Always a Twist

Butternut Squash Two-Ways

Sides | November 21, 2016 | By

Butternut Squash Two-Ways

Thoughts and Inspiration: ‘Tis the season of squash!  This, along with the next two recipes, will feature a different type of squash – butternut squash, kuri squash and kabocha squash.  With each of the next three posts, you can easily interchange the type of squash you are using for the recipe.  Either one of these could be a perfect side to your Thanksgiving meal.  Enjoy!

Butternut Squash Two-Ways
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  1. 1 butternut squash
Roasted Butternut Squash
  1. 1/2 butternut squash, 1/4 inch slices
  2. 2 tsps extra virgin olive oil
  3. 1/8 tsp cayenne pepper
  4. 1/8 tsp rosemary
  5. 1/8 tsp thyme
  6. 1/8 tsp salt
  7. Dash of nutmeg
  8. Dash of cinnamon
Sautéed Butternut Squash
  1. 1/2 butternut squash, chopped into chunks
  2. 1 tsp extra virgin olive oil
  3. 2 garlic cloves, minced
  4. 1/4 cup water
  5. 1 Tbsp red wine vinegar
  6. 1/8 tsp rosemary
  7. 1/8 tsp thyme
  8. Salt to taste
  1. Carefully slice butternut squash in half lengthwise. Scoop out the inside flesh and seeds. Discard.
Roasted Butternut Squash
  1. Preheat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Toss slices of butternut squash with olive oil.
  4. Place slices in a single layer on baking sheet.
  5. Mix together all spices in a bowl.
  6. Sprinkle spice mix over butternut squash slices and roast in oven for 18-20 minutes, turning once.
  7. Serve hot.
Sauteed Butternut Squash
  1. Gently sauté chopped butternut squash in olive oil over medium heat for 2-3 minutes.
  2. Add in garlic and sauté an additional 2 minutes.
  3. Next, add water and cover pan allowing squash to steam for 6-8 minutes.
  4. Finally, pour red wine vinegar over squash and sprinkle with rosemary, thyme and salt.
  5. Allow all liquid to fully absorb (additional 2-3 minutes).
  6. Serve hot or cold!
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