roasted squash

Put a healthy spin on a hearty pasta dish with WomansDay.com's Roasted Spaghetti Squash, Tomatoes & Zucchini Recipe. For more healthy Recipes head over to WomansDay.com.

Roasted Spaghetti Squash, Tomatoes and Zucchini

pt. cherry or grape tomatoes

olive oil

garlic

spaghetti squash

zucchini

salt and pepper

grated Parmesan (optional)

Snack on these simple roasted veggie chips from Delish.com

Parmesan Squash Chips

yellow squash,

Kosher salt

black pepper

red pepper flakes

panko

c. shredded Parmesan

tbsp. Freshly chopped parsley

garlic powder

sour cream

lemon juice

tbsp. parsley

Scrap the bread crumbs all together and just use a healthy coating of Parmesan, garlic powder, and any fresh herb you have growing on your deck! Served with ranch. Delicious.

Thank you..Excellent recipe… My mother of 90 love them

Mine were not as crispy as I thought. Next time I will cut thinner.

There are out of this world. Mmmmmmmmm Mmmmmmmmm

https://streaming.hearstdigitalstudios.com/53a39580-897a-44f3-ae1d-bd7b8b9462b5/video_rover_16x9_1080p_hd_1523908306_66683.mp4

You Won't Be Able To Get Enough Of These Parmesan Squash Chips

Parmesan Squash Chips Make For A Guilt Free Snack

Roasted Delicata squash topped with a Parmesan-herb crust, I like to leave it in the oven until the edges are crisp, golden and delicious! Acorn squash can be used in place of Delicata.

Parmesan Crusted Delicata Squash

cooking spray

delicata squash (about 14 oz, washed and dried)

garlic (crushed)

salt

black pepper (to taste)

fresh grated parmesan

parsley

thyme

lemon zest

Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.

In a small bowl combine the parmesan, parsley, thyme and lemon zest.

Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.

Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.

Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.

Parmesan Crusted Roasted Delicata Squash 

https://www.skinnytaste.com/parmesan-crusted-delicata-squash/

Parmesan Crusted Roasted Delicata Squash

This savory-sweet squash dish might not be traditional Thanksgiving fare, but the combination of different spice notes from cinnamon and Dijon mustard will soon become a staple at the holiday table.

Orange-Dijon Roasted Acorn Squash

c. apple cider

acorn squash

pepper

orange marmalade

Dijon mustard

margarine

cinnamon

Pour cider into 13-inch by 9-inch baking dish; add squash, rounded sides down, to dish. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Cover with foil; bake 30 minutes or until just tender.

Meanwhile, in medium bowl, mix marmalade, mustard, margarine, cinnamon, and 1/4 teaspoon salt until smooth.

Reset oven to 425 degrees F. Uncover squash; brush on mustard mixture. Roast 30 minutes or until browned. Transfer to platter; pour pan juices over all.

This Cinnamon Roasted Butternut Squash is the perfect side dish for your fall/winter meals. It's fantastic as is, or tossed together in salads, soups, or rice bowls.

Cinnamon Roasted Butternut Squash

butternut squash (large,

TB brown sugar (tightly packed)

tsp kosher salt

tsp black pepper

Preheat

Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.

Combine

In a large bowl, toss the squash with remaining ingredients until thoroughly coated. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.

Roast

Roast about 40 minutes, rotating pan midway during baking. When edges are browned and cubes are fork-tender, remove from oven immediately. You may want to start checking squash around 35 minutes, just to ensure that they don't become overcooked.

https://content.jwplatform.com/videos/uidaCW55.mp4

Cinnamon Roasted Butternut Squash is not only a fabulous side dish for the holidays, but it’s delicious with any meal throughout the season.  Plus, they’re a powerhouse of nutrition in every tasty bite!

Learn how to cook stuffed kabocha squash with this easy vegan stuffed kabocha squash recipe! Filled with rice, mushrooms, cranberry, and sage. So delicious!

Vegan Stuffed Kabocha Squash

kabocha squash (top

Tablespoon oil (I used grapeseed)

Salt (to taste)

butter

rice

water

mushrooms (sliced, 8 ounce or 227 grams)

onion

sage leaves

walnuts (roughly chopped)

cranberries

Pepper (to taste)

Preheat oven to 375 F.

Use the Tablespoon of grapeseed oil to oil...

Use the Tablespoon of grapeseed oil to oil the interior of the seeded kabocha squash before roasting.

After oiling, lightly sprinkle the interior of the...

After oiling, lightly sprinkle the interior of the kabocha squash with salt.

Roast on a parchment paper or reusable silicone...

Roast on a parchment paper or reusable silicone mat lined baking sheet for 40 minutes with the cut side down.

While the kabocha squash is cooking, prepare the...

While the kabocha squash is cooking, prepare the filling.

Boil the water in a medium pot with...

While the water is boiling, heat a medium...

