SWEET BUT SAVORY BUTTERNUT SQUASH
A little bit sweet and a little bit savory. This squash is a great side dish to chicken or pork, but it can also stand all alone as a main course. Recipe from Rachel Ray's October 2008 magazine.
Provided by januarybride
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
- Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
- Cover skillet and cook until the squash is tender, about 10 minutes.
- Using a slotted spoon, transfer the squash mixture to a bowl.
- Cook the remaining liquid until syrupy, about 5 minutes.
- Serve squash with pan juices poured over top.
Nutrition Facts : Calories 223.7, Fat 7.3, SaturatedFat 1.1, Sodium 10.8, Carbohydrate 41.9, Fiber 4.6, Sugar 21.8, Protein 2.5
SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH
The glaze creates a smoky caramelized topping, and the cranberries and pistachios add tartness and crunch. My 10-year-old walked in as I pulled this from the oven for the first time and announced, 'that's beautiful!' It's just as amazing in flavor, and it makes a gorgeous, elegant side.
Provided by Angela Sackett Superhotmama
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
- Bake in the preheated oven until softened, about 20 minutes.
- Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
- Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
- Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
- Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
- Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
- Bake in the hot oven 10 minutes more.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 68 g, Cholesterol 30.5 mg, Fat 19 g, Fiber 9.3 g, Protein 5.5 g, SaturatedFat 8.3 g, Sodium 421.8 mg, Sugar 30.5 g
SWEET & SAVORY BUTTERNUT SQUASH AND WILD RICE SAUTé
I came up with this recipe while I was trying to get rid of some leftovers and refrigerator odds and ends. The crisp beans, creamy squash, and savory seasonings complement each really nicely. If you have rice and squash already cooked, it's a snap to put together. Serves 2 as a main dish, 4 as a side.
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Warm oil in a large sauté pan over medium heat.
- Place green beans and shallots in pan and cook 3 minutes.
- Add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
- Add rice and cook until heated through. Season to taste with salt and pepper.
- *NOTE: To roast squash, cut in half lengthwise and scoop out the seeds. Spray cut surface with olive oil, and place cut side up on a baking pan. Place pan on center rack in a preheated 400°F oven and roast 45 minutes, until fork-tender. When squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch).
Nutrition Facts : Calories 293.6, Fat 7.5, SaturatedFat 1.1, Sodium 18.9, Carbohydrate 52.9, Fiber 8.4, Sugar 4.8, Protein 9
SWEET BUTTERNUT SQUASH
Make and share this Sweet Butternut Squash recipe from Food.com.
Provided by Miss Erin C.
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the squash in half and take out the seeds.
- Bake at 350 for 30 minutes with the cut side down.
- Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
- Salt and pepper if desired.
Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1
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