Sweet And Spicy Butternut Squash Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Steps:

• Preheat oven to 425 degrees Costco sells organic cubed butternut squash. I use it all the time and its a great time saver.
• Place cubed squash in your roasting pan and drizzle with olive oil. Bake for about 15 min, then remove from oven to add honey and red pepper. Give a toss and return to oven until tender. (If you prefer a bolder flavor, add more honey and red pepper after about 10 minutes)
• Roasting time will vary, depending on what size pan you have and how much is in it. My pan was a 9x9 roaster, so it took about 35-40 minutes to cook. If were in a larger pan and more spread out, it would have cooked a little faster. Check periodically to see if the squash is tender.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add beef and cook and stir until browned and crumbly, 5 to 7 minutes.
• Transfer beef mixture to the bottom of a slow cooker and add butternut squash and frozen mixed vegetables. Stir in diced tomatoes with green chilies, diced tomatoes, chicken broth, chipotle peppers in adobo, tomato paste, chili powder, cumin, garlic powder, cayenne pepper, and brown sugar; mix together.
• Set heat to High; wait to bring to a simmer. Cover, set heat to Low and cook, 8 hours to overnight.

Steps:

• Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
• Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
• Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
• Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.