Best 4 Roasted Squash Toss Recipes
Indulge in a culinary journey with our roasted squash toss recipes! Roasted squash, a versatile and delectable vegetable, takes center stage in this collection of flavorful and satisfying dishes. From hearty salads bursting with vibrant colors and textures to warm and comforting grain bowls, each recipe offers a unique twist on this autumnal favorite. Get ready to tantalize your taste buds with the vibrant Roasted Squash and Quinoa Salad, featuring roasted squash, quinoa, creamy goat cheese, and a tangy dressing. Savor the aromatic Roasted Squash and Black Bean Tacos, a delightful fusion of Mexican flavors with roasted squash, black beans, and a zesty avocado crema. For a hearty and wholesome meal, try the Roasted Squash and Lentil Soup, a comforting blend of roasted squash, lentils, and a rich vegetable broth. And don't miss the Roasted Squash and Farro Bowl, a delightful combination of roasted squash, farro, roasted chickpeas, and a tangy tahini dressing. With options ranging from salads to soups and grain bowls, these roasted squash recipes promise a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED SQUASH
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
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 SQUASH TOSS
Steps:
- Preheat oven to 425 degrees F. In a large bowl, mix together garlic, olive oil, sugar, cumin, chili flakes and cinnamon. Add squash cubes and toss well to evenly coat. Season with salt and freshly ground pepper. Place on two sheet pans and bake until nicely caramelized and soft when poked with a fork, stirring squash halfway through baking, about 25 to 30 minutes. While baking, place almonds in a dry skillet over medium-high heat and toast, stirring often, until lightly golden, about 4 minutes. Transfer squash and almonds to a serving bowl, toss with orange juice and zest, and serve.
Tips:
- Choose the right squash. Butternut squash, acorn squash, and kabocha squash are all good choices for roasting.
- Cut the squash into uniform pieces. This will help them cook evenly.
- Toss the squash with oil, salt, and pepper. This will help them brown and caramelize.
- Roast the squash at a high temperature. This will help them get crispy on the outside and tender on the inside.
- Flip the squash halfway through roasting. This will help them cook evenly.
- Roast the squash until it is tender and slightly browned. The flesh should be easily pierced with a fork.
- Serve the squash immediately. It can be served as a side dish or as a main course.
Conclusion:
Roasted squash is a delicious and versatile dish that can be enjoyed in many ways. It is a good source of vitamins, minerals, and fiber. It is also a low-calorie food that can help you maintain a healthy weight. Roasted squash can be enjoyed as a side dish, a main course, or a snack. It can also be used in soups, stews, and salads. With so many ways to enjoy it, roasted squash is a great addition to any diet.
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