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Baked butternut squash with garlic recipe

Baked butternut squash with garlic recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Simple, healthy and tasty - squash is dressed with olive oil, fresh parsley and garlic. If you don't want to peel it first, simply slice in half lengthwise and scoop out the seeds. Substitute pumpkin or sweet potato if butternut squash isn't available.

83 people made this

IngredientsServes: 8

  • 2 large butternut squash
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • half a bunch fresh parsley, chopped

MethodPrep:5min ›Cook:30min ›Ready in:35min

  1. Preheat oven to 190 C / Gas mark 5. Grease a 23x33cm (9x13 in) baking dish.
  2. Peel the squash, slice in half lengthwise and remove seeds. Cut into 1cm (1/2 in) thick slices.
  3. Place in baking dish, and toss with olive oil, garlic and parsley. Bake in preheated oven for 30 minutes, or until tender.

Tip:

To make a meal out of this dish, top with pinenuts and crumbled feta during the last 5 minutes of baking, and serve with a green salad of rocket, spinach and watercress.

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Reviews & ratingsAverage global rating:(63)

Reviews in English (46)

First time using butternut squash and this couldn't have been easier. It tasted delicious as an accompanying vegetable.-20 Apr 2010

This was super easy and extremely delicious! It was my first time working with squash and I was amazed at how little work it took to make it taste so good!-01 Mar 2010

I made this as a side dish at Christmas, and it was absolutely delicious, made a welcome change to the more traditional (and in my opinion, rather bland) vegetables usually served at Christmas - will definitely make again-19 Feb 2012


Honey Garlic Butternut Squash

Honey Garlic Butternut Squash is a tasty side dish recipe that is roasted in a skillet for just 15 minutes. Think sweet butternut squash mixed with garlic, toasted nuts and soft goat cheese.

Obsessed with butternut squash like me? Check out baked butternut squash and butternut squash soup.


How To Cut Butternut Squash

If you’ve never made this (or any other) baked butternut squash recipe, you may be wondering how to cut butternut squash. I’ll explain how! Due to the density of the butternut squash, it can be a tad intimidating to cut, but once you know how you’ll see that it’s not so bad.

  • Cut the bottom off of the squash. This will keep it steady and have a flat edge on your cutting board.
  • Carefully peel the skin off the squash with a knife or vegetable peeler. It helps to keep the squash upright, resting against the flat end while you peel in a downward motion.

TIP: If you don’t mind using the microwave, toss the butternut squash in the microwave for 30 seconds before peeling. This will allow the peel to soften up, and it’s SO much easier to peel.

  • Slice the squash in half and remove all the seeds. Butternut squash can be very hard to cut through, so be careful!
  • Dice it into uniform pieces. A good size is 1-inch or 1/2-inch cubes.

TIP: You can also make it even easier by using pre-cubed butternut squash. You can usually find it in grocery stores in the fall.


Recipe Summary

  • 2 (11-ounce) containers peeled diced fresh butternut squash
  • Cooking spray
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ounce torn French bread baguette
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 ounce grated Parmesan cheese
  • 1 tablespoon chopped fresh thyme

Arrange butternut squash in a single layer on a rimmed baking sheet coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.

Place torn French bread baguette in a mini food processor pulse until coarse crumbs form. Heat olive oil and minced garlic in a skillet over medium-high heat. Add crumbs to pan sauté 2 minutes. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash toss.


Recipe Summary

  • 6 butternut squash (about 9 pounds total)
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup plus 1 tablespoon nonfat sour cream
  • 2 teaspoons paprika
  • 6 fresh chives, cut into 1/8-inch pieces
  • 3 tablespoons fresh breadcrumbs, lightly toasted

Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with 1/2 teaspoon salt and 1/4 teaspoon pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, chives, and remaining teaspoon salt and 1/4 teaspoon pepper. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill six squash halves with mixture (discard remaining six empty halves). Sprinkle tops with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.


