SIMPLE ROASTED BUTTERNUT SQUASH
Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.
Provided by MChele
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g
ROASTED BUTTERNUT SQUASH AND GARLIC LASAGNA
This is a recipe a dear aunt passed on to me. I have made it many times. It is simple and easy to made parts of it in advance to save on time.
Provided by ANNARICCIJOHNSON
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Brush the butternut squash halves with vegetable oil and season with salt. Roast in the preheated oven until golden and easily pierced with a knife, 45 to 50 minutes. Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
- Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes. Whisk in the milk until smooth. Bring to a simmer, and cook until thick, about 10 minutes, whisking occasionally. Stir in the butternut squash and season with salt and pepper. Sauce can be made 3 days ahead and refrigerated.
- Reduce oven temperature to to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Beat the heavy cream until foamy in a large glass or metal mixing bowl. Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
- Pour 1 cup of the butternut sauce into the baking dish and place 3 lasagna noodles on top in a single layer. Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of Parmesan cheese. Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese. Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered. Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes. Allow to rest for 5 minutes before serving.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 33.5 g, Cholesterol 51.7 mg, Fat 19.3 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 10.2 g, Sodium 292.9 mg, Sugar 7 g
ROASTED BUTTERNUT SQUASH AND GARLIC DIP
Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
- When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.
Provided by Nancy A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
- Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
- Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
- Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
- Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g
GARLIC ROASTED BUTTERNUT SQUASH
Make and share this Garlic Roasted Butternut Squash recipe from Food.com.
Provided by Lori Mama
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and discard seeds of the squash.
- Clean out peppers
- Cube vegetables in small dice and place in large bowl.
- Peel and mince garlic and add to squash.
- Add the oil, rosemary, cheese, salt and pepper.
- Mix all together well and place in a greased baking dish.
- Bake uncovered at 350°F for 1 hour.
Nutrition Facts : Calories 222.3, Fat 9.6, SaturatedFat 3.5, Cholesterol 14.7, Sodium 265, Carbohydrate 28.9, Fiber 5.1, Sugar 6, Protein 8.9
GARLIC-FETA ROASTED BUTTERNUT SQUASH WITH CHICKEN
This is just something I threw together when I had a bunch of butternut squash that I needed to use. It turned out really tasty, so I decided to write it down.
Provided by Khaos WolfKat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, chicken, red onion, feta cheese, olive oil, garlic, pepper, and sea salt together in a roasting pan.
- Roast in preheated oven, stirring every ten minutes or so, until the chicken is no longer pink in the center and the squash cubes are tender, 30 to 40 minutes.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 32.2 g, Cholesterol 99.3 mg, Fat 16.4 g, Fiber 5.3 g, Protein 34.4 g, SaturatedFat 7 g, Sodium 583.3 mg, Sugar 8.1 g
ROSEMARY ROASTED BUTTERNUT SQUASH
Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.
Provided by Kristin Licavoli
Categories Side Dish Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
- Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g
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