BUTTERNUT SQUASH TASTE RECIPES

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HASSELBACK BUTTERNUT SQUASH RECIPE: HOW TO MAKE IT



Hasselback Butternut Squash Recipe: How to Make It image

Squash makes the perfect holiday side dish, especially when it's Hasselback butternut squash! The thin slits cut into each half allow the butter, maple syrup, brown sugar and ground chipotle mixture to get in every single nook and cranny. This is one side that everyone at your holiday table will be excited to gobble up! —Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings.

Number Of Ingredients 8

1 medium butternut squash (about 4 pounds)
2 tablespoons olive oil
1/4 teaspoon finely ground sea salt
2 tablespoons butter, melted
2 tablespoons maple syrup
1 tablespoon light brown sugar
1/4 teaspoon ground chipotle pepper
Fried sage leaves, optional

Steps:

  • Preheat oven to 400°. Peel squash. Cut lengthwise in half; remove and discard seeds. Place squash, cut side down, in a 13x9-in. baking pan or shallow roasting pan. Drizzle with oil and sprinkle with salt. Bake, uncovered, 20 minutes. Let cool 15 minutes., Cut squash crosswise into 1/8-in. slices, leaving them intact at the bottom. Combine next 4 ingredients; brush over squash. Bake until tender, 30-40 minutes longer. If desired, top with fried sage leaves.

Nutrition Facts : Calories 236 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 127mg sodium, CarbohydrateContent 42g carbohydrate (14g sugars, FiberContent 10g fiber), ProteinContent 3g protein.

BUTTERNUT SQUASH & CHICKPEA TAGINE RECIPE | BBC GOOD FOOD



Butternut squash & chickpea tagine recipe | BBC Good Food image

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Provided by Caroline Hire – Food writer

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Serves 2 adults + 2 children

Number Of Ingredients 14

1tbsp oil
1 red onion, finely chopped
2 garlic cloves, crushed
1tsp grated ginger
ground cumin
1tsp ground coriander
1tsp cinnamon
mild chilli powder
450g bag frozen butternut squash chunks
2 carrots, cut into small dice
1 courgette, cut into small dice
chopped tomatoes
chickpeas, drained
cooked couscous or rice, to serve

Steps:

  • Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

Nutrition Facts : Calories 221 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 10 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.09 milligram of sodium

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