SQUASH

Steps:

• Heat the oven to 375 degrees F (190 degrees C).
• Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
• Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.
• Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
• Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.

CARAMELIZED BUTTERNUT SQUASH

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.

BAKED BUTTERNUT SQUASH WITH CHEESE AND HEAVY CREAM

Steps:

• Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :) I highly recommend getting the peeler. It will make your life easier when you peel it.
• Second, cut the squash in slices. The slices should be 1 cm thick or how you like it.
• Third, remove all the seeds from every slice.
• Cut the squash slices in small square pieces.
• Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker.
• When the squash is not so hard anymore, remove the water from it.
• In a glass baking bowl, put a little bit of heavy cream on the bottom.
• Put the half of the squash squares pieces in a baking bowl.
• Cover the top with half of the heavy cream and half of the cheese.
• Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese.
• Put the salt, garlic and pepper (optional).

LIGHT BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350.
• Place the squash halves on a cookie sheet.
• Spray each half of the squash 5-10 times with the butter spray.
• Sprinkle each half of the squash with brown sugar. (Adding a sprinkle of pumpkin pie spice tastes good too!).
• Bake at 350 for an hour or until soft.
• Serve in shell.

BAKED BUTTERNUT SQUASH

Steps:

• Cut squash in half lenghtwise; discard seeds.
• Brush squash with butter.
• Combine the salt, cinnamon, nutmeg, and pepper; sprinkle over squash halves.
• Place 2 teaspoons brown sugar in each half.
• Sprinkle remaining brown sugar over cut sides of squash.
• Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
• Cover and bake at 350 degrees F. for 40 minutes.
• Uncover; bake 15-25 minutes longer until squash is tender.