Chicken Roulades With Butternut Squash Sage And Goat Cheese Recipes

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ROASTED BUTTERNUT SQUASH WITH GOAT'S CHEESE



Roasted butternut squash with goat's cheese image

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

2 butternut squash, small
1 clove garlic, crushed
3 tbsp olive oil
a pinch dried chilli flakes
1 tsp thyme, chopped
1 courgette, cut into 2cm chunks
1 red pepper, cut into 2cm chunks
2 small red onions, cut into thin wedges
200g cherry tomatoes
50g pine nuts
100g goat's cheese, crumbled
1 tbsp breadcrumbs
1 tbsp parsley, chopped
1 tbsp parmesan

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



Oregano chicken & squash traybake image

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

180g pack grilled artichokes
1½ tbsp olive oil
1 tsp dried oregano
2 tsp cumin seeds
8 chicken drumsticks
1 butternut squash, cut into chunks (leave the skin on - it adds flavour)
150g mixed olives of your choice, roughly chopped
large handful rocket

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



Roasted Butternut Squash image

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

2 medium butternut squash, halved lengthwise and seeded
4 teaspoons of butter
4 teaspoons brown sugar
Kosher salt and freshly ground black pepper

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



Roasted Butternut Squash with Garlic, Sage and Pine Nuts image

A totally amazing tasting fall-themed side dish!

Provided by RecipeGirl.com

Categories     Side Dish

Number Of Ingredients 7

3 pounds butternut squash ((peeled, seeded and cut into ½-inch cubes))
2 tablespoons olive oil, (divided)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, (minced)
2 tablespoons finely chopped fresh sage
1/3 cup 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.

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



Roasted Butternut Squash with Herb Oil and Goat Cheese image

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

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

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



Chicken Roulades With Butternut Squash, Sage and Goat Cheese image

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

olive oil flavored cooking spray
1 tablespoon olive oil
1 cup diced butternut squash, peeled and seeded
2 shallots, cut into 1/4-inch dice
1/4 cup whole wheat bread crumbs
2 ounces spreadable goat cheese, such at chevre, crumbled
2 teaspoons chopped fresh sage
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fine sea salt
6 chicken breasts, boneless, skinless and 1/2 inch thickness
6 slices deli ham

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



Butternut Squash and Goat Cheese Tartines image

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

1 small (1-pound) butternut squash, peeled, seeded, and diced into 1/3-inch pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt, divided
4 tablespoons butter, at room temperature
1 tablespoon Champagne vinegar
1/4 cup basil leaves, chopped
2 tablespoons sugar
1/4 cup roasted pistachios
4 ounces goat cheese
1/4 cup mascarpone
1/4 teaspoon kosher salt
5 slices hearty health bread, toasted and cut in half
1/4 cup dried cranberries

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.

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2018-01-15 Method. 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 …
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  • 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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