Roasted Butternut Squash Medley Recipes

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

ROASTED BUTTERNUT SQUASH

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.

SIMPLE ROASTED BUTTERNUT SQUASH

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.

ROASTED BUTTERNUT SQUASH MEDLEY

Steps:

• Heat oven to 425ºF.
• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Pour reserved drippings into small bowl. Add dressing, mustard and sugar; mix well. Reserve 1 Tbsp. dressing mixture for later use. Add remaining dressing mixture to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 30 min. or until vegetables are tender, turning after 15 min.
• Spoon vegetables into bowl. Add bacon and reserved dressing mixture; mix lightly.

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

ROASTED SQUASH MEDLEY

Steps:

• In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

RECIPE OF JAMIE OLIVER ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Chop squash into 1/2-1 inch chunks (if they're too small they'll stick when you're roasting them) and remove any skin.
• Take all the large squash chunks, put them into a large mixing bowl, and toss them with light olive oil and the cinnamon until evenly coated.
• Place squash chunks on a foil lined baking sheet and roast at 350?F until soft (about 20 minutes)
• Chop the mushrooms and cook them in Canola oil in medium heat. After a few minutes add the vanilla and continue to cook until soft. Then add the basil, cook for another 2 minutes and set aside.
• Take the roasted squash chunks and put them into a blender. Add one can of of coconut milk, blend, add second can, blend until smooth.
• Pour contents of blender into a saucepan and place on low heat. Do not let the soup boil or simmer too hard.
• Add your mushroom mix and orange zest to the soup.
• Crush garlic cloves, dice, and then, in the same pan you cooked the mushrooms in, cook on medium heat until sweet. Then add to soup.
• Add salt and pepper medley to taste
• Turn off the heat, cover the soup, and let it rest for about 10 more minutes.