ROASTED SQUASH RECIPES RECIPES

ROASTED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD

Roasted butternut squash recipes | BBC Good Food image

Roasted butternut squash makes a delicious veggie centrepiece as well as being great comfort food. You can also serve this versatile veg with pasta, in salads, soups and traybakes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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

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.

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A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.
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1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
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6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
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8. You can also make this ahead of time and eat it cold – it’s just as delicious!

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7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
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