While the water is boiling, heat a medium sized skillet on medium high heat.

Melt 2 Tablespoons of the butter in the...

Melt 2 Tablespoons of the butter in the skillet.

Toast the rice in the skillet for two...

Toast the rice in the skillet for two minutes, stirring it to coat it evenly with the butter.

Transfer the toasted rice to the boiling water...

Transfer the toasted rice to the boiling water and add salt to taste.

Cover and reduce the heat to low, simmer...

Cover and reduce the heat to low, simmer for 18 minutes.

After 18 minutes, turn the heat off and...

After 18 minutes, turn the heat off and allow the rice to rest with the lid on for an additional 10 minutes.

While the rice is cooking, melt the remaining...

While the rice is cooking, melt the remaining 1 Tablespoon of butter in the skillet over medium heat.

Saute the sliced mushrooms for 5 minutes, or...

Saute the sliced mushrooms for 5 minutes, or until they have browned and shrunk considerably in size.

Add the chopped onion and saute for 5...

Add the chopped onion and saute for 5 minutes, or until translucent and caramelized.

Add in the sage and saute for 30...

Add in the sage and saute for 30 seconds, or just long enough for it to cook and crisp up.

Turn the heat for the skillet off.

Once the rice is finished resting, combine the...

Once the rice is finished resting, combine the rice, mushrooms, onion, sage, walnut, and dried cranberries in a large bowl.

Scoop out the interior portion of the flesh...

Scoop out the interior portion of the flesh of the roasted kabocha squash, leaving a 1 cm thick shell to hold the filling.

Mix the roasted kabocha squash into the rice...

Mix the roasted kabocha squash into the rice mixture.

Taste and season with salt and pepper.

Transfer the rice filling into the hollowed out...

Transfer the rice filling into the hollowed out kabocha squash shell.  Lightly pack the filling down into the squash (so that it will stay in place when you slice it for serving).

Slice the stuffed squash into 4 even pieces...

Slice the stuffed squash into 4 even pieces for serving.

A Thai-inspired veggie side dish for the holiday season or any time of year. The soy caramel glaze can be modified by using fish sauce or miso instead of soy sauce, and you can change up the squash too. This is also vegan and gluten-free if using gluten-free soy sauce. Be sure to watch the full video tutorial above before you start!
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Soy Caramel Roasted Kabocha Squash

Kabocha squash (about half a medium squash)

Tbsp vegetable oil

Tbsp palm sugar (chopped)

Tbsp + 1 tsp soy sauce or fish sauce

¼ tsp ground black or white pepper

basil

Tbsp neutral flavoured oil

Preheat the oven to 425°F (220°C).

Scoop out the seeds and fiber from the cavity of the squash with a spoon, then cut into 1-inch wedges (no need to peel it, and watch the video for safe cutting techniques). Place the squash on a large plate.

Prep the garlic:Cut the root end off the garlic and crush the cloves with the flat of your knife until the cloves are broken into big chunks. Remove the peel, and tear apart or chop any chunks that are too big.

Make the glaze:In a small pot, add the oil and garlic and turn heat on to medium low. Once the garlic is bubbling, cook for about 2 minutes, stirring frequently, until they start to turn golden. Turn off the heat and remove from the oil.  Be sure to remove ALL the little bits of garlic otherwise they will burn in the next step.

To the same pot, add palm sugar and cook until it melts. If you want (see note), keep the sugar cooking a bit longer until the colour darkens slightly (not too much, see video for guide) and then turn off the heat.

 Add soy sauce, (it will splatter vigorously so stand back), and once the splattering settles you can stir to mix. If it is thick, add about 1 Tbsp of water to thin out the glaze so it can be easily brushed onto the squash. Add the pepper, then throw the garlic chunks back in to coat in the glaze.

 Brush this glaze over the squash on both sides, then place them on a parchment-lined baking sheet in one layer. Be careful to get as little glaze as possible on the baking sheet cuz it'll just burn in the oven.

Put the garlic chunks inside the curve of the squash pieces, shaking off excess glaze before placing them down—this will protect them from over-browning.

Roast for 10 mins, then take the squash out and brush with more glaze on both sides; then roast them for another 10-15 minutes or until fork-tender. If the garlic is starting to get too dark, you can take them out first. To check for doneness, pierce the thickest piece with a fork and it should go right through without resistance.

While the squash roasts, make the basil oil: Add the basil, a pinch of salt and oil into a mortar and pestle and grind to bruise and blend the basil with the oil. You can also just blend everything in a small food processor, but you may need to make a bit more basil oil than you need to make it blend effectively.

AssemblePlace the squash on a serving platter in one layer and scatter the garlic pieces on top. Brush or drizzle the remaining glaze on the squash, then drizzle with basil oil. Serve warm or room temperature.

https://content.jwplatform.com/videos/dSilUpAg.mp4

Sweet, creamy roasted kabocha squash glazed with soy sauce caramel, topped with roasted garlic and Thai basil oil. A simple way to add subtle Asian flavours to your Christmas or holiday table! Vegan and gluten-free if using gluten free soy sauce.

