BUTTERNUT SQUASH MICROWAVE RECIPES RECIPES

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BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE ... - DELISH



Best Butternut Squash Soup Recipe - How to Make ... - Delish image

This Butternut Squash soup is an easy and comforting fall meal.

Provided by Lindsay Funston

Categories     autumn    dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth

Steps:

  • Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
  • Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
  • Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
  • Serve garnished with thyme.

Nutrition Facts : Calories 369 calories

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH



Roasted Brussels Sprouts and Butternut Squash image

Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish! Simply place them on a sheet pan and bake until tender and the Brussels are slightly charred on the edges.

Provided by Gina

Categories     Side Dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 6

kosher salt
2 tablespoons extra virgin olive oil
16 ounces brussels sprouts (halved)
16 ounces butternut squash (peeled and diced 3/4-inch)
6 sprigs fresh thyme
fresh black pepper (to taste)

Steps:

  • Preheat oven to 425°F. Spray a large sheet pan with oil.
  • In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
  • Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

Nutrition Facts : ServingSize 2 /3 cup, Calories 103 kcal, CarbohydrateContent 15 g, ProteinContent 3 g, FatContent 4.8 g, SaturatedFatContent 0.5 g, SodiumContent 22 mg, FiberContent 5 g, SugarContent 3 g

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