Brown Sugar Butternut Squash Or Sweet Potato Recipes

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Roasted Butternut Squash with Brown Sugar image

This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

Provided by M.Perry

Categories Side Dish Vegetables Squash

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g

TWICE-BAKED BUTTERNUT SQUASH

Twice-Baked Butternut Squash image

This simple sheet-pan squash is a show-stopping side your family will love. It's easy and delicious -- perfect for a big holiday dinner or a weeknight meal.

Provided by Food Network Kitchen

Categories side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 large butternut squash (3 1/2 to 4 pounds), halved and seeded
1 1/2 pounds sweet potatoes, cut in half lengthwise
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
3 ounces goat cheese, crumbled
1 scallion, sliced
1/4 cup pepitas

Steps:

Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes.
Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.

Nutrition Facts : Calories 325, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 41 milligrams, Sodium 435 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 6 grams, Sugar 8 grams

BROWN SUGAR BUTTERNUT SQUASH (OR SWEET POTATO)

Brown Sugar Butternut Squash (or Sweet Potato) image

I love this recipe. I ate the leftovers for breakfast the next day. The original recipe calls for squash, but sweet potatoes work just as well.

Provided by SJG3483

Categories Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

3 medium sweet potatoes
6 tablespoons margarine, melted
1/3 cup packed brown sugar
salt
pepper

Steps:

Cut open squash and and remove filling (separate the seeds).
Cut filling into 1 inch chunks.
Mix all ingredients.
Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).

Nutrition Facts : Calories 305, Fat 17.1, SaturatedFat 3, Sodium 260.2, Carbohydrate 37.6, Fiber 2.9, Sugar 21.7, Protein 1.7

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH

Brown Sugar Baked Sweet Potatoes and Acorn Squash image

Provided by Andrea Albin

Categories Side Bake Christmas Thanksgiving Vegetarian Dinner Squash Sweet Potato/Yam Fall Healthy Christmas Eve Butter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
3 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1 teaspoon grated nutmeg

Steps:

Preheat oven to 375°F with racks in upper and lower thirds.
Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

BUTTERNUT SQUASH CASSEROLE

Butternut Squash Casserole image

This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 10

Number Of Ingredients 14

Ingredients

3 packages (12 oz each) frozen cooked butternut squash, thawed
1 cup packed light brown sugar
1/2 cup half-and-half
1/4 cup butter, melted
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla
1/4 cup Gold Medal™ all-purpose flour
1/4 cup packed light brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans

Steps:

Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg

SCOTT'S SWEET POTATO AND BUTTERNUT SQUASH MASHERS

Scott's Sweet Potato and Butternut Squash Mashers image

Mashed sweet potato and butternut squash. This is a recipe that tastes great with no salt or sugar added and contains lots of fiber.

Provided by scottg

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 8

Number Of Ingredients 5

Ingredients

3 sweet potato, peeled and cubed
1 butternut squash- peeled, seeded and cubed
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup sugar free maple flavored syrup

Steps:

Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 35.6 g, Fat 0.3 g, Fiber 5.8 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 7.1 g

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