Roasted Butternut Squash Dippers Recipes

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ROASTED BUTTERNUT SQUASH AND GARLIC DIP



Roasted Butternut Squash and Garlic Dip image

Love dip with your chips as a snack? Have all you can eat with this healthy version that blends roasted butternut squash, tahini, turmeric, and garlic.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 8

1 butternut squash, halved and seeds scooped
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 large head garlic, halved crosswise
Juice of 1/2 lemon
2 tablespoons tahini
1 teaspoon turmeric
Cayenne pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly. Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes.
  • When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic. Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

SIMPLE ROASTED BUTTERNUT SQUASH



Simple Roasted Butternut Squash image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories     Side Dish     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 4

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
  • Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 30.3 g, Fat 7 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 10.6 mg, Sugar 5.6 g

ROASTED BUTTERNUT SQUASH DIPPERS



Roasted Butternut Squash Dippers image

When it comes to fries, I've made everything from apple and carrot to pumpkin and zucchini. The sour cream sauce is just heavenly. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 servings (2/3 cup dip).

Number Of Ingredients 8

1 small butternut squash (about 2 pounds)
2 teaspoons olive oil
1 teaspoon Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
DIP:
1/2 cup sour cream
2 tablespoons maple syrup

Steps:

  • Preheat oven to 425°. Peel, halve and seed squash; cut into 3x1/2-in. strips. Spread in a greased foil-lined 15x10x1-in. baking pan; toss with oil. Roast until tender and lightly browned, 25-30 minutes, stirring once., Sprinkle with seasonings. Mix dip ingredients; serve with squash.

Nutrition Facts : Calories 208 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 303mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 8g fiber), Protein 3g protein.

CHARLOTTE'S BUTTERNUT SQUASH FRIES



Charlotte's Butternut Squash Fries image

This is my favorite side dish, and the first thing I've made all by myself. It goes great with pretty much anything and is a perfect side for a Thanksgiving dinner or just a cold fall day. Hope you enjoy!

Provided by Charlotte C.

Categories     Side Dish     Vegetables     Squash

Time 50m

Yield 3

Number Of Ingredients 6

1 butternut squash - peeled, seeded, and cut into strips
2 tablespoons olive oil
2 teaspoons paprika
3 cloves garlic, minced, or more to taste
3 sprigs fresh thyme, leaves stripped, or more to taste
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking sheet.
  • Mix squash, olive oil, paprika, garlic, thyme, and salt together in a bowl until evenly coated; spread in a single layer onto the prepared baking sheet.
  • Bake in the preheated oven until squash is tender and lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 50.6 g, Fat 9.6 g, Fiber 9 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 9.4 g

ROASTED BUTTERNUT SQUASH CHUTNEY RECIPE



Roasted Butternut Squash Chutney Recipe image

This squash chutney recipe makes use of roasted butternut squash, apples, and red onion that are seasoned with various herbs and spices.

Provided by Rose Lambert

Categories     Dip, Sauce & Condiment

Time 35m

Yield 24

Number Of Ingredients 11

1 lb peeled and diced butternut squash
3 diced apples
1⅓ cups brown sugar
1 diced red onion
4 tbsp cider vinegar
1 tbsp ground turmeric
½ tsp chile powder
½ tsp ground Cinnamon
½ tsp cumin
½ tsp ground ginger
¼ tsp garlic powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Place butternut squash on the prepared baking sheet in a single layer.
  • Bake in the preheated oven for about 20 minutes or until fork-tender. Transfer butternut squash to a large bowl.
  • Meanwhile, combine apples, brown sugar, onion, vinegar, turmeric, chile powder, cinnamon, cumin, ginger, and garlic powder in a saucepan over low heat. Cover and cook for 15 to minutes, stirring occasionally, until apples and onion are soft.
  • Add apple mixture to butternut squash in the bowl and stir gently to combine. Store in a covered container in the refrigerator.

Nutrition Facts : Carbohydrate 14.15g, Fat 0.09g, Fiber 1.16g, Protein 0.38g, SaturatedFat 0.02g, ServingSize 24.00, Sodium 5.39mg, Sugar 0.00, UnsaturatedFat 0.01g

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