Best 3 Herb Roasted Squash Recipes

Indulge in a symphony of flavors with our Herb Roasted Squash, a culinary masterpiece that elevates the humble squash to new heights. This delectable dish showcases a trio of tantalizing recipes, each offering a unique twist on roasted squash. Embark on a flavor journey with our Classic Herb Roasted Squash, a timeless recipe that blends aromatic herbs with the natural sweetness of squash. Discover the vibrant and zesty flavors of our Lemon Herb Roasted Squash, where zesty lemon and fresh herbs dance together in perfect harmony. For a touch of warmth and smokiness, try our Paprika Roasted Squash, where paprika and a hint of chili powder create a tantalizing smoky sensation. These delectable squash recipes are not only bursting with flavor but also incredibly versatile. Serve them as a hearty side dish, transform them into a satisfying main course with the addition of protein, or incorporate them into salads, pasta dishes, and more. Get ready to experience the magic of roasted squash in all its glory!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

Roasted Butternut Squash with Herb Oil and Goat Cheese image

This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Provided by Andrew Tarlow

Categories Bon Appétit Butternut Squash Goat Cheese Side Thanksgiving Fall Oregano

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Steps:

Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
Do Ahead
Herb oil can be made 1 day ahead. Cover and chill.

HERB-ROASTED SAUSAGES AND BUTTERNUT SQUASH

Herb-Roasted Sausages and Butternut Squash image

Categories Herb Roast Sausage Butternut Squash Fall Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
8 garlic cloves
3 tablespoons flavored olive oil (such as roasted pepper or herb) or regular olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 tablespoons balsamic vinegar

Steps:

Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
Transfer squash and sausages to platter. Drizzle with vinegar and serve.

HERB ROASTED SQUASH

Herb Roasted Squash image

Herbs are stirred into butter, then spread on bread; it gives this grilled cheese great flavor. You'll love this twist on a traditional favorite.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium tomato, seeded and chopped
1/2 cup chopped onion
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Steps:

In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat. , Place vegetables in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

Choose the right squash: Acorn, butternut, and kabocha squash are all great choices for roasting, as they have a firm texture that holds up well in the oven.
Cut the squash into even-sized pieces: This will help them cook evenly.
Toss the squash with olive oil, herbs, and spices: This will help them to brown and develop flavor.
Roast the squash at a high temperature: This will help them to caramelize and get crispy on the outside.
Serve the squash immediately: Roasted squash is best enjoyed fresh out of the oven.

Conclusion:

Herb-roasted squash is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a dessert. With its sweet and savory flavor, roasted squash is a great way to add some color and variety to your meals. Whether you're looking for a quick and easy weeknight dinner or a special dish for a holiday gathering, herb-roasted squash is sure to please everyone at the table.