Best Roasted Butternut Squash With Caramelized Onions Gorgonzola And Recipes

BUTTERNUT SQUASH WITH CARAMELIZED ONIONS AND GORGONZOLA

Steps:

• Pre-heat oven to 450 degrees.
• Toss cubed butternut squash with 1 Tbsp olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast for about 20-30 minutes, until tender and nicely browned. Toss squash after about 10 minutes of cooking time.
• While squash is roasting, heat remaining 1 Tbsp olive oil in a large skillet and add 1 Tbsp butter. Add sliced onion and cook on low until caramelized, about 25-30 minutes. Add garlic, sauté for a few more minutes and set aside.
• Transfer caramelized onions to a plate and melt remaining 1 Tbsp butter in skillet. Let the butter brown a bit and then add the sage leaves. Sauté for about 2-3 minutes, until crispy.
• Add onions, squash, and gorgonzola to the pan and toss (try not to let the cheese melt). Serve!

ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONION TART

Steps:

• On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
• Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

THYME ROASTED BUTTERNUT SQUASH WITH GORGONZOLA

Steps:

• Preheat oven to 350 degrees F.
• 1. In a glass baking dish, mix the butternut squash and olive oil, Salt and pepper to taste. Bake for 35 minutes.
• 2. In a skillet, sauté onion in olive oil on medium-low heat for 15-20 minutes. The onions will soften and begin to carmalize.
• 3. Add rosemary and garlic to the pan and sauté for a minute more.
• 4. Add the onion mixture to the butternut squash. Gently mix with a spatula.
• 5. Sprinkle Gorgonzola over the top.
• 6. Bake for 15-20 minutes.
• 7. Serve and enjoy!

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• Cut off the ends of each butternut squash and discard.
• Peel the squash and cut in half lengthwise.
• Using a spoon, remove the seeds.
• Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
• Add the melted butter, brown sugar, salt and pepper.
• With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
• Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
• Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
• Adjust seasonings if needed.
• Serve hot.
• Enjoy!

ROASTED WINTER SQUASH WITH GORGONZOLA CHEESE

Steps:

• Preheat oven to 400 degrees F. Peel the squash if desired. Halve the squash and scoop out and discard the seeds and strings. Cut into 1-inch wedges.
• Brush a roasting pan lightly with some of the butter. In a medium bowl, toss the squash with the remaining butter and season with the salt. Spread out on the pan and roast for about 30 minutes. Turn the wedges over with a pancake-style spatula and continue to roast until tender and browned, about 30 minutes more. Transfer the squash to an ovenproof serving dish, season with pepper to taste and sprinkle with the cheese, while still hot, to melt slightly (if needed, return the squash to the oven to melt the cheese). Serve.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.