Rosemary Roasted Butternut Squash Recipes

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ROSEMARY ROASTED BUTTERNUT SQUASH AND BEETS WITH GARLIC



Rosemary Roasted Butternut Squash and Beets With Garlic image

NOTE: IT AS BEEN POINTED OUT IN THE REVIEWS THAT SQUASH COOKS FASTER THAN THE BEETS! Modified from AJC (online) What's For Dinner -- Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in AJC's Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish. Because I no longer buy pumpkins for Halloween, I've substituted butternut squash in this recipe.

Provided by KerfuffleUponWincle

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 cups butternut squash (or pumpkin cut into about TWO-bite-size pieces)
3 beets (cleaned and cut into ONE-bite-size pieces)
1 medium onion (sliced into slivers)
2 garlic cloves (minced)
1 tablespoon fresh rosemary (minced)
salt and pepper
4 tablespoons butter (melted)

Steps:

  • Preheat oven to 400F degrees.
  • In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Place the mixture in a 13x9 Pyrex casserole dish and sprinkle with salt and pepper.
  • Roast in the oven for 35-40 minutes, or until the squash (or pumpkin) and the beets are tender.

Nutrition Facts : Calories 109.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 89.7, Carbohydrate 10.1, Fiber 1.8, Sugar 3.8, Protein 1.2

ROSEMARY ROASTED BUTTERNUT SQUASH



Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories     Side Dish     Vegetables     Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
  • Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

BUTTERNUT SQUASH PIZZAS WITH ROSEMARY



Butternut Squash Pizzas with Rosemary image

Yum, yum, yum!

Provided by dakota kelly

Categories     Main Dish Recipes     Pizza Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 cup thinly sliced onion
½ butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough, divided
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
  • Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
  • Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 96.9 g, Cholesterol 3 mg, Fat 13.7 g, Fiber 6.8 g, Protein 14.8 g, SaturatedFat 2.1 g, Sodium 947.5 mg, Sugar 9.2 g

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