Simple Roasted Butternut Squash

Butternut squash is my favorite of the squash family! 

I love it in Butternut Squash Bake..a side dish I once won $100 for from American Profile 'magazine'..a family favorite we enjoy at most of our gatherings...

It's wonderful in Winter Squash Squares..a pumpkin tasting dessert that gets veggies into your family without them knowing!

And I love it simply roasted, as in this recipe. Roasting brings out the sweetness of veggies and this is a special treat. 

You can use this simple method to roast any squash (or pumpkin) . 

Let's get started...

Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

Butternuts do tend to have a tough skin. 

(You can always poke it with a sharp knife a few times, put on a microwaveable plate and zap in the microwave for about 8-10 minutes to soften the skin). 

I use a large serving spoon or even an ice cream scoop, to clean out the 

'insides' and remove the seeds and strings. 

Coat the squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

(You can roast either side up, this is just my preference). 

You'll know when you have perfectly roasted squash as it will smell wonderful, start to brown and either a fork or knife easily go into the flesh at the thickest part. 

I usually peel the skin off the 'meat' with my fingers...

SIMPLE ROASTED BUTTERNUT SQUASH 

1 butternut squash

1 Tb. olive oil

salt & pepper

 Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

(Read hint above for softening skin) 

Clean out 'insides' with ice cream scoop or large spoon. 

Coat the 'inside side' of squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

Bake for 40 - 50 minutes or until knife goes easily into thickest
part of squash.

Remove from oven; cool until you can handle, then scrape insides out of skin...or peel the skin off with your fingers. 

Mash, or cube, then add butter and if you like a little sweetness,
you can add honey, brown sugar or maple syrup and more pepper! 

May freeze in airtight containers after room temperature. 

You might also enjoy...

Butternut Squash Bread 

​

The Bryan Times - November 4, 2019 - Squash

I am excited to share these squash dishes that make great 'sides' for any time of the year, but especially for Thanksgiving! 

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber. Winter squash is relatively low in calories. One cup of baked, cubed butternut squash, for example, contains 82 calories. Winter squash is a good source of potassium, and also contains other essential minerals, such as iron, calcium, zinc and selenium.

                                   

Butternut Squash Bake

(To cook a whole squash, I poke several holes in it then cook on a microwave-safe plate in the microwave for about 15 - 18 minutes or until tender. Allow to stand a few minutes, cut open and cool; remove seeds. The 'meat' comes right off the skin so peeling it is nearly effortless.) 

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter 

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

                                 

             Baked Acorn Squash with Cinnamon Apples

This amazing combo is most definitely a favorite fall MUST-HAVE!  

BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash

1/2 c. packed light brown sugar

1/4 c. butter, melted

1 Tb. all purpose flour

3/4 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

2 - 3 lg. apples - cored and chopped, unpeeled

1/2 c. water for steaming, optional

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" x 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture lavishly on top. Add water to baking pan. Cover with foil.  Bake 60 - 70 minutes or until squash is tender.  

Is it a side dish or dessert?  Either way you serve it, it's amazing.  

BUTTERNUT APPLE CRISP 

2/3 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

I've been told this delightful dish 'tastes like dessert'!  It's a very popular recipe at my blog. I'm tickled to say I won $100 for this recipe in a contest in the American Profile 'magazine' years ago. My family requests it often too, so it's a sure fire winner. 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 can (5-ozs) evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

You can't go back and change the beginning, but you can start where you are and change the ending. - C.S. Lewis 

Pumpkin Chocolate Chip Bars

As you may already know...I just LOVE fall!

And all the flavors and foods that come with it!

I know some don't care for pumpkin, but hopefully if you're still
reading, you're among those that do. 

These terrific cake-like bars are simple to make and the chocolate pairs so
nicely with the spices. 

Actually, I changed the measurement of cinnamon and added
pumpkin pie spice instead.

That has cinnamon in it right?

(Yes of course it does...I made my own combo...click here
for recipes for pumpkin pie AND apple pie spice mixes! 

Anyway...the first time I made these, I took as treats for a ladies
meeting at church.  A few ladies had seconds and another few took some home with them!  

I THINK ALL TASTE TESTERS APPROVED!!! 

So don't hesitate to mix these up the next time you get a craving for something with pumpkin...or chocolate. 

I tweaked the recipe I found at Erin's Table for Seven. Her photo of these
tasty bars looked more like cookie bars...my bars were thicker than
I imagined hers to be...for some reason?  I don't think I did anything different with the
ingredients, except the spices, and I also reduced the amount of brown sugar by a tad. 

So stop by and tell Erin I said hello.  And don't forget to make these
awesome autumn treats soon. 

