Best Savory Roasted Butternut Squash Cluck Recipes

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SAVORY ROASTED BUTTERNUT SQUASH



Savory Roasted Butternut Squash image

This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!

Provided by kris

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 6

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
⅛ teaspoon ground thyme
⅛ teaspoon ground black pepper
salt to taste
½ cup shredded Romano cheese (such as Locatelli®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
  • Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g

SAVORY ROASTED BUTTERNUT SQUASH SOUP



Savory Roasted Butternut Squash Soup image

A real savory squash soup that is not pureed to death!

Provided by Swank

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

Time 2h5m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 butternut squash, halved lengthwise and seeded
salt and ground black pepper to taste
1 teaspoon butter, or to taste
1 onion, diced
2 cloves garlic, pressed
½ cup shredded carrot, or to taste
½ teaspoon dried marjoram, or to taste
½ teaspoon celery seed, or to taste
2 pinches cayenne pepper, or to taste
4 cups chicken stock
¼ cup heavy whipping cream, or more to taste
2 ounces cream cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
  • Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
  • Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
  • Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.
  • Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.6 g, Cholesterol 21.8 mg, Fat 7.9 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 520.1 mg, Sugar 4.9 g

SAVORY BUTTERNUT SQUASH CROSTATA



Savory Butternut Squash Crostata image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9

One 1 1/4-pound butternut squash, sliced 1/3-inch thick
1 red onion, sliced 1/4-inch thick
2 tablespoons olive oil
Kosher salt
One 9-inch refrigerated pie crust, chilled
Half 5.2-ounce container herbed cheese, such as Boursin
1 tablespoon chopped pistachios
1/2 cup baby arugula
1 tablespoon pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
  • Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
  • Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
  • Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
  • Slice and serve warm or at room temperature.

SAVORY ROASTED BUTTERNUT SQUASH -- CLUCK!



Savory Roasted Butternut Squash -- Cluck! image

The hardest part of this recipe is peeling the squash! Inspired by Recipe Recipe #301356 -- Reduce the garlic powder, pepper, and thyme, if you don't like it so savory!

Provided by KerfuffleUponWincle

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 butternut squash (about 5 cups cut-up)
2 tablespoons olive oil
1 1/2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder (SCANT ~ or between 1/4 - 1/2 tsp)
1/2 teaspoon salt (scant ~ or between 1/4 - 1/2 tsp)
1/2 teaspoon black pepper
1/4 teaspoon ground thyme
1/4 cup maple syrup

Steps:

  • Preheat oven to 400°F.
  • Peel, remove seeds, and cut squash into large bite size pieces; place pieces into a medium sized bowl.
  • Heat olive oil in a small glass bowl or Pyrex measuring cup for about 1 minute in the microwave.
  • Combine chicken granules with the warmed olive oil ~ stir until well combined and granules begin to melt. Stir in garlic powder, salt, pepper, and ground thyme ~ mix well.
  • Pour olive oil/chicken granule/seasoning mixture over squash pieces ~ with a spoon, toss well to coat!
  • Spread pieces onto a shallow sided pan (cookie sheet) sprayed with cooking spray.
  • COVER the pan with aluminum foil and roast for 20 minutes, then remove cover.
  • Baste squash pieces with the maple syrup and continue roasting (UNCOVERED) for 15 minutes.

Nutrition Facts : Calories 161.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.1, Sodium 322.6, Carbohydrate 31.4, Fiber 3.9, Sugar 12.2, Protein 2

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