Best 2 Roasted Butternut Squash And Shallots Recipes
Roasted butternut squash is a versatile dish that can be served as a side dish, main course, or even dessert. Its warm, nutty flavor and creamy texture make it a popular choice for fall and winter meals. When roasted with shallots, the natural sweetness of the squash is enhanced by the caramelized shallots, creating a delightful combination of flavors. This article provides three different recipes for roasted butternut squash and shallots, each with its own unique twist. The first recipe is a classic roasted butternut squash and shallots dish, seasoned with simple herbs and spices. The second recipe adds a touch of sweetness with the addition of maple syrup and pecans. The third recipe takes a more savory approach, using a combination of balsamic vinegar and blue cheese to create a rich and flavorful dish. No matter which recipe you choose, you're sure to enjoy this delicious and nutritious vegetable.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BUTTERNUT SQUASH AND SHALLOTS
Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.
Provided by lisar
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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 BUTTERNUT SQUASH WITH SHALLOTS
This recipe was given to me by my friend Mary Beth. It such a nice recipe for its simplicity and it's flavors. Using fresh rosemary in this dish is key.
Provided by Expat in Holland
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 163.9, Fat 10.3, SaturatedFat 1.4, Sodium 444.7, Carbohydrate 18.7, Fiber 2.2, Sugar 3.4, Protein 1.8
Tips:
- Choose the right squash: Look for butternut squash that is firm, heavy for its size, and has a smooth, unblemished skin.
- Cut the squash properly: Cut the squash in half lengthwise and scoop out the seeds. Then, cut each half into 1-inch thick slices.
- Toss the squash with oil and seasonings: In a large bowl, toss the squash slices with olive oil, salt, pepper, and any other desired seasonings.
- Roast the squash at a high temperature: Preheat the oven to 425°F (220°C) and roast the squash for 20-25 minutes, or until it is tender and caramelized.
- Add shallots for extra flavor: Peel and slice shallots and toss them with the squash before roasting. The shallots will caramelize and add a sweet, savory flavor to the dish.
- Serve warm or at room temperature: Roasted butternut squash and shallots can be served warm or at room temperature. They are a great side dish for roasted chicken, pork, or fish.
Conclusion:
Roasted butternut squash and shallots is a simple, yet flavorful side dish that is perfect for any occasion. The squash is roasted until tender and caramelized, and the shallots add a sweet, savory flavor. This dish is sure to please everyone at the table.
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