(I'm so tickled with, and love displaying this cute towel every fall.
It was made for me by my dear friend Kitty, of Kitty's Kozy Kitchen!
She's SO talented!) 

(hover over photo to pin)

PUMPKIN CHOCOLATE CHIP BARS 

2 c. all purpose flour
1 tsp. pumpkin pie spice (or cinnamon)
1 tsp. baking soda
1/4 tsp. salt
1 c. butter, softened (2 sticks)
1 egg
1 c. pumpkin puree
1 c. brown sugar 
(original recipe calls for 1-1/4 c.)
1 tsp. vanilla
1 c. chocolate chips, divided 
(use white if you prefer) 

Preheat oven to 350. Grease a 9" x 13" baking dish; set aside.

In a medium bowl, whisk together flour, pumpkin pie spice, baking soda and salt; 
set aside. 

In a large bowl, beat together brown sugar and butter.  Blend in pumpkin, vanilla and egg; mix well. Add flour and beat just until combined.

Fold in 3/4 c. chocolate chips and pour into prepared pan. Spread batter evenly,  Sprinkle remaining chips over the top of batter before baking.  

Bake 30 - 35 minutes or until the bars spring back when touched. Allow to cool before cutting and serving. 



Linked to 
Meal Plan Monday



 You may also enjoy...

Panera Copycat Butternut Squash Soup

• Butternut Apple Crisp

​

Leader Enterprise - October 24, 2018 - More Fall Flavors

Copycat Panera Squash Soup

Autumn is a time when family and friends come together to root for their favorite teams, carve pumpkins, gather 'round bonfires and even just to walk together admiring the colorful beauty of nature. Oh those amazing scents of cinnamon, cloves, apples and pumpkin that fill the air. The recipes I'm sharing with you here are the kind that help warm you from head to toe. Enjoy every slip, slurp, and gobble. And have a fantastic fall!

COPYCAT PANERA SQUASH SOUP ('Lightened')

1 Tb. unrefined coconut oil (or extra virgin olive oil)

1 small onion, diced (about heaping 1/2 c.)

2 lbs. chopped butternut squash (about 6 heaping c.)

**SEE TIP BELOW 

3 sm. carrots, chopped (about 1 cup)

3 - 4 c. vegetable (or chicken) broth

2 c. apple cider or apple juice 

(Please be careful to not use apple cider vinegar)

1/2 tsp. curry powder

1/4 tsp. cinnamon

dash or two of nutmeg

1/2 c. pumpkin puree

(or cooked butternut squash)

2 Tb. butter

2 ozs. low-fat (neufchatel) cream cheese

1 Tb. brown sugar, or more to taste

salt to taste

heavy cream, optional

• In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently. Add squash, carrots, vegetable broth, apple cider and spices. Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
• 
  
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately. Yield: 6 - 8 servings

(Be careful not to boil...don't want to curdle the cream)

TIP: Poke a couple of holes in the butternut squash. Cook it in the microwave about 4 or 5 minutes to help loosen the skin. It will make it easier to peel. Or you can purchase fresh or frozen butternut squash already cubed 

Copycat Bob Evans Chicken and Noodles

COPYCAT BOB EVANS CHICKEN and NOODLES 

9 c. chicken broth

3/4 c. carrots, chopped

3/4 c. celery, chopped

1 c. onion, chopped

1/2 c. butter (1 stick)

1/2 tsp. black pepper

1/2 tsp. salt

1 lb. boneless skinless chicken breast

1 (1# pkg.) homestyle noodles (or 12 ozs. Reames frozen noodles-like homemade!) 

In large (6 qt. or larger) crockpot, add broth, vegetables, chicken, butter and seasonings. Cover and cook on low for 7 hours or on high for 3. Remove chicken and shred with a fork. Return back to crockpot.  Add noodles; cook for another hour on low. Add more broth if you need it to be 'soupier'. 

I'm sure you're going to think I've lost my mind when you read this recipe, but you have to trust me on this one...it's WONDERFULLY Delicious!! Don't knock it til you've tried it. 

GERMAN OCTOBERFEST PIZZA 

1 refrigerated pizza crust 

1 Tb. olive oil

garlic salt to taste

1 lb. smoked sausage, cut into 1/4" circles

1/4 c. chopped onions, optional

2 Tb. butter

2 c. well seasoned mashed potatoes

1 c. sauerkraut, rinsed and well-drained

1 c. shredded cheese (or more)

1 tsp. Caraway Seeds (don’t skip)

Unroll pizza dough on to a large cookie sheet. Flatten dough and build up edges slightly. Brush with olive oil and season with garlic salt. Bake at 425 for 8-10 minutes.

