HOW TO FIX BUTTERNUT SQUASH IN OVEN RECIPES

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ROASTED BUTTERNUT SQUASH RECIPE | ROBIN MILLER | FOOD NET…



Roasted Butternut Squash Recipe | Robin Miller | Food Net… image

A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.

Provided by Robin Miller : Food Network

Categories     side-dish

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings, plus leftovers

Number Of Ingredients 4

2 medium butternut squash, halved lengthwise and seeded
4 teaspoons of butter
4 teaspoons brown sugar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F. 
  • Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

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

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