Best 3 Roasted Butternut Squash With Brown Butter Vinaigrette Recipes
Indulge in the vibrant flavors and textures of roasted butternut squash, elevated by a delectable brown butter vinaigrette. This culinary masterpiece combines the natural sweetness of butternut squash with the nutty richness of browned butter, resulting in a delightful symphony of flavors. As you bite into the tender squash, roasted to perfection, the brown butter vinaigrette adds a tangy and savory touch, tantalizing your taste buds. This recipe is not just a side dish; it's an experience that will leave you craving more. From a simple roasted butternut squash with a sprinkle of herbs to a sophisticated brown butter vinaigrette, this article offers a range of recipes that cater to every palate. Embark on a culinary journey and discover the versatility of butternut squash, transforming it from an ordinary vegetable into an extraordinary dish.
Here are our top 3 tried and tested recipes!
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER VINAIGRETTE
This roasted butternut squash is every bit as caramelized as you'd want it to be, without the prep work that's usually involved. First, it's cooked without being peeled: The skin is a crisp counterpart to the jammy interior. (If you do want to get rid of the peel, it tears away easily after roasting.) Then, it's dressed with a vinaigrette made with brown butter, vinegar and dried chile. Mint is added for freshness and flaky salt for crunch, and you could also throw on some cheese - Parmesan, Gruyère, ricotta - for more richness. Serve the squash over sturdy salad greens, or add nuts or pepitas to the browning butter for more texture.
Provided by Ali Slagle
Categories vegetables, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
- On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
- After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
- Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.
ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR
This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.
Provided by M.Perry
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
- Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g
BAKED BUTTERNUT SQUASH
Make and share this Baked Butternut Squash recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease/spray a 2-qt baking dish.
- Place squash cubes into a buttered 2-quart baking dish; sprinkle with salt and pepper, cardomom, (optional aniseed), and brown sugar. Drizzle the melted butter and lemon juice over the top; toss to coat well.
- Bake, uncovered, at 350* oven for about 30-40 minutes or until squash is to desired tenderness.
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid any squash that has soft spots or blemishes.
- Roast the squash at a high temperature: This will help to caramelize the natural sugars in the squash and give it a delicious browned flavor.
- Make sure the squash is cooked through before adding the vinaigrette: The squash should be tender when pierced with a fork.
- Use a good quality olive oil for the vinaigrette: This will help to give the vinaigrette a rich and flavorful taste.
- Add some fresh herbs to the vinaigrette for extra flavor: Some good options include thyme, rosemary, and sage.
- Serve the roasted butternut squash with the vinaigrette immediately: This will help to keep the squash warm and prevent it from becoming soggy.
Conclusion:
Roasted butternut squash with brown butter vinaigrette is a delicious and versatile dish that can be served as a side dish or main course. The squash is roasted until tender and caramelized, and then tossed with a flavorful vinaigrette made with brown butter, shallots, and fresh herbs. This dish is sure to please everyone at your table.
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