More Butternut Squash Recipes:

  • If you&rsquore looking for an impressive meal to serve company, this Butternut Squash Lasagna is a show stopper!
  • My Roasted Butternut Squash with Smoked Paprika and Turmeric is an all time favorite of readers.
  • When you need to lighten things up, I promise this Clean Eating Curry Butternut Squash Soup will make you feel like a million bucks!
  • Oh baby! This Butternut Squash Mac and Cheese is so flavorful and packed full of butternut squash!
  • I have even been known to sneak butternut squash into my Thanksgiving stuffing from time to time. Try it here: Bacon Butternut Squash Cornbread Stuffing.
  • This Easy Cheesy Butternut Squash is cooked in a skillet so it is another stovetop option for Thanksgiving.
  • This Creamy Butternut Squash Pasta is an easy Main Course featuring this veggie too.
  • This Butternut Squash Tart caught my eye on Instagram this week and I am so inspired to try it!

Also make sure you check out all of my other Thanksgiving recipes here to plan out your feast!

Thanks so much for reading! If you make this recipe, please make sure to come back and leave a star rating and review! I really appreciate it!


How to roast butternut squash

It's easy! I use pre-cut butternut squash cubes that are available at Whole Foods and at my local supermarket. I toss the cubes with olive oil and seasonings, then roast in a hot oven until beautifully crispy. The detailed instructions are included in the recipe card below. Here are the basic steps:

Toss the squash cubes with oil and spices. I sometimes use my hands just to ensure everything is well-coated.

Arrange them in a single layer on a parchment-lined baking sheet. Make sure the baking sheet is rimmed.

Roast until browned and tender, about 30 minutes at 425°F, gently stirring midway through roasting.


Baked butternut squash with garlic recipe - Recipes

  • 1 butternut squash
  • 2 garlic cloves, sliced
  • 2 knobs of butter (about 15 g / ½ oz per knob)
  • 2 tsp lemon juice
  • Vegetable oil for brushing
  • 150 g (5 oz) grated cheese (cheddar, gruyere, jack cheese. )
  • 1 tsp dried mixed herbs
  • Salt
  • Pepper
  • Grated cheese for topping
  1. Cut the butternut squash in half lengthways (careful!) and scoop out the seeds and fibre from each half.
  2. Into each cavity put one of the sliced garlic cloves, a knob of butter and a tsp of lemon juice. Season lightly.
  3. Brush the cut faces of each half with oil. Place on a baking tray and bake at 190°C/375°F for 40-60 minutes until the flesh is tender.
  4. Remove from the oven and allow the cool until the halves are cool enough to handle.
  5. Pour the juices into a bowl. Scrape the flesh out into the same bowl taking care not to rip the skins.
  6. Add the grated cheese and mixed herbs to the flesh. Season then mash the mixture.
  7. Spoon the mixture back into the skins. Sprinkle on some grated cheese. Bake on a tray in the oven at 160°C/320°F for 20-25 minutes until the cheese has melted and the flesh is heated through.

You can prepare this ahead of time before the final baking. Almost any cheese will do but you should halve the quantity of cheese if you are using a very strong flavoured cheese (Stilton, Gorgonzola, Danish Blue, etc).

There is no end to the things you can add into this recipe. Here are some suggestions:


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How do you cook butternut squash noodles?

I wanted to keep this Garlic & Lemon Butternut Squash Noodles recipe simple and really let the flavor of the squash shine, so I didn’t add too many ingredients to it.

First, you’re going to heat up some butter in a skillet, and then add a little garlic. Cook that for just a minute, long enough to infuse the butter with good garlic flavor.

Then, you’re going to add the squash noodles, along with a sprinkling of fresh rosemary (you can also use dried) and salt and pepper. Cook that for 5 more minutes or until the noodles are tender.

Finish the noodles with fresh lemon juice and parmesan cheese, and you’re ready to eat! I also love baking bacon and crumbling a little on top once in awhile!