Soy Caramel Glazed Kabocha Squash - Hot Thai Kitchen!.mp4

There&#39;s a hard way and an easy way to roast spaghetti squash. Here&#39;s the easiest way to get buttery roasted strands of squash on your table fast.

Roasted Spaghetti Squash

spaghetti squash, (approx. 1.3 lbs) (1.05)

olive oil (0.15)

salt (0.01)

Tbsp salted butter (0.30)

Place a rack in the center of your oven and preheat it to 400°F. Line a sheet pan with parchment. Place a dish towel on your cutting board to stabilize the squash, and then trim off 1/4 inch from both ends.

Place the cut bottom of the squash on your cutting board with the stem side facing up. Cut down the center of the squash, from the top to the bottom.

Use a soup spoon to scrape out all of the seeds in the cavity of the squash. If you wish, reserve them for roasting.

Brush olive oil on both halves of the squash and sprinkle salt on them.

Place the halves cut side down on the sheet pan. Roast your squash for 30 to 45 minutes or until a fork easily pierces the skin.*

Allow the squash to cool until it&#39;s comfortable to hold. Use a fork to scrape the squash halves in one direction, creating spaghetti-like strands.

Dress with butter and serve.

Roasted Squash, Pomegranate & Arugula Salad Recipe

SE Grocers extra virgin olive oil

Step1

In large saucepot, heat oil over medium-high heat; add onion and cook 5 minutes or until tender, stirring occasionally. Add tomatoes, broth and enchilada sauce; heat to a boil. Reduce heat to medium-low; add beans and tortillas. Cook, covered, 8 minutes or until tortillas begin to soften and soup thickens, stirring occasionally. Add chicken; cook, uncovered, 5 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese and salt. Makes about 10 cups.

Step2

Serve soup topped with garnishes, if desired.

Spiced squash roasts until caramelized, then sits on top of lemony, herby lentils, and a creamy bed of labneh.

Spiced Squash with Labneh, Lentils, and Herbs Recipe

labneh (or Skyr or Greek Yogurt)

garlic (finely grated or minced)

Salt and black pepper

squash

garam masala

chili powder

maple syrup

lentils

lemon (juiced)

herbs

Set a rack in the bottom-third of the oven to 450°F. Line a large baking sheet with parchment paper.

Make the labneh: In a small bowl, mix 1 cup labneh and 1 small clove garlic, and season with salt and pepper (err on the side of less garlic to start and add more as needed). Keep covered in the fridge while you prepare the other items.

Prep the squash: If using squash, cut the ends off the squash, slice lengthwise, and scoop out the seeds and any fibrous bits. Cut squash into 1/2-inch half-moons (if using sweet potato, simply cut into 1/2-inch rings). Place squash into a bowl, and toss with 2 tablespoons olive oil, 1 1/2 teaspoons garam masala, 1/4 teaspoon ground chili powder, 1/4 teaspoon cinnamon, 1/2 teaspoon garlic powder, 1 teaspoon maple syrup, and 1/2 teaspoon of salt.Bake for 15 - 25 minutes (it may take more or less time depending on the type of squash you use), flipping halfway, until browned on both sides and cooked through. Remove from the oven and let cool slightly. Taste and adjust for salt.

While the squash roasts, cook the lentils: In a medium pot, add 1/2 cup French green lentils and water, and bring to a boil. Reduce the heat and  simmer, covered, until lentils are just barely tender and still have a slight bite, about 18 - 30 minutes. Drain and rinse with cold water. Then, season the lentils with salt to taste, lemon juice, and herbs to taste. Reserve some chopped herbs for garnish.

Top 10 roasted squash recipes from across the web

The most viewed roasted squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Spaghetti Squash, Tomatoes ...

Parmesan Squash Chips

Parmesan Crusted Delicata Squash

Orange-Dijon Roasted Acorn Squash

Cinnamon Roasted Butternut Squash

Vegan Stuffed Kabocha Squash

Soy Caramel Roasted Kabocha Squash

Roasted Spaghetti Squash

Roasted Squash, Pomegranate & Arugu...

Spiced Squash with Labneh, Lentils,...

Top 10 roasted squash recipes from across the web

The most viewed roasted squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Spaghetti Squash, Tomatoes ...

Parmesan Squash Chips

Parmesan Crusted Delicata Squash

Orange-Dijon Roasted Acorn Squash

Cinnamon Roasted Butternut Squash

Vegan Stuffed Kabocha Squash

Soy Caramel Roasted Kabocha Squash

Roasted Spaghetti Squash

Roasted Squash, Pomegranate & Arugu...

Spiced Squash with Labneh, Lentils,...

The most viewed roasted squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine