SIMPLE BUTTERNUT SQUASH CASSEROLE RECIPE RECIPES

SIMPLE ROASTED BUTTERNUT SQUASH RECIPE | ALLRECIPES

Simple Roasted Butternut Squash Recipe | Allrecipes image

Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.

Provided by MChele

Categories Butternut Squash Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 butternut squash - peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 176.8 calories, CarbohydrateContent 30.3 g, FatContent 7 g, FiberContent 5.1 g, ProteinContent 2.6 g, SaturatedFatContent 1 g, SodiumContent 10.6 mg, SugarContent 5.6 g

BEST BUTTERNUT SQUASH SOUP RECIPE - HOW TO MAKE BUTTERN…

Best Butternut Squash Soup Recipe - How to Make Buttern… image

This simple roasted butternut squash soup is so delicious, and couldn't be easier to make. Buy a handy package of pre-cut butternut squash to save time!

Provided by Natalie Perry

Categories appetizers comfort food dinner main dish soup stews

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 lb. cubed butternut squash
1 medium onion, halved and sliced into wedges
4 cloves garlic, peeled
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 tbsp. avocado oil, or another heat-safe oil
2 c. chicken broth or more, as needed
1 can (about 13 1/2 oz. size) coconut milk, or 1 cup heavy cream
Diced apple and crumbled, cooked bacon, optional

Steps:

Preheat oven to 425ºF.
Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top. Use your hands to toss everything around so it’s evenly coated.
Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.
Transfer roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
Stir in coconut milk or cream. Add a little more salt, if needed, before serving. Top with diced apple and crumbled, cooked bacon, if desired.

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