Best 3 Savory Roasted Butternut Squash Recipes
Are you looking for a delicious and easy way to cook butternut squash? Savory roasted butternut squash is a versatile dish that can be served as a side dish, main course, or even as a sweet treat. With its naturally sweet and nutty flavor, butternut squash is the perfect canvas for a variety of spices and herbs. Whether you prefer a simple roasted squash with a sprinkle of salt and pepper, or something more complex with a blend of spices and a drizzle of honey, there's a savory roasted butternut squash recipe out there for everyone.
Let's cook with our recipes!
SAVORY ROASTED BUTTERNUT SQUASH
This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!
Provided by kris
Categories Side Dish Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
- Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g
SAVORY ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP
Having a warm soup in the fall is a delicious lunch or dinner. This roasted butternut squash soup recipe is hearty and savory. All the spices blend well together and give the recipe a kick of flavor. Roasted red peppers add a hint of sweetness to the soup. It is a labor of love, but so worth it.
Provided by Ashley Burnam
Categories Other Side Dishes
Time 2h20m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan.
- 2. Mix seasonings listed for the squash in a bowl and then sprinkle about half over the top. Toss with your fingers to bring up some of the oil and then add half the remainder of the seasoning and toss again. What's left will be used in a few steps. Bake on 400 for 20 minutes.
- 3. After 20 minutes have gone by, toss the squash and return to the oven for another 15-ish minute. You want some browning on the edges but no burning. When it's done, it can hang out on the counter for a bit until you need it.
- 4. While the squash is in the oven, add the butter and garlic to a large stockpot on medium heat. Let that simmer, stirring occasionally, until the garlic begins to turn golden. Then add the onion and remainder of the squash seasonings plus the allspice.
- 5. Simmer the onion for a couple of minutes on medium heat. Then add the squash, Worcestershire, beans, and tomatoes. Cook on medium for a few minutes while stirring.
- 6. Add 3 cups of vegetable or chicken stock (or enough to be even with the top of the vegetables). Let it come to a boil, add a squirt or two of sriracha. Then reduce heat to simmer and cover for 30 minutes. You can stir it after about 15 and lower the heat if it starts boiling vigorously.
- 7. At some point when you have a minute, put the bell peppers on a pan in the oven. Roast them on 400 for about 40 minutes, rotating after 20. When they're beginning to burn on the outside (on all sides) they're done. Let them rest on a plate until they're cool enough to handle barehanded. The skin should come off very easily, remove the seeds and throw the meat into a blender or food processor with the basil and some pepper. Puree until smooth and that's done for now.
- 8. The soup can simhmer/boil until the squash starts to get very mushy. Once it is, turn off the heat and puree to your preferred consistency with an immersion blender or regular blender.
- 9. Add the sour cream and stir. Add any seasonings if it needs them as well.
- 10. Now you can serve it! For dinner, I put the soup in a bowl and put some of the red pepper puree in the middle (mostly because it looked pretty) but you can also mix all of the puree right into the soup. It's really good with some crusty bread.
SAVORY ROASTED BUTTERNUT SQUASH BISQUE SOUP
This is a vitamin rich, naturally low calorie, high fiber, creamy indulgent bisque, that is guaranteed to warm you on these cold lingering days of Winter and Spring and just anytime you need some good comfort food. This recipe is easy to make, because you don't have to peel and dice the squash and sweet potatoes before roasting. You simply scrape the tender meat out of the skins. Panera Breads is where I had my first Butternut Squash Soup and I fell in love. I believe they use pumpkin in their recipe. I saw a recipe on the internet using sweet potatoes and I tweaked it to come up with this recipe.
Provided by Sharon B.
Categories Lunch/Snacks
Time 1h15m
Yield 1/2 cup servings, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash.
- Peel and quarter the onion.
- Peel the garlic cloves.
- Rub the squash, sweet potatoes, onion and cloves with sunflower oil.
- Place them on a foil lined roasting pan, suitable to catch drips.
- Roast vegetables for 1 hour or until fork tender.
- Check oven at 15 minute intervals to take out onions and garlic before they burn.
- Add water to onion soup mix according to directions.
- Remove vegetables and cool to touch.
- Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl.
- Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step.
- Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend.
- Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy.
- Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.
Tips:
- Choose the right butternut squash: Look for a squash that is firm, heavy for its size, and has a deep orange color.
- Wash the squash thoroughly: Use a vegetable brush to remove any dirt or debris from the skin.
- Peel the squash: Use a sharp knife to peel the skin off the squash. Be careful not to cut yourself.
- Cut the squash into cubes: Cut the squash into 1-inch cubes. You can also cut it into wedges or slices, if you prefer.
- Toss the squash with oil, salt, and pepper: In a large bowl, toss the squash cubes with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or cumin.
- Roast the squash: Preheat your oven to 425 degrees Fahrenheit. Spread the squash cubes in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
- Serve the squash: Roasted butternut squash can be served as a side dish, or it can be used in a variety of recipes, such as soups, stews, salads, and casseroles.
Conclusion:
Roasted butternut squash is a delicious and versatile dish that can be enjoyed all year round. With its sweet and nutty flavor, roasted butternut squash is a great addition to any meal. Whether you serve it as a side dish or use it in a recipe, roasted butternut squash is sure to please everyone at the table.
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