RECIPE FOR BUTTERNUT SQUASH RECIPES

Name: Roasted Butternut Squash
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 servings, plus leftovers
Ingredients: 2 medium butternut squash, halved lengthwise and seeded; 4 teaspoons of butter; 4 teaspoons brown sugar; Kosher salt and freshly ground black pepper

ROASTED BUTTERNUT SQUASH RECIPE | ROBIN MILLER | FOOD NE…

Roasted Butternut Squash Recipe | Robin Miller | Food Ne… 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

Ingredients

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.

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT

Butternut Squash Pie Recipe: How to Make It image

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust pie
1-1/4 cups sugar
4-1/2 teaspoons cornstarch
1 tablespoon ground cinnamon
3 cups mashed cooked butternut squash
1/2 cup butter, softened
2 large eggs, room temperature
1/4 cup water
3 teaspoons vanilla extract
Whipped cream, optional

Steps:

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

Nutrition Facts : Calories 406 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 56g carbohydrate (32g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

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When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Reviews 5
Total Time 30 minutes
Category Lunch
Calories 157 calories per serving

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

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BUTTERNUT SQUASH CASSEROLE RECIPE - BBC GOOD FOOD

A warming seasonal dish with a fusion of flavours, perfect for winter evenings
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Total Time 1 hours
Category Dinner, Main course
Cuisine Moroccan
Calories 313 calories per serving

Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

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ROASTED BUTTERNUT SQUASH RECIPE | ROBIN MILLER | FOOD NE…

A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 5 minutes
Category side-dish

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.

See details

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT

I have been making this pie for over 24 years for special occasions. It is so easy and the taste is wonderful. —Mary Ellen Solesbee, Greer, South Carolina
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 406 calories per serving

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

See details

EASY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

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Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.

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ROASTED BUTTERNUT SQUASH RECIPE | ROBIN MILLER | FOOD NE…

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.

See details

BUTTERNUT SQUASH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. If desired, cut out scraps with a leaf-shaped cookie cutter for garnish; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake for 15 minutes. Remove foil. Bake until a knife inserted in the center comes out clean, 35-40 minutes longer. Bake leaf cutouts until golden brown, 5-7 minutes. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. If desired, garnish with pastry leaves and whipped cream.

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In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

See details