Baked Squash With Rosemary And Honey Recipes

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

BACON-ROASTED BUTTERCUP SQUASH WITH ROSEMARY HONEY

Steps:

• To make the Rosemary Honey: In a small saucepan, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer over medium heat. Reduce mixture to about 1/2 c., for about 8-10 minutes - mixture will thicken.
• Remove from heat, allow to cool. Discard rosemary.
• To Roast the Squash and Bacon: Pre-heat the oven to 375º.
• In a bowl, toss together the squash, bacon, sugar and oil, and season with sea salt and freshly ground black pepper, generously.
• Spread the squash and bacon onto a parchment paper lined rimmed baking sheet, into a single layer. Roast, stirring the mixture about halfway through roasting to ensure more even caramelization. This should take 25-30 minutes, depending on your oven.
• Spoon mixture over cooked quinoa, and drizzle with honey.

BUTTERNUT SQUASH PIZZAS WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
• Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
• Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

WINTER SQUASH CASSEROLE WITH ROSEMARY

Steps:

• Heat oven to 325 degrees. Place squash cubes in a large mixing bowl.
• In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat.
• Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.)
• To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.

ROASTED HONEY CINNAMON BUTTERNUT SQUASH RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
• In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
• Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
• Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
• Top with salt and pepper and serve.

HONEY-ROASTED SQUASH

Steps:

• Preheat oven to 450 degrees. Cut squash in half, and remove seeds using an ice-cream scoop or large spoon. Arrange them cut side up on a baking sheet.
• In a small saucepan, heat the butter, honey, and thyme over medium heat until melted and thoroughly combined. Using a pastry brush, coat the squash with butter mixture. Sprinkle with salt and pepper; roast for 30 to 35 minutes, until golden brown and tender.

BAKED SQUASH WITH ROSEMARY AND HONEY

Steps:

• Preheat oven to 375. Place squash skin side up in a greased baking pan and bake 35 minutes, until softened.
• Turn squash over. Combine butter with honey and rosemary and spread about 2 teaspoons of the mixture over each squash piece.
• Bake for 10-15 minutes longer, until squash is bubbly.