Butternut spaghetti squash recipes


Roasted Butternut Squash - Recipes by Love and Lemons

Learn how to cook butternut squash perfectly every time! Enjoy roasted butternut squash as a simple side dish, or add it to fall soups, pastas & more.

fall / how-to — Jump to recipe

If you’re anything like me, you’ve already made a few batches of butternut squash soup by the time mid-October rolls around. But while butternut squash soup is hands down one of my favorite fall foods, my love for butternut doesn’t end there. When I’m not making soup, I like to simply roast butternut squash. Golden brown, caramelized, and seasoned with salt and pepper, it has a delectable sweet and salty taste and buttery texture. If you’ve never roasted butternut squash before, you have to try it this fall!

Today, I’m sharing my go-to roasted butternut squash recipe. It’s super easy – it requires 4 ingredients (squash, salt, pepper, and olive oil) and 10 minutes of active prep – but it’s delicious nonetheless. It’s good enough to enjoy on its own as a side dish, but it also amps up the fall flavor in all sorts of recipes – bowls, salads, soups, and more! Let’s cook.

How to Cook Butternut Squash

Making roasted butternut squash is easy! Here’s what you need to do:

Start by peeling the squash. Peeling winter squash can be intimidating, but don’t let butternut scare you. The skin is smooth and relatively thin, and it isn’t ridged. To peel it, use a good vegetable peeler, and work downwards from the stem, peeling off long strips. Use short strokes to trim off any remaining skin at the base of the squash. That’s it!

Next, cut the squash. Chop off the stem and slice the squash in half vertically. Set the cut side of the halves facing up, and use a spoon to scoop out the seeds. If your squash is too hard to safely cut, pop it in the microwave or warm it in the oven for a few minutes until slightly softened.

Discard the seeds, and dice the remaining squash into 1-inch cubes. You might get some funky shapes around the base of the squash, where the seeds were scooped out. Just do the best you can to cut the pieces evenly – the closer they are in size, the more evenly they’ll cook.

Finally, it’s time to bake! Spread the cubed squash in a single layer on a baking sheet lined with parchment paper. Drizzle it with olive oil, and toss it with generous pinches of salt and pepper (note: a sprinkle of fresh rosemary or thyme at this step would also be delicious). Make sure to leave a little space between each cube – this way, the squash will get nicely crisp and brown in the oven.

Transfer the baking sheet to a 400° oven and bake for 30-35 minutes, until the squash is tender and golden brown. Then, enjoy!

What to Do with Roasted Butternut Squash

Golden brown and caramelized, baked butternut squash is delicious on its own as a simple side dish. Just sprinkle it with chopped parsley, and serve! But your options don’t end there. There are a tons of ways to use roasted butternut squash. Here are a few of my favorites:

  • Add it to an autumn pasta like stuffed shells, orecchiette, or spaghetti.
  • Blend it into hummus.
  • Stuff it into enchiladas or tacos.
  • Toss it into a salad.
  • Blend it into soup. Try the Sheet Pan Squash Soup on page 87 of Love & Lemons Every Day!
  • Add it to an easy grain bowl with quinoa, greens, your favorite protein, and generous drizzles of tahini sauce.
  • Top it onto a burrito bowl with cilantro lime rice, guacamole, pico de gallo or tomatillo salsa, black beans, and chipotle sauce or cilantro lime dressing.
  • Or skip the salt and pepper, and puree it into pudding!

Let me know what butternut squash recipes you try!

More Favorite Roasted Veggies

If you love this baked butternut squash, try roasting one of these vegetables next:

  • Spaghetti Squash
  • Acorn Squash
  • Broccoli
  • Beets
  • Brussels Sprouts
  • Cauliflower
  • Sweet Potatoes

Roasted Butternut Squash

rate this recipe:

4. 94 from 49 votes

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Serves 4

Pin Recipe Print Recipe

Learn how to roast butternut squash perfectly every time! Serve it as a simple side dish, or add it to salads, bowls, soups, and more.

