Herbed Butternut Squash Recipes

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HERBED CHICKEN AND SQUASH



Herbed Chicken and Squash image

Provided by Georgia Downard

Categories     Chicken     Herb     Roast     Quick & Easy     Dinner     Squash     Fall     Healthy     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 13

4 bone-in, skinless chicken breasts (about 2 1/2 pounds)
2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound peeled, seeded and cubed butternut squash
2 teaspoons canola or olive oil, divided
3/4 pound cipollini or sweet onions, halved if large
3 teaspoons balsamic vinegar, divided
Vegetable oil cooking spray
2 tablespoons apricot preserves
2 teaspoons Dijon mustard
2 teaspoons chopped ginger
1 clove garlic, chopped

Steps:

  • Position rack in lower third of oven; heat oven to 400°F. Season chicken with 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a bowl, toss squash with 1 teaspoon oil. In a second bowl, toss onions with 2 teaspoons vinegar and remaining 1 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Place chicken on pan bone side up; spread squash and onion in a single layer around chicken; sprinkle vegetables with remaining 1 tbsp chopped rosemary, 1/2 teaspoon salt and 1/4 teaspoon black pepper; roast 15 minutes. In second bowl, combine preserves, mustard, ginger, garlic and remaining 1 teaspoon vinegar. Flip chicken and brush with apricot-mustard sauce; turn veggies; roast until chicken's internal temperature reaches 165°F, 10 to 15 minutes more. Divide chicken and veggies among 4 plates; garnish each with a sprig of rosemary.

HERBED BUTTERNUT SQUASH



Herbed Butternut Squash image

This is just one of many ways I prepare butternut squash for my two girls. It's a winter staple in our house. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 medium butternut squash (about 3 pounds)
1 tablespoon olive oil
1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Peel and cut squash crosswise into 1/2-in.-thick slices; remove and discard seeds. In a large bowl, toss squash with remaining ingredients. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until tender.

Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE (COOKING LIGHT)



Roasted Butternut Squash With Herbes De Provence (Cooking Light) image

This is a great Cooking Light recipe--that no longer seems to be on their web site! It is super easy and super delicious! (Note: Time includes squash prep time)

Provided by Dwynnie

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs cubed peeled butternut squash
1 tablespoon olive oil
1 1/2 teaspoons dried herbes de provence
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 medium onions, each cut into 8 wedges

Steps:

  • Preheat oven to 425 degrees F.
  • Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.

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.

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