Pan Roasted Butternut Squash Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

Steps:

• Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover. Simmer on medium heat 5 to 6 min. or until squash is crisp-tender.
• Uncover skillet; cook squash on high heat 4 to 6 min. or until squash is lightly browned and liquid is cooked off. Remove from heat.
• Add dressing; stir to evenly coat squash. Sprinkle with cheese.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
• Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
• Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper.
• Roast in the preheated oven until golden and crispy, about 25 minutes.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed sheet pan with parchment paper.
• Place the butternut squash, baby carrots, garlic and onion in a large mixing bowl. Add the oil, salt and pepper and toss to coat.
• Transfer the squash mixture to the lined sheet pan and spread the mixture evenly across the pan. Bake until the onions are lightly browned, 40 to 45 minutes. Allow to cool slightly.
• Place half of the cooked vegetables in a blender using tongs along with 2 cups chicken broth and half the ginger. Blitz until smooth and transfer to a large soup pot. Repeat with the remaining vegetables, broth and ginger.
• To serve immediately, place the pot over medium heat. Warm the soup through and season with salt and pepper to taste.
• To freeze, divide soup evenly among four 16-ounce mason jars. Leave at least 1 inch of space at the top of each jar to prevent cracking. Screw on lids and freeze. To serve, place jars in a saucepan filled with cold water over medium heat until warm. Or, place a frozen jar in your lunchbox and reheat in the microwave for an on-the-go lunch.