Best Roasted Butternut Squash Apples Recipes

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ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON



Roasted Butternut Squash Soup with Apples and Bacon image

I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor. This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). It is also extremely healthy. Don't shy away from the curry powder; it gives the soup that extra flavor. Feel free to play around with the amount of carrot, onion or celery, garlic to your taste. This soup can be made the day before and reheated.

Provided by LEXINOLE29

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 17

1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 ½ quarts chicken stock
½ teaspoon ground nutmeg
1 ½ cups sour cream

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes.
  • Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan.
  • Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes.
  • Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 29.2 g, Cholesterol 19.8 mg, Fat 10.4 g, Fiber 6.6 g, Protein 5.7 g, SaturatedFat 5 g, Sodium 947.4 mg, Sugar 9.6 g

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS



Honey Roasted Butternut Squash With Apples & Pecans image

I found this great recipe on the package of my fresh cut butternut squash. It looked yummy so I had to try it. The flavor of the roasted squash and apples with the crunch of the pecans is fantastic. This is a great way to get your family members to eat their veges. Enjoy.

Provided by CarolAT

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 7

1 lb butternut squash, cubed
1 medium baking apple, peeled, cored and cubed
3 tablespoons butter, melted
3 tablespoons honey
1/4 cup pecans, finely chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
  • Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
  • Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
  • Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

ROASTED BUTTERNUT SQUASH, SAUTEED APPLES AND TOASTED WALNUT CREPES WITH CINNAMON GELATO



Roasted Butternut Squash, Sauteed Apples and Toasted Walnut Crepes with Cinnamon Gelato image

Provided by Anne Burrell

Categories     dessert

Time 2h55m

Yield 4 servings

Number Of Ingredients 24

1 1/2 cups medium-diced butternut squash
Extra-virgin olive oil
Kosher salt
2 to 3 tablespoons butter
2 Granny Smith apples, peeled and medium diced
1/4 cup brown sugar
1/4 cup bourbon
1/2 cup apple cider
1/2 cup walnuts, toasted and chopped
Basic Crepes, recipe follows
Cinnamon Gelato, recipe follows
Powdered sugar, for dusting
1 cup all-purpose flour
Pinch kosher salt
2 eggs
1/2 cup milk
1/2 cup club soda
3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
2 1/2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 cinnamon sticks
6 egg yolks

Steps:

  • For the filling: Preheat the oven to 400 degrees F. Toss the butternut squash with some olive oil and salt. Place onto a baking sheet and into the oven for 10 to 12 minutes. Remove from the oven and set aside.
  • Put a saute pan over medium-high heat and melt the butter. Add the apples and salt to taste, and saute until softened. Hit it with the brown sugar and toss until melted. Hit it with the bourbon off the flame, and then carefully tip the pan to the flame to flambe and let the alcohol burn off. Add the apple cider and bring back to a boil. Reduce to a simmer and cook until glazy and delicious, about 10 minutes. Toss in the roasted butternut squash and half of the chopped walnuts.
  • To assemble: Add about 1/4 cup of the filling into the bottom third of a crepe. Roll the crepe and place seam-side down on a plate. Repeat this process with the remaining ingredients.
  • To serve: Arrange 1 crepe roll on each serving plate and spoon more butternut squash and apple filling over the top. Garnish with toasted walnuts and serve with Cinnamon Gelato. Dust with powdered sugar.
  • For the batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk and club soda into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. The crepe batter can be made up to 2 days in advance, covered and refrigerated.
  • For the crepes: Melt about 1/2 teaspoon of the butter in a small nonstick saute pan. The butter should coat the bottom of the pan; if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
  • Put the pan over medium heat. Fill a 2-ounce ladle almost to the top with batter and pour it into the preheated pan, tipping and rolling the pan as you ladle the batter to evenly cover the bottom. This will take a little practice; even when you are an experienced crepe maker, the first couple always get wasted. Accept it and move on.
  • When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, flip the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares.
  • Repeat this process until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan as needed.
  • In a medium saucepan, combine the heavy cream, 1/4 cup of the sugar, the vanilla extract, salt and cinnamon sticks. Bring to a boil, turn off the heat and let sit.
  • In a small bowl, combine the egg yolks and the remaining 1/4 cup sugar and beat to a homogeneous consistency.
  • Bring the heavy cream-cinnamon mixture back to a boil and turn the heat off. Whisk a third of the heavy cream mixture into the egg-sugar mixture, and then immediately whisk the egg mixture back into the remaining heavy cream mixture. Bring the mixture back up over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 10 minutes. Strain the mixture and chill over an ice water bath.
  • Churn the chilled mixture in an ice cream/gelato machine according to the manufacturer's directions.

