CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
ROASTED BUTTERNUT SQUASH WITH SAGE & DRIED CHERRIES
This is a simple way to roast butternut squash and the final result is big on flavor. We loved the sweet onion combined with the butternut squash. Sage adds a slightly earthy flavor to the side dish that's balanced by the dried cherries. The cherries almost taste like dried cranberries. The perfect fall side dish. It would be...
Provided by Jo Zimny
Categories Vegetables
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 F. Peel the squash with a potato peeler and cut in half lengthwise. Remove the seeds and discard them.
- 2. Cut the squash in large chunks and put them in a huge bowl. Add the two tablespoons of coconut oil, salt, and pepper. Toss to coat the squash.
- 3. Arrange on a parchment paper-lined baking sheet. Bake for 30 minutes or until caramelized.
- 4. Peel the onions and cut into large chunks and put them into a large bowl. Coat with the remaining 2 tablespoons of coconut oil. Season with salt and pepper.
- 5. Spread on a second parchment-lined baking pan. Bake for 20 minutes or until well caramelized.
- 6. When the squash and onions are done, put in a big bowl toss with the sage and cherries.
- 7. Serve warm and enjoy.
ROASTED SQUASH WITH SOUR CHERRIES, SPICED SEEDS & FETA
Serve this squash or pumpkin dish as a smart vegetarian main or dinner party side, packed with contrasting flavours such as sweet honey, sour cherries and salty crumbled cheese
Provided by Cassie Best
Time 1h5m
Yield Serves 4 as a main or 6-8 as a side
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment. Arrange the squash or pumpkin wedges on the tray and drizzle with oil. Season well, put in the oven and roast for 35-45 mins or until tender (different varieties will take varying amounts of time, so check by pressing the flesh with a knife - it should be very tender when cooked).
- Meanwhile, prepare the spiced seeds. Wash and dry the seeds from your squash, removing any stringy bits. Mix the seeds, spices and oil on another baking tray lined with baking parchment, season well and toss together. Put on the shelf below the squash and roast together for the final 10 mins, stirring now and then, until toasted.
- Put the vinegar, honey and cherries in a small pan. Simmer gently for 2-3 mins until the cherries are plump and the dressing has reduced by half. Stir in a pinch of salt and the sesame oil, remove from the heat and leave to cool for 10 mins.
- To serve, arrange a layer of warm wedges on a platter. Drizzle over the syrupy dressing and cherries, the seeds and mint leaves. Finally, scatter with feta.
Nutrition Facts : Calories 278 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
BUTTERNUT SQUASH WITH SHALLOTS AND SAGE
Categories Side Sauté Vegetarian Quick & Easy Butternut Squash Fall Vegan Sage Shallot Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
- Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.
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
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