ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR
This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.
Provided by M.Perry
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g
SWEET BUTTERNUT SQUASH
Make and share this Sweet Butternut Squash recipe from Food.com.
Provided by Miss Erin C.
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the squash in half and take out the seeds.
- Bake at 350 for 30 minutes with the cut side down.
- Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
- Salt and pepper if desired.
Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1
CARAMELIZED BUTTERNUT SQUASH
Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
KADDU (SWEET AND SOUR BUTTERNUT SQUASH)
This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.
Provided by Priya Krishna
Categories vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
- Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.
SCALLOPED SWEET POTATOES AND BUTTERNUT SQUASH
I made this up to go with some grilled salmon and boy, it sure turned out a lot better than I expected! A nice twist on the old scalloped potatoes.
Provided by Shandalulu
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Brush sweet potatoes and squash with olive oil. Arrange sweet potatoes on a baking sheet; set squash aside.
- Bake sweet potatoes in the preheated oven for 5 minutes. Add squash to sweet potatoes; cook until almost tender, 10 to 15 minutes. Remove and cool.
- Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes. Add flour, milk, and sage; season with garlic salt and black pepper. Cook and stir until flour is dissolved and sauce is thickened, 5 to 10 minutes.
- Remove and discard skins from sweet potatoes and squash. Thinly slice sweet potatoes and squash. Arrange sweet potato slices in the bottom of the prepared baking dish. Layer half the squash atop sweet potatoes. Pour a little less than half the cream sauce over squash. Sprinkle with half the Asiago cheese. Repeat layering with remaining squash, cream sauce, and Asiago cheese, respectively. Cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove foil and bake until cheese is melted and bubbling, about 10 more minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 35.4 g, Cholesterol 25.8 mg, Fat 13.4 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 6.1 g, Sodium 215 mg, Sugar 9.8 g
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