CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH RECIPE - (4.5/5)
Provided by Traceylu-2
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. Place squash in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast 15 minutes. Stir squash; roast 5 minutes more. Stir in cheese and thyme. Roast 5 minutes or until squash is tender.
BAKED PARMESAN BREADED SQUASH
Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
PARMESAN-ROASTED BUTTERNUT SQUASH
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Provided by Maggie Ruggiero
Categories Gourmet Thanksgiving Fall Dinner Side Vegetarian Parmesan Butternut Squash Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Milk/Cream
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F with rack in middle.
- Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
- Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
- Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.
CRISPY PARMESAN BUTTERNUT SQUASH CHIPS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.
CRISPY BAKED BUTTERNUT SQUASH
So much flavor concentrates in the skin of vegetables - I'm always delighted when I find a recipe that includes it. Note that some butternut can be very hard, so take care when slicing them. Baked squash is delicious as an appetizer with wild mushrooms or as a side dish with duck, pork and game.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
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.
PARMESAN-BUTTERNUT SQUASH GRATIN
Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore. It's also easy to make ahead - perfect for holiday feasts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.
- In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.
- In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.
- Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.
- Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 6 g, TransFat 0 g
PARMESAN BUTTERNUT SQUASH
Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
More about "crispy parmesan roasted butternut squash recipe 455"
CRISPY BUTTERNUT SQUASH {VEGAN, WHOLE30, …
From sustainablecooks.com
5/5 (9)Total Time 30 minsCategory Side DishCalories 170 per serving
- Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space. Add the rosemary sprigs.
- Bake for 15 minutes. Stir, and bake for another 8-12 minutes depending on your desired level of crisp. Serve fresh from the oven.
BUTTERNUT SQUASH PARMESAN RECIPE | BON …
From bonappetit.com
4.7/5 (48)Author Lauren SchaeferServings 4Estimated Reading Time 6 mins
- Preheat oven to 425°. Heat 1 Tbsp. oil in a medium saucepan over medium. Cook anchovies, garlic, and red pepper flakes, stirring often with a wooden spoon, until sizzling, 30–60 seconds. Add tomatoes and gently break apart with spoon. Reduce heat to low and bring sauce to a low simmer. Cook, stirring occasionally, until sauce is slightly thickened and flavors have melded, about 15 minutes.
- Meanwhile, cut off neck from squash. Peel neck and bulb until you reveal the orange flesh underneath (you might need to take off a few layers). Stand bulb upright on cut end. Starting on one side, slice top to bottom into ¼"-thick planks until you reach the core (you don’t want holes or seeds in your squash). Rotate squash and repeat until you’ve worked all the way around the bulb. Slice neck in half lengthwise, then cut crosswise into ¼"-thick pieces. Transfer squash to a large bowl. Add 2 Tbsp. oil and 1½ tsp. salt and toss to coat.
- Using an immersion blender directly in pot or transferring tomato sauce to a food processor, purée until mostly smooth. Taste and season with salt and black pepper.
EASY ROASTED BUTTERNUT SQUASH PARMESAN - WELL PLATED BY …
CRISPY PARMESAN ROASTED BUTTERNUT SQUASH – 5 …
From 5boysbaker.com
6 SECRETS TO PERFECTLY CRISPY ROASTED BUTTERNUT …
From camillestyles.com
GARLIC BUTTER PARMESAN BAKED BUTTERNUT …
From eatwell101.com
ROASTED BUTTERNUT PARMESAN RECIPE – HOW …
From eatwell101.com
HONEY ROASTED VEGETABLES - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
ROASTED BUTTERNUT SQUASH WITH ONIONS, BACON, AND PARMESAN
From skinnytaste.com
GARLIC PARMESAN ROASTED BUTTERNUT SQUASH - RASA MALAYSIA
From rasamalaysia.com
CRISPY PARMESAN-ROASTED BUTTERNUT SQUASH | PUNCHFORK
From punchfork.com
ROASTED BUTTERNUT SQUASH - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ROASTED BUTTERNUT SQUASH WITH SAGE AND BROWNED BUTTER
From foodiecrush.com
ROASTED BUTTERNUT SQUASH SALAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CRISPY PARMESAN BUTTERNUT SQUASH CRISPS RECIPE - FOOD NETWORK
From foodnetwork.co.uk
CRISPY PARMESAN BAKED SQUASH- SEASONED YELLOW SQUASH RECIPE
From savoryexperiments.com
HONEY-GLAZED HASSELBACK BUTTERNUT SQUASH WITH PARMESAN …
From seriouseats.com
ROASTED BUTTERNUT SQUASH PARMESAN RECIPE - RAQUEL PELZEL - FOOD …
From foodandwine.com
You'll also love