  • 1 butternut squash, peeled, seeds scooped, and cubed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • Chopped parsley, optional, for garnish
  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.

  • Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.

Baking Sheets

Extra-Virgin Olive Oil

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Roasted Delicata Squash Recipe - Love and Lemons

If you've never roasted delicata squash, get ready to fall in love! It's a breeze to prepare, and it has a rich, creamy texture and delicious sweet flavor.

fall / side dishes — Jump to recipe

If you’ve never roasted delicata squash before, get ready to fall in love! When winter squash appears at farmers markets and grocery stores each year, I’m excited to get my hands on all of it – acorn squash, butternut squash, sugar pie pumpkins, and more. But delicata squash is my favorite by far. Nicknamed the “sweet potato squash,” it has a sweet, velvety flesh that caramelizes beautifully in the oven. But that’s not all. Thanks to its small size and thin, edible skin, it’s super easy to work with. That’s right – you don’t have to peel it! In fact, the combination of the creamy flesh and the chewy skin is so good that I think it’s better with the peel on.

Delicata squash is at its best in early-mid fall, so now is the perfect time to cook it. Below, you’ll find my go-to method for roasting it, as well as one of my favorite delicata squash recipes (pictured above). Made with kale, pearl onions, apples, and sage, it’s packed with sweet and savory autumn flavor. This recipe is a show-stopping side dish, but if you’re looking for something simpler, just roast the squash, and eat! At this time of year, it’s creamy, sweet, and delicious all on its own.

How to Cook Delicata Squash

One of my favorite things about delicata squash is how easy it is to prepare. My method for cooking delicata squash takes under 30 minutes total, with just a few minutes of active prep. Here’s how it goes:

First, cut the squash. Because you can eat the skin, there’s no need to peel the squash before you chop it. Start by slicing it in half lengthwise. Then, use a spoon to scoop out the seeds and the stringy flesh. Finally, cut the seeded squash halves into thick slices.

Next, season it. Drizzle the chopped squash with olive oil, and season it with salt and pepper. Toss to coat, and spread it in a single layer on a parchment-lined baking sheet.

Finally, bake! Transfer the baking sheet to a 425° oven and bake for 20-25 minutes, until the squash is completely tender and golden brown.

That’s it! Enjoy the roasted delicata squash on its own, or use it in any of these delicata squash recipes:

  • Roasted Delicata Squash & Creamy Blue Cheese Sauce
  • Fall Kale Salad
  • Roasted Delicata Squash Tacos
  • Roasted Delicata Squash with Apples and Sage (see below!)

Delicata Squash with Apples and Sage

I’m always excited to eat roasted delicata squash, but I especially love it in this recipe. A few years ago, Jack and I visited the Sub-Zero and Wolf headquarters in Madison, and a dish we enjoyed there inspired me to make this recipe. It was a beautiful, flavorful combination of roasted delicata squash, apples, and a sort of tangy vinaigrette. It stuck with me, so when I got home, this first thing I made was my own apple + squash recipe. It’s aromatic, sweet, and tangy – a favorite side dish in our house. In addition to the apples and squash, here’s what you’ll need to make it:

  • Roasted pearl onions – For savory, caramelized flavor.
  • Kale – It adds beautiful flecks of green.
  • Sage and thyme – Their cozy flavors make this dish taste like autumn!
  • A tangy apple cider-Dijon vinaigrette – I couldn’t resist combining apple cider vinegar and apples to make this recipe a real fall celebration! Its tangy flavor makes the whole thing pop.
  • And toasted pepitas – For crunch!

You’ll start by roasting the squash and onions. When they’re tender and caramelized, toss them with the kale, apples, herbs, and the tangy cider-Dijon dressing. Next, pop the final dish back in the oven for a few minutes, to wilt the kale slightly. Drizzle the remaining dressing on top just before serving, and enjoy!

Find the complete recipe with measurements below.

