Best 4 Roasted Butternut Squash Combo Recipes
Roasted butternut squash is a tantalizing dish bursting with nutty, sweet flavors that can be enjoyed as a hearty side or as the main focus of a meal. Whether you prefer it crispy on the outside and tender on the inside, or soft and caramelized throughout, roasted butternut squash can be customized to your liking. With just a few simple ingredients and minimal effort, you can create a delectable roasted butternut squash dish that is both flavorful and nutritious. Whether you choose to enhance its natural taste with herbs, spices, or tangy sauces, or combine it with other veggies for a colorful and flavorful medley, the possibilities are endless.
Check out the recipes below so you can choose the best recipe for yourself!
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
CINNAMON ROASTED BUTTERNUT SQUASH
Easy Maple Cinnamon Roasted Butternut Squash. Cubes of butternut squash tossed with maple syrup, cinnamon, and rosemary, roasted to caramelized perfection.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
- Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
- Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.
Nutrition Facts : ServingSize 1 (of 4), Calories 153 kcal, Carbohydrate 28 g, Fat 5 g, SaturatedFat 1 g, Fiber 4 g, Sugar 9 g, Protein 2 g
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.
Tips:
- Choosing the right butternut squash: Look for a squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has soft spots or bruises.
- Roasting the butternut squash: Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Roast the squash for 45-60 minutes, or until it is tender and slightly caramelized.
- Cooking the rice: While the squash is roasting, cook the rice according to the package directions. Fluff the rice with a fork before serving.
- Making the sauce: In a saucepan, heat the olive oil over medium heat. Add the onion and cook until softened. Add the garlic and ginger and cook for 1 minute more. Stir in the curry paste, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
- Assembling the dish: Place the roasted butternut squash on a bed of cooked rice. Pour the curry sauce over the squash and rice. Garnish with cilantro and serve.
Conclusion:
This roasted butternut squash curry is a delicious and healthy meal that is perfect for a weeknight dinner. The butternut squash is roasted until tender and slightly caramelized, and the curry sauce is flavorful and creamy. The dish is also very easy to make, and it can be tailored to your own taste preferences. For example, you can add more vegetables to the curry sauce, or you can use a different type of curry paste. You can also serve the dish with your favorite sides, such as naan bread or basmati rice.
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