Baked Butternut Squash With Tomatoes And Pine Nuts Recipes

ROASTED MEDITERRANEAN STUFFED BUTTERNUT SQUASH WITH FETA

Steps:

• Preheat oven at 350F (180C)
• Wash the outside of the squash and pat dry.
• Cut squash carefully in the middle (lengthwise). Scrape out all the seeds with a small spoon, set seeds aside.
• Score the cut surface of the squash with a criss cross pattern. Coat squash (skin and inside) with olive oil and add salt, pepper and oregano.
• Roast for about an hour until soft.
• Remove from oven, and fill the cavity with crumbled feta and few pine nuts, scatter the rest of the feta on top of the whole squash.
• Continue to roast for about 10 minutes.
• Remove, drizzle with olive oil, sprinkle with parsley and serve.
• To serve: scoop out some flesh and top with some feta.

ROASTED BUTTERNUT SQUASH WITH PINE NUTS AND PARMESAN

Steps:

• Preheat the oven to 375 degrees. 2.
• Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.
• Melt the butter in a small pan, or in a bowl in the microwave. Use a spoon to skim off the solids so most of them are gone. (Note: It's easier if you go ahead and melt the whole stick, then reserve the rest for another use.)
• Drizzle 4 tablespoons of the skimmed butter into the bowl with the squash. Add salt and pepper and toss to combine. Pour the squash onto a baking sheet and spread them into a single layer.
• Bake for 20-25 minutes, then crank up the heat to 400 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.
• Grate the Parmesan and sprinkle it over the squash. Toss it quickly so that the cheese won't melt (it should only soften), then transfer the mixture to a plate.
• Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add those to the plate with the squash and toss to combine.
• Add more Parmesan if you'd like, then serve the squash in small dishes or over a salad tossed in vinaigrette.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

ROASTED BUTTERNUT SQUASH WITH GARLIC, SAGE AND PINE NUTS

Steps:

• Preheat the oven to 450°F. Line a baking sheet with parchment paper, or spray lightly with cooking spray.
• In a medium bowl, toss the butternut squash cubes with 1½ tablespoons olive oil, salt and pepper. Spread out on the prepared baking sheet. Roast for 35 to 45 minutes, until the squash is as tender as desired.
• While the squash is roasting, heat ½ tablespoon olive oil in a small skillet. Add the garlic, sage and pine nuts, and sauté until the pine nuts are lightly browned. Remove from heat.
• Scoop the butternut squash into a large bowl. Scrape the contents from the skillet onto the butternut squash and gently toss. Serve immediately.

BAKED BUTTERNUT SQUASH WITH TOMATOES AND PINE NUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.
• Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.
• Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.
• Bake gratin until heated through and cheese is softened, about 10 minutes.
• Serve gratin drizzled with oil.