Roasted Butternut Squash With Horseradish Butter Recipes

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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 PANZANELLA



Roasted Butternut Squash Panzanella image

Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

4 cups cubed sourdough bread
5 tablespoons olive oil, divided
1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
1/2 teaspoon each salt, ground ginger, ground cumin and pepper
1 cup salted shelled pumpkin seeds or pepitas
1 cup dried cranberries
4 shallots, finely chopped (about 1/2 cup)
DRESSING:
1/3 cup red wine vinegar
1/4 cup maple syrup
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 cup olive oil

Steps:

  • Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)

Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR



Roasted Butternut Squash with Brown Sugar image

This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.

Provided by M.Perry

Categories     Side Dish     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 7

8 cups cubed butternut squash (1-inch)
2 tablespoons extra-virgin olive oil
2 tablespoons brown sugar
1 teaspoon Himalayan sea salt
½ teaspoon ground cinnamon
1 pinch cayenne pepper
¼ cup coarsely chopped candied pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
  • Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g

ROASTED BUTTERNUT SQUASH WITH HORSERADISH BUTTER RECIPE



Roasted Butternut Squash with Horseradish Butter Recipe image

Provided by tjm01

Number Of Ingredients 5

4 lbs. butternut squash, halved lengthwise, seeded and cut into 2" wedges
2 Tbsp. extra-virgin olive oil
4 Tbsp. unsalted butter
1 garlic clove, minced
1 1/2 Tbsp drained and prepared horseradish

Steps:

  • Preheat oven to 400 degrees. Toss squash in a large baking pan with oil and salt & pepper to taste. Arrange squash cut side down. Roast squash in middle of oven, turning occasionally, until golden brown on cut sides & tender, about 35 minutes. While squash is roasting, melt butter in a small saucepan over moderate heat. Stir in garlic and horseradish and cook, stirring constantly for 1 minute. Season with salt & pepper to taste. Transfer horseradish butter to a small serving dish and keep warm, covered. Serve squash on a platter with horseradish butter on the side.

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