Roast Butternut Squash With Lemon And Mustard Recipes
ROASTED BUTTERNUT SQUASH RECIPE
This roasted butternut squash is a simple and comforting side dish made extra special with the addition of a bright lime vinaigrette and a sprinkle of crunchy nuts for great texture.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F.
- Oil a rimmed baking sheet and arrange the squash slices on it in a single layer. (If it doesn't all fit, oil another sheet and use that as well.) Brush the top of the squash slices with more extra virgin olive oil and sprinkle them with the salt and black pepper to taste.
- Roast in the heated oven until the squash is golden brown on the top, 20 minutes. Then flip the slices over and roast until they are very tender, about 10 minutes longer. (I ended up putting mine under the broiler for a couple more minutes for a little more color).
- Meanwhile, make the vinaigrette. In a small bowl, combine the lime juice, zest, garlic, red pepper flakes, and a pinch of salt. Let the ingredients sit for a minute, then whisk in the anchovies and 3 tablespoons extra virgin olive oil until emulsified. Taste and add more salt and/or lime juice as needed.
- Serve the squash covered with the vinaigrette and sprinkled with the hazelnuts and scallions.
Nutrition Facts : Calories 96 kcal, Carbohydrate 1.5 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 97.8 mg, Fiber 0.6 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH
For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.
Provided by Ina Garten
Categories side-dish
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.
ROAST BUTTERNUT SQUASH WITH LEMON AND MUSTARD
Make and share this Roast Butternut Squash with Lemon and Mustard recipe from Food.com.
Provided by Norahs Girl
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly preheat the oven to 180°C/350°F.
- Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds.
- Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic.
- Drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well.
- Place in the oven for about 30 minutes.
- Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter.
- Season well with salt and pepper and blend for about 1 minute.
- Remove from the blender, adjust seasoning.
- and place in a serving bowl, top with the parsley and remaining butter.
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