Meanwhile, in a large skillet, saute sausage and onion in butter until browned. Spread mashed potatoes over the baked crust. Top with sauerkraut, sausage, cheese and caraway seeds. Bake for 5-8 minutes or until cheese is melted.

 Be the kindness in a crowd of complaints. - Cookbook author Christy Jordan

Flashback Friday - Sensational Squash Dishes

WELCOME TO FLASHBACK FRIDAY!

WELCOME OCTOBER!!! 

These are some of my favorite squash dishes - try them...they might become yours too! 

I could eat nothing but this for a meal...the flavor combo is amazing! 

Baked Acorn Squash with Cinnamon Apples

This recipe is gobbled up by all taste testers and has been published

in the nationwide American Profile publication. Don't miss this one! 

Crunchy pecan, brown sugar and cereal topping is out of this world!

Popular Butternut Squash Bake

Combining the creaminess of butternut with flavored cream cheese is an awesome way to "dress up" baked taters. 

Creamy Butternut Twice-Baked Potatoes

With the flavors of pumpkin bread...but you can sneak some veggies in this and your family will love it.  Add white or chocolate chips or craisins. 

Butternut Squash Bread

Pecan Pie Cake & Weekend Potluck #248

WELCOME TO WEEKEND POTLUCK!! And a HAPPY VETERANS DAY!  So thankful for all the vets who have served and sacrificed for our freedoms! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...

Pecan Pie Cake by Spicy Southern Kitchen

Recipes that caught our attention ~

Copycat Cracker Barrel Pancakes by Mirlandra’s Kitchen

Quick and Easy Corn Bread by My Fearless Kitchen

Featured Hostess Recipe ~

Butternut Squash Bake by The Better Baker

Your Hostesses ~

• The Better Baker ~ Marsha
• Mommy’s Kitchen~ Tina
• The Country Cook~ Brandie
• Sweet Little Bluebird~ Mary
• Served Up With Love ~ Melissa

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:


We only have ONE simple rule to be a featured recipe:

1. LINK BACK HERE from your post so that others can find the fun. 
   
   
   
   
   
   
   An InLinkz Link-up
   
   
   

Leader Enterprise - November 18, 2015 - Thanksgiving menu ideas

Here are some tasty ideas for you to consider adding to your Thanksgiving menu.  I'm grateful for each of you who support me in one way or another.  It's always a kick to have someone stop me to say they tried one of my recipes or they need a hint to do something better.  I am most blessed! 

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you great love, great relationships, and most 

of all, thankful hearts. 

Cranberry Apple Salad

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 - 6 ozs. pkg. strawberry jello

(could use raspberry or cherry also) 

2 Tb. lemon juice

(This helps keep the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water & jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Add mayonnaise (a whisk works great for this step); beat until smooth. Fold in cranberries, apples and nuts.  Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings.

Gooey Bars

GOOEY BARS

1 (16 - 18 ozs) box yellow cake mix

3/4 c. nuts, optional

1/2 c. butter (or margarine), softened

1 (1 lb.) box powdered sugar

(about 3-3/4 c.) 

1 (8 ozs) pkg. cream cheese, softened

1 egg

Preheat oven to 350. Grease 9" X 13" baking dish. In medium bowl, combine cake mix, nuts and butter (will be crumbly). Press into prepared pan.  In same bowl, mix together powdered sugar, cream cheese and egg; beat until smooth. Spread over bottom layer. Bake 35 - 40 minutes, or until golden brown.  Cool and cut into small squares. Yield: 15 - 18 servings

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or sugar substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

I've reduced the sugar amount in this popular and most-requested dish. It's wonderful, but doesn't taste so much like dessert this way. 

Butternut Squash Bake

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 - 5-oz. can evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. In large bowl, cream butter and sugar, using a mixer. Beat in eggs, evaporated milk and vanilla. Stir in the squash. (Mixture will be thin). Pour into prepared pan.  Bake for about 45 minutes, or until almost set. 

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

Crockpot Cheesey Turkey Sandwiches

CROCKPOT CHEESEY TURKEY SANDWICHES 

8 c. chopped cooked turkey or  2# turkey deli meat

1-1/2 c. (2%) Velveeta, cubed

1 c. turkey or chicken broth

1 (10.75 oz) can cream of mushroom soup

1/4 tsp. garlic powder, optional

fresh ground pepper, to taste

12-16 hamburger buns

In bowl, combine turkey, Velveeta, broth, soup, garlic powder         and pepper; pour into a slow cooker (sprayed with cooking spray). Cook on low for 3 hours (check it after 2) or until the cheese is melted.  Stir well; serve on warmed buns. Yield: 12 - 16 servings