Roasted Butternut Squash And Shallots Recipes

ROASTED BUTTERNUT SQUASH AND SHALLOTS

Steps:

• Preheat oven to 475.
• Combine ingredients in bowl.
• Pour into a lightly sprayed jellyroll pan.
• Bake at 475 for 20 minutes or until tender, stirring occasionally.

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS

Steps:

• Preheat oven to 425°F.
• Combine squash, potatoes shallots and garlic in large shallow baking pan.
• Drizzle with oil.
• Salt and pepper to taste.
• Top with herbs.
• Bake 45-50 minutes, turning once after vegetables are browned on one side.
• The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
• Season with salt and pepper if desired.

ROASTED BUTTERNUT SQUASH WITH SHALLOTS

Steps:

• Square off ends and cut squash in two, just above bulbous part. Stand sections on flat ends and use sharp knife (or vegetable peeler) to remove outer peel, slicing from top to bottom. Cut rounded end in half lengthwise and scoop out seeds. Cut squash into uniform 3/4 inch cubes so they'll cook evenly.
• Position rack in center of oven and heat to 450°F.
• In a bowl combine squash and shallots and toss to mix.
• In a small bowl combine olive oil, rosemary, salt, brown sugar and pepper. Mix well.
• Pour oil mixture over squash in bowl and toss well to coat all.
• Put squash mixture onto heavy duty rimmed baking sheet. Distribute vegetables evenly on baking sheet.
• Roast for 20 minutes. Stir, then continue roasting until vegetables are tender and lightly browned, 10-15 minutes more.
• Serves four.