Southwestern Roasted Butternut Squash Recipe 455 Recipes

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ROASTED BUTTERNUT SQUASH



Roasted Butternut Squash image

Don't bother with the pre-cut squash from the grocery store. You can easily cut and roast butternut squash yourself for a fraction of the cost -- and it's much fresher, too. We'll show you the best way achieve perfectly seasoned, tender and golden nuggets of this naturally sweet veggie. All you need are a hot oven, olive oil, salt and pepper. Use visual cues for doneness, since the cooking time depends on the size of your dice.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 3

One large butternut squash (about 3 pounds)
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
  • Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

ROASTED BUTTERCUP SQUASH



Roasted Buttercup Squash image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

SOUTHWESTERN ROASTED BUTTERNUT SQUASH RECIPE - (4.5/5)



Southwestern Roasted Butternut Squash Recipe - (4.5/5) image

Provided by flour_arrangements

Number Of Ingredients 10

1/2 tsp sweet paprika
1 to 1 1/4 tsp coarse sea salt
1/2 tsp ceylon cinnamon
1 tsp chili powder
3/4 tsp cumin
few sprinkles of black pepper
2 tsp dried onion flakes
1 tsp dried garlic (or one finely chopped garlic clove)
4-5 tsp extra virgin olive oil
1 small/medium butternut squash

Steps:

  • Slice butternut into strips (or small cubes no greater than 1/2 an inch wide) Drizzle with the olive oil and sprinkle with all the spices/seasonings/salt. Use your hands to massage seasoning evenly over the butternut strips. Preheat oven to 400. Bake on a cookie sheet, on the middle rack for about 50 minutes, or until they're slightly browned and tender enough to pierce with a fork. Allow to cool before eating.

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