Spice Roasted Butternut Squash Food

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SPICY HONEY-GLAZED BUTTERNUT SQUASH



Spicy Honey-Glazed Butternut Squash image

The combination of harissa, honey, lemon and cumin works incredibly well with butternut squash. Everything gets tossed together in the same pan and roasted until the squash is beautifully glazed.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons
3 tablespoons harissa paste
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1/2 lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt
2 teaspoons red wine vinegar
Torn fresh mint, for topping

Steps:

  • Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
  • Drizzle the squash with the vinegar and top with mint.

SPICE ROASTED BUTTERNUT SQUASH



Spice Roasted Butternut Squash image

Butternut squash is a delicious nutty tasting vegetable. Roasting brings out it natural sweetness, which is nicely balanced with the spices. This dish is great with grilled fish or meat, or wonderful on its own with a spoonful of yogurt.

Provided by Lene8655

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 (850 g) butternut squash
2 tablespoons olive oil
1 teaspoon cumin seed
1 teaspoon crushed red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon sea salt

Steps:

  • Preheat the oven to 200 degrees centigrade.
  • Peel the butternut squash, then halve it lengthways and scoop out and discard the seeds.
  • Cube the flesh.
  • Put the olive oil in a roasting tin and place in the oven.
  • Place the cumin, chili, coriander and salt in a pestle and mortar and crush together lightly.
  • Throw the spices into the hot oil, then add the butternut squash, tossing to coat the pieces in the spiced oil.
  • Roast for 30-35 minutes, turning from time to time until tender and golden brown.

SPICE-ROASTED BUTTERNUT SQUASH WITH SMOKED SWEET PAPRIKA



Spice-Roasted Butternut Squash With Smoked Sweet Paprika image

An easy side dish that can also be served at room temperature as part of a salad. I love the combination of smoked sweet paprika and sweet butternut squash.

Provided by Whats Cooking

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 large butternut squash
1 teaspoon smoked sweet paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon fresh ground black pepper
2 teaspoons balsamic vinegar
3 tablespoons extra virgin olive oil

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.

Nutrition Facts : Calories 168.5, Fat 7, SaturatedFat 1, Sodium 10.6, Carbohydrate 28, Fiber 4.9, Sugar 5.3, Protein 2.5

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH



Spicy Butternut Squash Pasta With Spinach image

Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.

Provided by Yasmin Fahr

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
3 tablespoons olive oil, plus more for serving
1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2-inch cubes (about 6 cups)
1 tablespoon ground cumin (see Tip)
1/2 teaspoon red-pepper flakes, plus more as needed
1 pound penne or other tubular pasta
1 cup low-sodium vegetable broth (or water)
3/4 cup grated Parmesan
3 packed cups baby spinach
1 (8-ounce) ball fresh mozzarella, torn into bite-size chunks
1 jalapeño, sliced into rounds
1/3 cup flat-leaf parsley and tender stems, roughly chopped

Steps:

  • Bring a large covered pot of heavily salted water to a boil.
  • Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
  • Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
  • When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
  • Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
  • Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

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