ROASTED BUTTERNUT SQUASH WITH APPLES



Roasted Butternut Squash with Apples image

Provided by Scott Uehlein

Categories     Side     Christmas     Thanksgiving     Apple     Pecan     Butternut Squash     Fall     Winter     Christmas Eve     Self     Arizona

Number Of Ingredients 7

1 lb butternut squash, peeled, seeded and cubed
1 tsp canola oil
1 1/2 tsp pumpkin-pie spice mix
1/4 cup red wine vinegar
1/4 cup maple syrup
2 Granny Smith apples, cored and cut into 1/2-inch cubes
1/4 cup chopped pecans

Steps:

  • Heat oven to 400°F. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans and squash in a bowl. Let cool; serve.

ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON



ROASTED BUTTERNUT SQUASH SOUP WITH APPLES AND BACON image

Categories     Soup/Stew

Number Of Ingredients 18

Ingredients
1 (3 pound) butternut squash - peeled, seeded, and cubed
1 tablespoon olive oil
salt and ground black pepper to taste
8 strips bacon, chopped
1 large onion, chopped
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 teaspoons curry powder
1 teaspoon dried thyme
salt and ground black pepper to taste
1 Granny Smith apple - peeled, cored, and cubed
4 cloves garlic, minced
1 cup apple cider
1 1/2 quarts chicken stock
1/2 teaspoon ground nutmeg (optional)
1 1/2 cups sour cream

Steps:

  • Directions 1. Preheat an oven to 375 degrees F (190 degrees C). Place squash in a large bowl and drizzle with olive oil; mix to coat; sprinkle with salt and pepper. Spread squash into a single layer on a baking pan. Roast the squash in the preheated oven, turning once, until fork-tender and caramelized; 30 to 40 minutes. 2. Place the bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a paper towel-lined plate, reserving the drippings in the pan. 3. Place the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper in the Dutch oven; cook in reserved bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook another 1 minute. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume. Stir in the chicken stock; simmer over medium-low heat for about 20 minutes. 4. Puree the soup in small batches in a blender, or use an immersion blender. If using a blender, don't fill the blender more than half-way. Always remove the center lid piece of a stand blender when blending hot liquids so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces to serve.

ROASTED BUTTERNUT SQUASH WITH APPLES



ROASTED BUTTERNUT SQUASH WITH APPLES image

Categories     Side     Bake     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Apple     Squash     Fall     Healthy

Yield 6-10

Number Of Ingredients 20

For DOUBLE the recipe:
Vegetable Oil (for the dish)
4 lbs peeled butternut squash, cut into 3/4" slices
4 Cortland apples, peeled and thickly sliced
1 cup golden raisins
4 Tbsps olive oil
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup dark brown sugar
salt and ground black peper, to taste
For SINGLE recipe portions:
Vegetable Oil (for the dish)
2 lbs peeled butternut squash, cut into 3/4" slices
2 Cortland apples, peeled and thickly sliced
1/2 cup golden raisins
2 Tbsps olive oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup dark brown sugar
salt and ground black peper, to taste

Steps:

  • 1. Set the oven at 400 degrees. 2. Oil a 12 inch baking dish. 3. Arrange the squash and apples in layers, scattering the raisins on each layer. 4. Sprinkle the vegetabes with olive oil, then add cinnamon, nutmeg, sugar, salt, and pepper. 5. Cover the dish with foil and bake for 30 minutes. 6. Remove the foil and bake for 45 minutes more or until the squash is tender. 7. Serve at once with broiled chicken or fish. -NOTE: For double the recipe portion, use a large foil pan or long white pan and bake covered for 30 minutes, then bake uncovered for an additional hour. -NOTE: For SINGLE portion use white soufle pan wtih lid and bake covered for 30 minutes then uncover and bake for 45 more minutes. -Test for doneness.

ROASTED BUTTERNUT SQUASH & APPLES



Roasted Butternut Squash & Apples image

Fun Fact: Butternut squash is a natural antioxidant and is great for skin health and eyesight health!

Provided by Amy H.

Categories     Fruit Sides

Time 1h15m

Number Of Ingredients 10

2 lb butternut squash, peeled, seeded, quartered and cut into cubes
3 apples, peeled, core removed and cut into chunks
1/4 c chopped walnuts or pecans
1/4 c raisins or dried cranberries
1/4 c brown sugar
2 Tbsp canola oil
1 Tbsp whole wheat white flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

Steps:

  • 1. Preheat oven to 350 degrees. Spray a glass baking dish with butter flavor cooking spray.
  • 2. Put squash cubes in a large baking dish. Place apples on top and then sprinkle with nuts and raisins.
  • 3. Mix the flour, salt, sugar, cinnamon and nutmeg and sprinkle on top. Toss with 2 Tbsp. canola oil. Bake 40 -50 minutes.

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