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 WITH HERBES DE PROVENCE (COOKING LIGHT)
This is a great Cooking Light recipe--that no longer seems to be on their web site! It is super easy and super delicious! (Note: Time includes squash prep time)
Provided by Dwynnie
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.
ROASTED ASPARAGUS WITH HERBES DE PROVENCE
Make and share this Roasted Asparagus With Herbes De Provence recipe from Food.com.
Provided by Messiejessie625
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer.
- Roast in preheated oven until tender and lightly browned, about 12 minutes.
Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 0.1
OVEN-ROASTED HOKKAIDO SQUASH
Make and share this Oven-Roasted Hokkaido Squash recipe from Food.com.
Provided by Lalaloula
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the squash, remove the seeds and cut into u-shaped pieces (the peel of this squash is edible). Place them on a paper-lined baking tray.
- Peel the garlic, press it into a small bowl and mix with the oil. Season with salt and pepper.
- Brush the pieces of squash with the marinade. Sprinkle with gomashio.
- Bake at 200° C in the preheated oven for about 20-25 minutes .
BUTTERNUT SQUASH SOUP (COOKING LIGHT)
Make and share this Butternut Squash Soup (Cooking Light) recipe from Food.com.
Provided by dangerpantz
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
- 2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Nutrition Facts : Calories 107.4, Fat 3.3, SaturatedFat 2, Cholesterol 8.4, Sodium 142.2, Carbohydrate 19.9, Fiber 3.5, Sugar 5.4, Protein 2.1
BUTTERNUT SQUASH SOUP WITH HERBES DE PROVENCE
I loved the silken texture and sheen of this soup. It made it "rich, thick and creamy" just by adding oatmeal. I would have never thought to use it before I tried the recipe. Modified from Lorna Sass' Short-Cut Vegetarian.
Provided by That is Dr House to
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Note Butternut squash should be peeled and seeded and cut into 1 1/2-inch chunks. Leeks use the white and green parts. You can use regular stock in place of the water and omit the veggie stock powder. Also note that it can be any type of stock powder. Chicken would work best. You can add up to 3 tsp sherry vinegar or balsamic vinegar If you like, stir in a tablespoon of basil or rosemary olive oil at the end for added flavor depth. I used basil.
- Finely chop squash. A food processor works well here. You should have 5 cups. Finely chop celery. Set aside with squash.
- Heat 2 tbsp of water and saute the leeks for 1 minutes. Note you can also use the basil olive oil for this if you are not keeping fat free. Saute the leeks for 1 minutes.
- Add the water and stock powder or add the stock and bring to a boil over high heat. Stir in squash, celery, oats, Herbes de Provence and salt then return to boil. Reduce the heat to medium, cover and cook at gentle boil until squash is soft. About 15 minutes.
- Puree the soup with an immersion blender[I use the Phillips. works fine] or cool slightly and transfer in small batches to food processor or blender and blend until smooth and creamy.
- Stir in enough vinegar to heighten the flavors. Adjust salt if needed, and reheat if necessary. Garnish with the chives.
- From recipe "Cooking under pressure: After the initial sauté, cook all the ingredients in a pressure cooker for 4 minutes under high pressure. Use a quick-release method or allow the pressure to come down naturally. Proceed as directed in the recipe.".
Nutrition Facts : Calories 153.9, Fat 0.8, SaturatedFat 0.1, Sodium 335.3, Carbohydrate 36.9, Fiber 6.4, Sugar 7, Protein 4.2
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