Sweet But Savory Butternut Squash Recipes

SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
• Bake in the preheated oven until softened, about 20 minutes.
• Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
• Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
• Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
• Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
• Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
• Bake in the hot oven 10 minutes more.

SWEET AND SAVORY BUTTERNUT SQUASH HUMMUS DIP

Steps:

• Preheat the oven to 425 degrees F. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool.
• Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.
• Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.
• Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

SWEET BUT SAVORY BUTTERNUT SQUASH

Steps:

• Add olive oil to a large skillet over medium-high heat. Add the onion and cook for 2 minutes.
• Stir in the apple juice, squash, raisins and sage; season with salt and pepper.
• Cover skillet and cook until the squash is tender, about 10 minutes.
• Using a slotted spoon, transfer the squash mixture to a bowl.
• Cook the remaining liquid until syrupy, about 5 minutes.
• Serve squash with pan juices poured over top.