Roasted Delicata Squash Recipe Serving Suggestions

This recipe is delicious hot from the oven, but you can also prep it a few hours in advance! (Find the make-ahead instructions in the recipe below.) As a result, it’s a great candidate for a special occasion meal or Thanksgiving feast. It pairs wonderfully with other autumn side dishes like green bean casserole, mashed potatoes, and roasted Brussels sprouts. See this post for more favorite Thanksgiving recipes, and don’t forget the pumpkin pie or apple crumble for dessert!

Of course, this roasted delicata squash recipe is a yummy addition to an everyday dinner too. Pair it with a protein of your choice, or toss in some roasted chickpeas or cooked farro to make it a meal on its own!

More Favorite Roasted Vegetables

If you love this recipe, try one of these easy roasted vegetables next:

  • Spaghetti Squash
  • Butternut Squash
  • Beets
  • Broccoli
  • Cauliflower
  • Cherry Tomatoes
  • Sweet Potatoes
  • Potatoes

Roasted Delicata Squash with Apples

rate this recipe:

4. 99 from 72 votes

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Serves 4 as a side

Pin Recipe Print Recipe

This roasted delicata squash recipe is a delicious fall side dish! Serve it straight out of the oven, or see the notes below for a make-ahead option.

  • 2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
  • ½ cup pearl onions, halved
  • Extra virgin olive oil, for drizzling
  • 2 tablespoons pepitas and/or pine nuts
  • 2 cups torn lacinato kale, 2 to 3 leaves
  • 6 sage leaves, chopped
  • Leaves from 3 thyme sprigs
  • 1 small gala apple, diced
  • Sea salt and freshly ground black pepper
Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • ½ garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ⅛ teaspoon maple syrup
  • sea salt and freshly ground black pepper
  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the squash and onions on the baking sheet and drizzle with olive oil and generous pinches of salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.

  • Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.

  • In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.

  • In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).

  • Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

Make-ahead instructions:
Once the roasted vegetables are transferred to the serving dish, cool to room temp. Cover with foil and chill the dish until ready to reheat (Ideally, make this around 4 hours in advance). When ready to reheat, preheat the oven to 425°. Loosen the foil and bake, very loosely covered for 12 to 15 minutes or until everything is heated through. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.

 

Special thanks to Sub-Zero and Wolf for partnering on this post!

Pasta with pumpkin, sage and walnut sauce recipe - Pasta and pizza. "Food"

Pasta with pumpkin, sage and walnut sauce recipe - Pasta and pizza. "Food"

Garden of food Golden thousand

  • Recipes
  • magazine "Food" No. 84 (146)
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  • 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 My recipe book

    Include ingredients

    Exclude ingredients 9Ol000 30 minutes

    Author of the recipe

    Author: Olga Khudina5317 recipes

    Energy value per serving

    Calories

    Proteins

    fats

    Carbohydrates

    325

    6

    29

    12

    kcal

    grams

    grams

    grams

    * Calorius are calculated for raw products 9000 Garlic

    3 cloves

    Onion

    ½ head

    Olive oil

    2 tablespoons

    Milk

    ½ cup

    Vegetable broth

    ½ cup

    Pump up puree

    1. 5 glasses

    Dried sage

    1.3 teaspoons

    9000

    0.3 cups

    Paste

    to taste

    Preparation Instructions

    30 minutes

    Print

    1 in a deep frying pan and fry finely chopped onions to softness over medium heat for 3-5 minutes.

    Cheat Sheet How to cut onions

    2Add finely chopped garlic and fry for another minute.

    Cheat Sheet How to Prepare the Garlic

    3Then add stock, milk, pumpkin puree and sage. Mix well, bring to a boil, reduce heat and cook for 8-10 minutes.

    4Meanwhile, cook the pasta in boiling salted water until tender.

    5Salt and pepper the sauce and stir in the nuts. remove from fire.

    6 Drain pasta and serve with pumpkin sauce.

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