Butternut Squash With Browned Butter Recipes

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ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER VINAIGRETTE



Roasted Butternut Squash With Brown Butter Vinaigrette image

This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it's dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese - Parmesan, Gruyère, ricotta - for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 large butternut squash (3 to 4 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1 teaspoon apple cider vinegar, plus more as needed
1/4 teaspoon red-pepper flakes, plus more as needed
1/2 cup fresh mint leaves (optional)
Flaky salt

Steps:

  • Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
  • On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
  • After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
  • Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR



Roasted Butternut Squash with Brown Sugar image

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

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

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

BUTTERNUT SQUASH WITH BROWN BUTTER



Butternut Squash with Brown Butter image

The easiest way to peel butternut squash is with a vegetable peeler; the harp-shaped variety works particularly well.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 35m

Number Of Ingredients 5

2 tablespoons unsalted butter
1 butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes
1/2 cup low-sodium canned chicken broth
1/4 cup water
1 tablespoon dark-brown sugar

Steps:

  • Heat butter in a large skillet over medium-high heat until golden brown. Add squash; saute, stirring occasionally, until golden brown and tender when pierced with a fork, about 16 minutes.
  • Add chicken broth, the water, and brown sugar; cook until liquid has evaporated and squash is nicely caramelized, about 6 minutes. Remove from heat, and season with salt and pepper. Serve.

BUTTERNUT SQUASH WITH BROWNED BUTTER AND THYME



Butternut Squash With Browned Butter and Thyme image

Make and share this Butternut Squash With Browned Butter and Thyme recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups)
3 tablespoons butter
1 tablespoon chopped fresh thyme (or 1 teaspoon of dried)
salt & freshly ground black pepper

Steps:

  • Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter.
  • Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form.
  • The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.
  • (Note that it doesn't take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I've had to do on occasion when not paying close attention.).
  • Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high.
  • Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper.
  • Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes).
  • Stir and spread the pieces out again and let cook without stirring so more sides get browned.
  • Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.
  • Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.

BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH



Brown-Butter Orzo With Butternut Squash image

In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.

Provided by Melissa Clark

Categories     weekday, pastas, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
3/4 cup thinly sliced shallots (2 to 3), or use onion or leek
1 small (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes (3 cups)
1 tablespoon finely chopped fresh sage leaves, or 2 teaspoons chopped rosemary or marjoram, plus more for serving if you like
1 teaspoon fine sea salt or table salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
3 cups vegetable stock or chicken stock
1 1/2 cup uncooked orzo
1 lemon, zested and halved
2 tablespoons grated Parmesan, plus more for serving
1/2 cup whole-milk ricotta (optional)

Steps:

  • In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
  • Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
  • Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
  • Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

  • Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE



Butternut Squash Ravioli with Brown Butter Sauce image

Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.

Provided by Brian Genest

Time 1h45m

Yield 6

Number Of Ingredients 19

1 butternut squash, peeled and cubed
1 tablespoon olive oil
2 cloves garlic
4 tablespoons ricotta cheese
2 tablespoons grated Parmesan cheese
1 ½ tablespoons brown sugar
1 teaspoon salt
1 cup semolina flour
1 cup all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons olive oil
½ cup canola oil
10 leaf (blank)s fresh sage leaves, or as needed
10 tablespoons butter
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
1 pinch salt
¼ cup shredded Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
  • Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
  • Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
  • While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
  • If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
  • On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
  • In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
  • Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
  • While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
  • Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g

BUTTERNUT SQUASH WITH BROWNED BUTTER



Butternut Squash With Browned Butter image

Browned butter compliments the natural sweetness of squash. A stovetop dish and can sub any winter squash...acorn, ambercup, Kabocha, etc.

Provided by gailanng

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

6 cups butternut squash, cubed (from a 2 1/2 lb squash butternut or any winter squash)
4 tablespoons butter
1 teaspoon dried sage, crumbled (can sub rosemary or thyme)
1/2 teaspoon black pepper
salt, as needed

Steps:

  • Cut squash in half lengthwise. Remove seeds and fibers. Cut crosswise into 3 or 4 inch lengths to make peeling easier. Cut peeled squash into 1/2" wide strips, cut the strips into 1/2" cubes.
  • Heat butter over medium-high heat in skillet until light to medium brown. Watch closely to prevent burning. If using a skillet with a dark interior, scoop some of the browning butter into a shiny spoon to check color.
  • Add squash cubes to butter. Stir to coat well. Cover and reduce heat to medium. Cook for about 10 minutes, remove cover and add sage and pepper. Stir to make sure that all chunks have contact with bottom of pan and cook until squash is tender, approximately an additional 10 minutes. Taste for seasoning and add salt if needed.

Nutrition Facts : Calories 197.6, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 109.9, Carbohydrate 24.9, Fiber 4.3, Sugar 4.6, Protein 2.3

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