Roasted Butternut Squash And Sage Spread Recipes
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
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.
ROASTED BUTTERNUT SQUASH, RED GRAPES, AND SAGE
Categories Fruit Herb Vegetable Side Roast Butternut Squash Fall Healthy Sage Grape Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Combine butternut squash, grapes, onion, and sage in large bowl. Drizzle with oil and melted butter. Season generously with salt and pepper. Toss to coat. Spread out onto large rimmed baking sheet. Roast until squash and onion begin to brown, stirring occasionally, about 50 minutes. Transfer to platter, sprinkle with toasted pine nuts, and serve.
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- Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray lightly with cooking spray.
- In a medium bowl, toss the butternut squash cubes with 1½ tablespoons olive oil, salt and pepper. Spread out on the prepared baking sheet. Roast for 35 to 45 minutes, until the squash is as tender as desired.
- While the squash is roasting, heat ½ tablespoon olive oil in a small skillet. Add the garlic, sage and pine nuts, and sauté until the pine nuts are lightly browned. Remove from heat.
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- Roast for about 30 minutes, turning over halfway through baking time, until squash is fork tender. Serve warm.
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