ROASTED BUTTERNUT SQUASH WITH PINE NUTS AND PARMESAN
Making roasted butternut squash with pine nuts and parmesan couldn't be easier. It's such a delicious dish-try Ree Drummond's homemade dish for a dinner side.
Categories Thanksgiving main dish
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. 2.
- Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.
- Melt the butter in a small pan, or in a bowl in the microwave. Use a spoon to skim off the solids so most of them are gone. (Note: It's easier if you go ahead and melt the whole stick, then reserve the rest for another use.)
- Drizzle 4 tablespoons of the skimmed butter into the bowl with the squash. Add salt and pepper and toss to combine. Pour the squash onto a baking sheet and spread them into a single layer.
- Bake for 20-25 minutes, then crank up the heat to 400 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.
- Grate the Parmesan and sprinkle it over the squash. Toss it quickly so that the cheese won't melt (it should only soften), then transfer the mixture to a plate.
- Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add those to the plate with the squash and toss to combine.
- Add more Parmesan if you'd like, then serve the squash in small dishes or over a salad tossed in vinaigrette.
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
BAKED BUTTERNUT SQUASH WITH TOMATOES AND PINE NUTS
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash. Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes. Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts. Bake gratin until heated through and cheese is softened, about 10 minutes. Serve gratin drizzled with oil.
BUTTERNUT SQUASH WITH GRAPES
Gourmet-style squash that's delicious and easy to make. This is a sweet dish that can also be spiced up with cinnamon.
Provided by Jess2011
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
- Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 16 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 92.6 mg, Sugar 6.3 g
BAKED BUTTERNUT SQUASH WITH TOMATOES AND PINE NUTS
Categories Tomato Side Bake Thanksgiving Vegetarian Feta Pine Nut Butternut Squash Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.
- Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.
- Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.
- Bake gratin until heated through and cheese is softened, about 10 minutes.
- Serve gratin drizzled with oil.
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