Best 2 Simple Roasted Butternut Squash Recipes
**Roasted Butternut Squash: A Culinary Delight for All Occasions**
Butternut squash, a versatile and flavorful vegetable, takes center stage in this culinary exploration. Embark on a journey of taste as we present a collection of delectable roasted butternut squash recipes, each offering a unique twist on this autumnal favorite. From classic roasted butternut squash with a medley of herbs and spices to sophisticated stuffed butternut squash with savory fillings, these recipes cater to every palate and occasion. Indulge in the simplicity of roasted butternut squash soup, perfect for a cozy evening in, or impress your guests with a stunning roasted butternut squash tart, a delightful addition to any holiday spread. Discover the versatility of this exceptional vegetable as we guide you through a culinary adventure that celebrates the essence of roasted butternut squash.
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
SIMPLE ROASTED BUTTERNUT SQUASH CINNAMON SOUP
Make and share this Simple Roasted Butternut Squash Cinnamon Soup recipe from Food.com.
Provided by Liza at Food.com
Categories Vegetable
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
- In the mean time, sautee the onion, ginger, and garlic in butter until soft.
- Add the broth, simmer for ten minutes.
- Add pulp from the butternut squash (that you've scooped out).
- Puree in a food processor or blender (or I use a mixing wand right in the pot).
- Return to pan.
- Add cream, salt, pepper, and a pinch or 2 of cinnamon.
- Simmer until heated through.
Nutrition Facts : Calories 150.3, Fat 7.7, SaturatedFat 4.5, Cholesterol 20.4, Sodium 422.4, Carbohydrate 18.5, Fiber 3, Sugar 4, Protein 4.2
Tips:
- Choose the right squash: Look for butternut squash with smooth, unblemished skin and a deep orange color. Avoid squash with soft spots or bruises.
- Cut the squash in half lengthwise: This will make it easier to scoop out the seeds and pulp.
- 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: Drizzle the squash with olive oil and toss to coat.
- Season with salt and pepper: Season the squash with salt and pepper to taste.
- Roast at high heat: Roast the squash at high heat (425°F) for about 25 minutes, or until it is tender and slightly browned.
- Serve immediately: Roasted butternut squash can be served immediately as a side dish or added to salads, soups, and stews.
Conclusion:
Roasted butternut squash is a delicious and versatile side dish that can be enjoyed on its own or added to a variety of dishes. It is a great way to add some extra flavor and nutrition to your meals. With its sweet and nutty flavor, roasted butternut squash is sure to be a hit with everyone at your table.
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