Best 5 Roasted Butternut Squash Combo Recipes
**Roasted Butternut Squash Combo: A Culinary Symphony of Sweetness, Comfort, and Versatility**
Bursting with vibrant hues and captivating aromas, roasted butternut squash emerges as a culinary star in this delectable collection of recipes. Embark on a culinary journey where the sweet, nutty essence of butternut squash intertwines with a symphony of flavors, textures, and cooking techniques. Discover the art of transforming this humble vegetable into a roasted masterpiece, a creamy soup symphony, a vibrant salad sensation, and a delectable pasta fiesta. Each recipe is a testament to the versatility and boundless possibilities that lie within this autumnal delight. Prepare to tantalize your taste buds with every bite, as roasted butternut squash takes center stage in this culinary exploration.
ROASTED BUTTERNUT SQUASH
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
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 BUTTERNUT SQUASH COMBO
Crisp, colorful red bell pepper pairs well with tender chunks of butternut squash in a one-dish vegetable casserole.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix all ingredients until squash and bell pepper are coated. Spread in pan.
- Roast uncovered 25 to 30 minutes, stirring once, until squash is tender.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 3 g, TransFat 0 g
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
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
ROASTED BUTTERNUT SQUASH
A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings, plus leftovers
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
Tips:
- Choose the right squash: Look for butternut squash that are firm and heavy for their size. Avoid any squash that has soft spots or blemishes.
- Cut the squash in half lengthwise: This will make it easier to roast and scoop out the flesh.
- Scoop out the seeds and pulp: Use a spoon to scoop out the seeds and pulp from the center of the squash.
- Drizzle with olive oil and season: Drizzle the squash with olive oil and season with salt and pepper. You can also add other spices, such as garlic powder, paprika, or cumin.
- Roast the squash: Roast the squash in a preheated oven until it is tender and slightly caramelized.
- Scoop out the flesh: Once the squash is cool enough to handle, scoop out the flesh with a spoon.
- Use the squash in your favorite recipes: You can use roasted butternut squash in soups, stews, casseroles, salads, and even desserts.
Conclusion:
Roasted butternut squash is a versatile and delicious ingredient that can be used in a variety of dishes. It is a good source of vitamins A, C, and K, and it is also a good source of fiber. By following these tips, you can easily roast butternut squash at home and enjoy its many benefits.
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