ROASTED BUTTERNUT SQUASH WITH GOAT'S CHEESE
We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.
Provided by olivemagazine
Time 1h20m
Yield serves 4
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over theflesh. Bake for about 30-40 minutes until the flesh is tender.
- To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
- Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat's cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.
OREGANO CHICKEN & SQUASH TRAYBAKE
Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays. It takes just five minutes to prepare
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
- Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.
Nutrition Facts : Calories 357 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium
ROASTED BUTTERNUT SQUASH
A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
Provided by Robin Miller : Food Network
Categories side-dish
Time 1h5m
Yield 4 servings, plus leftovers
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.
ROASTED BUTTERNUT SQUASH WITH GARLIC, SAGE AND PINE NUTS
A totally amazing tasting fall-themed side dish!
Provided by RecipeGirl.com
Categories Side Dish
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 199 kcal, Carbohydrate 28 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 397 mg, Fiber 5 g, Sugar 5 g
ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE
This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
Provided by Andrew Tarlow
Categories Bon Appétit Butternut Squash Goat Cheese Side Thanksgiving Fall Oregano
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
- Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
- Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
- Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
- Do Ahead
- Herb oil can be made 1 day ahead. Cover and chill.
CHICKEN ROULADES WITH BUTTERNUT SQUASH, SAGE AND GOAT CHEESE
This is a fabulous recipe from the Nov/Dec 2011 issue of Clean Eating. The fresh sage makes this special.
Provided by SavvyL
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Mist a rimmed baking sheet with cooking spray.
- In a medium skillet, heat oil on medium. Add squash and shallots and cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a medium bowl and stir in bread crumbs, goat cheese, sage, pepper and salt. Set aside.
- Place ham on a work surface and top each slice with 1 chicken breast and 1/6th of the squash mixture. Roll up and secure with toothpicks. Arrange on a baking sheet and roast for 25 to 30 minutes. Let rest for 5 minutes. Remove toothpicks and serve.
Nutrition Facts : Calories 389.3, Fat 21.3, SaturatedFat 7, Cholesterol 116.2, Sodium 648.6, Carbohydrate 9.3, Fiber 1.6, Sugar 1.3, Protein 38.6
BUTTERNUT SQUASH AND GOAT CHEESE TARTINES
I love to have something for guests to nibble on while they're waiting for the main event, and these crostini are full of delicious fall flavors. You can do most everything the day before--just save the assembly for the day of!
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield Makes 10 tartines
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. On a rimmed baking sheet, toss the squash with the oil and 1/2 teaspoon salt. Spread the squash pieces evenly on the tray and roast for 35 minutes, stirring halfway through, until the squash is cooked and beginning to brown.
- In a small saucepan, melt the butter over medium heat. Continue to cook the butter, stirring occasionally, until the solids become golden brown and the butter smells nutty, about 4 minutes. Watch it carefully, as it can go from golden brown to black very quickly. Turn off the heat and allow to cool slightly.
- To a medium mixing bowl add the vinegar and 1/4 teaspoon salt. Add the brown butter to the vinegar, using a rubber spatula to get all the browned bits from the bottom of the pan. Whisk to combine. Stir in the basil and the cooked squash and set aside.
- Add the sugar and 2 tablespoons water to a small skillet. Place over medium heat undisturbed until the sugar is dissolved. Cook for an additional 6 to 7 minutes until it just barely begins to brown, swirling the pan on occasion to encourage even browning. Stir in the pistachios with a rubber spatula and pour onto a baking sheet lined with parchment paper. Set aside to cool.
- In a small bowl combine the goat cheese, mascarpone, and salt with a rubber spatula. Set aside or refrigerate until ready to use.
- To assemble, roughly chop the candied pistachios. Divide the cheese mixture on the toast halves. Top each half with a spoonful of the squash mixture, a sprinkle of the candied pistachios, and a few dried cranberries.
More about "chicken roulades with butternut squash sage and goat cheese recipes"
BUTTERNUT SQUASH ROULADE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.8/5 (4)Total Time 1 hr 35 minsCategory October Seasonal RecipesCalories 357 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Put the squash in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, then add the whole garlic with the onion and roast for 20-25 minutes until all the vegetables are tender. Leave to cool, put the veg in a food processor or blender (squeeze the garlic from its skin first and discard the skins) and whizz to a purée. Scrape into a bowl (no need to wash the blender). Set aside.
- Melt the butter in a heavy-based saucepan over a low heat and cook the crushed garlic for 2 minutes. Stir in the flour with a wooden spoon, then cook for 3 minutes or until it’s a pale gold colour. Gradually add the milk, stirring constantly, to make a smooth sauce. Simmer briskly for 2-3 minutes, stirring regularly, until thick and velvety, then add the grated hard cheese and stir to melt. Cool.
- Pour the cooled sauce into the food processor. Add half the dill, most of the parsley (reserve a handful) and the egg yolks, one at a time, whizzing after each addition to combine. Scrape the mixture into a clean bowl.
- Put the egg whites in a large, clean dry mixing bowl and whisk with an electric hand mixer to form soft peaks. Using a metal spoon, fold the whites gently into the sauce mixture. Quickly pour the roulade mix into the prepared swiss roll tin, then bake for 15-20 minutes until puffed up but with a slight wobble. Leave to cool in the tin for 5 minutes. Loosen the edges with a knife and invert onto a large sheet of baking paper. Gently peel away the paper from the roulade.
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- Peel the squash and trim ¼ inch off of the top and bottom. Discard. Cut squash in half lengthwise. Scoop out seeds and discard (or you can set them aside to wash and roast separately as you would pumpkin seeds). Cut into cubes (roughly ½ to ¾ inches each).
- Transfer squash cubes to a large bowl. Tear 10 sage leaves in half and add them along with the butter. Toss to coat.
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