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.
CANDIED BUTTERNUT SQUASH
Provided by Marisol Benadayan-Bennaroch
Categories Vegetable Side Bake Christmas Thanksgiving Vegetarian Squash Butternut Squash Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.
CANDIED BUTTERNUT SQUASH
Poach the squash with orange marmalade, ginger, and vanilla, and serve warm with toasted walnuts. Then, don't be surprised if you want the resulting treat again and again.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Put marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1/2 cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugar.
- Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Remove vanilla bean, and discard. Serve warm. Squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.
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
TWICE-BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and fresh chives.
Provided by Rhoda Boone
Categories Dinner Winter Fall Butternut Squash Parmesan Hazelnut Bacon
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
- Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
- Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
- Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
- Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20-30 minutes.
- Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
- Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
- Do Ahead
- Squash shells can be filled (not baked) 2 days ahead; cover and chill.
BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER
Provided by Melissa Clark
Categories breakfast, weekday, side dish
Time 40m
Yield About 1 dozen muffins
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees and grease a muffin tin.
- In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined - the batter will be very thick. Then fold in the shredded squash and candied ginger.
- Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 220 milligrams, Sugar 13 grams, TransFat 0 grams
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