ROASTED BUTTERCUP SQUASH RECIPES

Name: Roasted Buttercup Squash
Cook time: 5 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges; 1/4 cup extra-virgin olive oilu00A0; Kosher salt and freshly ground black pepperu00A0

ROASTED BUTTERCUP SQUASH RECIPE | FOOD NETWORK KITCHE…

Roasted Buttercup Squash Recipe | Food Network Kitche… image

Buttercup squash turns sweet and creamy when roasted. You can find it at your supermarket and local farmers markets during September and October. If it's not available, you can substitute kabocha, red kuri or butternut varieties.

Provided by Food Network Kitchen

Categories side-dish

Total Time 50 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

ROASTED BUTTERNUT SQUASH RECIPE | INA GARTEN | FOOD NET…

Roasted Butternut Squash Recipe | Ina Garten | Food Net… image

For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network. All you need is high heat and good olive oil.

Provided by Ina Garten

Categories side-dish

Yield 4 to 5 servings

Number Of Ingredients 4

Ingredients

1 large butternut squash (about 3 pounds), peeled and seeded and cut in 1-inch chunks
3 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

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