Best 4 Roasted Butternut Squash With Herbes De Provence Cooking Light Recipes

Roasted butternut squash is a delicious and versatile side dish that can be enjoyed all year round. Its naturally sweet flavor pairs well with a variety of herbs and spices, making it a perfect canvas for experimentation. When roasted, the flesh of the squash becomes tender and caramelized, while the skin crisps up slightly. Whether you prefer a simple preparation or something more elaborate, there are countless ways to enjoy this autumnal vegetable. Here, you'll find a collection of recipes for roasted butternut squash that are sure to please everyone at your table.

Here are our top 4 tried and tested recipes!

ROASTED BUTTERNUT SQUASH

Roasted Butternut Squash image

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

Ingredients

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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

Simple Roasted Butternut Squash image

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

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

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 WITH HERBES DE PROVENCE (COOKING LIGHT)

Roasted Butternut Squash With Herbes De Provence (Cooking Light) image

This is a great Cooking Light recipe--that no longer seems to be on their web site! It is super easy and super delicious! (Note: Time includes squash prep time)

Provided by Dwynnie

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs cubed peeled butternut squash
1 tablespoon olive oil
1 1/2 teaspoons dried herbes de provence
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 medium onions, each cut into 8 wedges

Steps:

Preheat oven to 425 degrees F.
Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.

BUTTERNUT SQUASH SOUP (COOKING LIGHT)

Butternut Squash Soup (Cooking Light) image

Make and share this Butternut Squash Soup (Cooking Light) recipe from Food.com.

Provided by dangerpantz

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
3/4 cup chopped carrot
1/2 cup chopped sweet onion
2 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup fat-free half-and-half
1/8 teaspoon salt

Steps:

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
2. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

Nutrition Facts : Calories 107.4, Fat 3.3, SaturatedFat 2, Cholesterol 8.4, Sodium 142.2, Carbohydrate 19.9, Fiber 3.5, Sugar 5.4, Protein 2.1

Tips:

Choose butternut squash that is firm and heavy for its size, with a deep orange color.
To easily remove the squash's seeds, cut it in half lengthwise and scoop them out with a spoon.
Be careful not to overcrowd the squash on the baking sheet, or it will not roast evenly.
For a sweeter flavor, roast the squash for a longer period of time.
If you don't have herbes de Provence, you can substitute a mixture of dried thyme, rosemary, marjoram, and sage.
Roasted butternut squash can be served as a side dish, added to salads, or used in soups and stews.

Conclusion:

Roasted butternut squash is a versatile and delicious vegetable that can be enjoyed in many different ways. With its naturally sweet flavor and tender texture, it is a perfect addition to any meal. This recipe for Roasted Butternut Squash with Herbes de Provence is a simple and flavorful way to enjoy this healthy vegetable.