ROASTED SQUASH, POTATOES, SHALLOTS & HERBS
This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.
Provided by Rita1652
Categories Yam/Sweet Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combine squash, potatoes shallots and garlic in large shallow baking pan.
- Drizzle with oil.
- Salt and pepper to taste.
- Top with herbs.
- Bake 45-50 minutes, turning once after vegetables are browned on one side.
- The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
- Season with salt and pepper if desired.
Nutrition Facts : Calories 227.4, Fat 7, SaturatedFat 1, Sodium 16.5, Carbohydrate 40.1, Fiber 5.6, Sugar 4.5, Protein 4.2
ROASTED BUTTERNUT SQUASH AND SHALLOTS
Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.
Provided by lisar
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475.
- Combine ingredients in bowl.
- Pour into a lightly sprayed jellyroll pan.
- Bake at 475 for 20 minutes or until tender, stirring occasionally.
MARINARA SAUCE WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS
A super flavorful sauce that I came up with based on what I had laying in around in the fridge/pantry. It has roasted butternut squash, shallots and bell pepper. Sweet and savory with a slight spicy kick.
Provided by Matt Madrid
Categories Sauces
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 23
Steps:
- Chop the butternut squash into small 1/4 inch pieces. Peel 4 shallots and the garlic cloves. Add to a roasting pan with the butter and 1 tbsp of olive oil. Season with sal & pepper and roast at 450 degrees for ~45 minutes.
- Dice the other two shallots and add them to a bowl with the balsamic vinegar, red wine vinegar and 2 tbsp of red wine. Let them macerate for 15 minutes.
- Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
- Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
- Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
- Add all remaining ingredients and simmer for 2 hours.
- Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.
Nutrition Facts : Calories 49.9, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 216.1, Carbohydrate 6.9, Fiber 1.2, Sugar 1.6, Protein 0.8
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