Mango Butternut Squash Bake Recipes

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MANGO BUTTERNUT SQUASH BAKE

I had never eaten butternut squash before so fixed it plain and then went from there, it started by my using orange juice in it. The next time, I just expanded on the idea and added more stuff and found I did not have any OJ but did have mango juice and it came out 'licious!

Provided by Cathy Smith @GrannyGrumpsTable

Categories     Vegetables

Number Of Ingredients 8



Mango Butternut Squash bake image

Steps:

  • Peel the squash and cut in chunks, boil in salted water till tender. Drain well and let dry a bit. Preheat oven to 350. Take squash and mash with potato masher, then add the remaining ingredient one at a time and mix well. Spread this into a buttered casserole. Bake for 30 minutes.
  • You can use orange juice and add a bit of orange zest into it. Then at the end spread a little orange marmalade over the top and broil it just a couple of minutes.

1 - large butternut squash, about 3 pounds
1/4 cup(s) melted butter
1/2 cup(s) mango juice
1/4 cup(s) packed dark brown sugar (can use light)
1/2 teaspoon(s) salt
1/4-1/2 teaspoon(s) cinnamon, ground
1/8 - 1/4 teaspoon(s) ginger
1/8-1/4 teaspoon(s) cloves

MANGO-BACON-BUTTERNUT SQUASH HASH

All the Paleo staples in one!

Provided by Chris Denzer

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 2

Number Of Ingredients 5



Mango-Bacon-Butternut Squash Hash image

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 91.3 g, Cholesterol 14.9 mg, Fat 6.6 g, Fiber 14.6 g, Protein 11.8 g, SaturatedFat 2.1 g, Sodium 416.8 mg, Sugar 29.1 g

3 slices bacon, cut into 1/4-inch squares
1 butternut squash, peeled and cubed
1 teaspoon thyme
1 mango, peeled and cubed
salt and ground black pepper, to taste

PAMPI'S MANGO BUTTERNUT SQUASH PECAN SWEET BREAD

ok, so i don't bake. but i do ;) in denial proud of this one - it's pretty stunning i modified Tonkcats' fabulous zucchini bread Recipe #3877. the mango butternut and some of the proportions are mine

Provided by Pampi

Categories     Breads

Time 40m

Yield 2 loafs, 4-6 serving(s)

Number Of Ingredients 17



Pampi's Mango Butternut Squash Pecan Sweet Bread image

Steps:

  • 1. preheat oven to 350.
  • 2. cream eggs, oil, mango.
  • 3. add sugar and vanilla.
  • 4. add dry ingredients and mix well.
  • 5. stir in butternut, then nuts.
  • 6. 2 small pan loafs. bake 25-30 minutes -- large pan loaf 50 minutes.
  • 7. remove from oven and cool.
  • 8. bread freezes well because it is moist.

Nutrition Facts : Calories 1044.2, Fat 38.5, SaturatedFat 5, Cholesterol 139.5, Sodium 979.9, Carbohydrate 162.2, Fiber 10.4, Sugar 78.5, Protein 18.5

3 eggs
3/4 cup canned mango, slices smash them
1/4 cup oil (a tad less is fine)
1 tablespoon vanilla
1 1/2 cups granulated sugar
1 cup whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon grated fresh ginger or 1/4 teaspoon ginger powder
1/4 teaspoon baking powder
2 cups butternut squash (thaw a bag of frozen butternut squash and squeeze out water)
1 cup chopped pecans
whipped cream and milk

BAKED BUTTERNUT SQUASH

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4



Baked Butternut Squash image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

BAKED BUTTERNUT SQUASH

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7



Baked Butternut Squash image

Steps:

  • Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

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