CINNAMON ROASTED BUTTERNUT SQUASH - INSPIREDTASTE.NET
Not only is roasted butternut squash a perfect side dish, it’s perfect to add to rice bowls or to top hearty salads. We enjoy it cold and often save some for the following day to add to salad for lunch. If you’ve got lots leftover, make soup. Throw leftover roasted squash into a blender with a splash or two of stock and blend. This recipe can be used for other varieties of winter squash. Simply substitute other winter squash varieties for butternut squash in our recipe below.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F and line two large baking sheets with aluminum foil.
- Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
- Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
Nutrition Facts : Calories 203, ProteinContent 3 g, CarbohydrateContent 37 g, FiberContent 6 g, SugarContent 11 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
BUTTERNUT SQUASH LASAGNE | SAINSBURY'S RECIPES
Made with butternut squash sheets instead of pasta, this pork lasagne is a tasty alternative to the classic
Provided by Sainsbury's Team
Total Time 100 minutes
Prep Time 25 minutes
Cook Time 75 minutes
Yield 6
Number Of Ingredients 11
Steps:
Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and cook the diced onions for 5 minutes until softened. Add the pork mince and fry for a further 5 minutes, until browned all over. Stir in the mushrooms and cook for 3-4 minutes or until softened.
Pour ¾ of the tomato and mascarpone sauce into the frying pan, followed by the tin of chopped tomatoes and sage. Simmer for 5-6 minutes, until slightly thickened. Add the spinach and cook until wilted. Mix well to ensure it is covered with sauce.
Begin to layer the lasagne in an ovenproof baking dish. Start with a layer of the pork mixture then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Bake in the oven for 45-50 minutes until a golden brown crust has formed. Take out of the oven and allow to sit loosely covered with foil for 15 minutes. Serve alongside the salad leaves.
Nutrition Facts : Calories 253 calories, FatContent 9.5 grams, SaturatedFatContent 3.6 grams, SugarContent 11.0 grams, SodiumContent 800.0 milligrams salt, CarbohydrateContent 15.8 grams, FiberContent 4.1 grams, ProteinContent 24.7 grams
More about "how much sugar in butternut squash recipes"
CINNAMON ROASTED BUTTERNUT SQUASH - INSPIREDTASTE.NET
From inspiredtaste.net
Reviews 4.8
Total Time 1 hours 0 minutes
Cuisine American
Calories 203 per serving
- Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
CINNAMON ROASTED BUTTERNUT SQUASH - INSPIREDTASTE.NET
From inspiredtaste.net
Reviews 4.8
Total Time 1 hours 0 minutes
Cuisine American
Calories 203 per serving
- Bake squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
BUTTERNUT SQUASH LASAGNE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 100 minutes
Calories 253 calories per serving
Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and cook the diced onions for 5 minutes until softened. Add the pork mince and fry for a further 5 minutes, until browned all over. Stir in the mushrooms and cook for 3-4 minutes or until softened.
Pour ¾ of the tomato and mascarpone sauce into the frying pan, followed by the tin of chopped tomatoes and sage. Simmer for 5-6 minutes, until slightly thickened. Add the spinach and cook until wilted. Mix well to ensure it is covered with sauce.
Begin to layer the lasagne in an ovenproof baking dish. Start with a layer of the pork mixture then cover with a layer of butternut squash lasagne sheets. Repeat this until the mix is used up, ensuring the butternut squash is the final layer.
Top with the remaining tomato and mascarpone sauce and a generous topping of parmesan cheese. Bake in the oven for 45-50 minutes until a golden brown crust has formed. Take out of the oven and allow to sit loosely covered with foil for 15 minutes. Serve alongside the salad leaves.
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