CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
BUTTERNUT SQUASH WITH ORANGE-BUTTER GLAZE
Put a citrus twist on squash. Butter, orange marmalade and spices are the flavor secrets.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place squash, cut sides up, in baking dish.
- Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer or until glazed and tender.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g
AIR FRYER ORANGE-CRANBERRY BUTTERNUT SQUASH WITH GINGER
This colorful side dish uses orange juice, cranberries, and grated fresh ginger to add some extra zing to butternut squash. The air fryer makes preparing dinner convenient, because it leaves your oven available for other duties. Goat cheese crumbles would be a delicious optional topping for this dish.
Provided by Bibi
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.
- Slice butternut squash into 2x3/4-inch pieces and place inside the foil-lined air fryer basket. Sprinkle cranberries on top.
- Stir orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl. Pour over squash and cranberries.
- Set air fryer to 350 degrees F (175 degrees C).
- Air fry for about 10 minutes. Stir contents, making sure to rotate unbrowned pieces to the top and browned pieces to the bottom. Continue air frying for an additional 10 minutes. Stir again, rotating browned pieces beneath the unbrowned pieces, and air fry for about 6 minutes. Stir and cook until squash is fork-tender, about 4 minutes more.
- Place squash and cranberries into a serving dish. Carefully lift the foil out of the air fryer basket and pour cooking liquid over all. Garnish with fresh orange slices and fresh parsley.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 33.8 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 255.8 mg, Sugar 17.8 g
ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH
Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
- Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.
MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES
You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.
Provided by Millie Peartree
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
- In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
- Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
- Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.
BUTTERNUT SQUASH BUTTER
Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. -Wanda Richardson, Somers, Montana
Provided by Taste of Home
Time 1h20m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- Place all ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, until mixture reaches a thick, spreadable consistency, 1 to 1-1/2 hours. Cool to room temperature. Store in an airtight container in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
HONEY ORANGE BUTTERNUT SQUASH
Categories Side Steam Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Orange Butternut Squash Fall Healthy Honey Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a steamer set over boiling water steam the squash, covered, for 5 to 6 minutes, or until it is just tender but not soft, and remove it from the steamer. In a skillet melt the butter with the honey, the zest, and the orange juice, stirring, add the squash and salt and pepper to taste, and cook the mixture over moderately low heat, stirring gently, for 1 to 2 minutes, or until the squash is coated well with the orange mixture.
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