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Winter Squash

Caramelized Roasted Winter Squash

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Winter Squash

Caramelized Winter Squash

Caramelized Roasted Butternut Squash

 Roasting the squash to a perfect tenderness, then caramelized with seasonings and brown sugar, make this absolutely delicious and incredibly amazing.

Caramelized Roasted Butternut Squash or any winter-type squash

Ingredients:

2 ½ – 4# butternut or any winter squash

4 Tbl. butter, melted

1 tsp. Montreal Steak Seasoning

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 tsp. smoked paprika

1 Tbl. balsamic vinegar

1/2 tsp. chicken bouillon

2 Tbl. brown sugar

Directions:

Preheat oven to 375 degrees. Line a jelly roll pan with tin foil and coat with non-stick spray release.Roasted Butter Nut Squash 1Cut the butternut squash (or any winter squash) in sections and in half lengthwise.Roasted Butter Nut Squash 2Scoop out and discard the seeds.Roasted Butter Nut Squash 3Peel the squash of the outer layer.Roasted Butter Nut Squash 4Cut into 2” strips and then into approx. 1 ½” cubes.Roasted Butter Nut Squash 5

In a bowl combine the melted butter, cinnamon, salt, smoked paprika, balsamic vinegar, bouillon and brown sugar.Roasted Butter Nut Squash 6Toss with the cubed squash.Roasted Butter Nut Squash 7Pour out onto prepared jelly roll pan and roast for 40-50 minutes, or until tender when a toothpick is inserted (but not mushy, you still want a little resistance.Roasted Butter Nut Squash 8

Stir every 15 minutes or so to help glaze the squash and brown.  Serve warm.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

 

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Click HERE for instructions on how to cook Winter Squash

DSC_2839  

      

 

 

 

Click HERE for Streusel Topped Squash Muffins

Muffins 1        

 

 

 

 

Click HERE for Winter Squash Soup

DSC_1168 - squash soup        

 

 

 

 

Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2         




Roasted Squash Salad

Roasted Squash and Green Salad

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Roasted Squash Salad

Roasted Squash Green Salad

This recipe caught my eye and I’m telling you I just had to try it.  Result:  F.A.B.U.L.O.U.S!  My  family loves it.  It’s very unique to combine roasted squash with lettuce, but it works in all the best ways.  Besides being healthy, it’s such a great lunch or side dish.



Roasted Squash & Green Salad
Ingredients:
 2 – 2 1/2 lbs. butternut or winter squash (approx. 8 cups), can use packaged cubed or cube yourself
1 large onion, chopped
2 Tbl. brown sugar
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. Montreal Steak Seasoning
1/4 tsp. smoked paprika
1 Tbl. balsamic vinegar
8 – 10 oz. fresh baby spinach
8 – 10 oz. chopped romaine lettuce
1/2 – 1 cup shredded cheddar cheese
2 oz. sliced almonds, toasted (see below)
6-8 bacon strips, cooked and crumbled
1 cup seasoned croutons
Poppy Seed Dressing, reduced fat/lite (regular is much too sweet and overpowering)




Directions:
Preheat oven to 400 degrees.
Line a jelly roll pan with tin foil and coat with non-stick spray release.
If using a whole butternut or other winter-type squash, cut, take out seeds, peel then cut into cubes.Roasted Squash Salad 1
Roasted Squash Salad 2Chop the onion.Roasted Squash Salad 3



In a small bowl combine brown sugar, salt, garlic powder, Montreal Steak Seasoning, smoked paprika and balsamic vinegar and mix well.
In a large bowl combine the chopped onion and cubed squash.  Add in the seasoning mixture and combine well.Roasted Squash Salad 4Pour squash mixture onto the prepared pan and spread to be single layer.Roasted Squash Salad 5Bake for 22-28 minutes, or until the vegetables are tender, stirring twice while cooking.  You want the squash to be tender but not mushy; a tiny bit resistant when stuck with a toothpick.Roasted Squash Salad 6




Meanwhile toast the almonds by pouring them into a dry fry pan and turn heat to medium-high.  Keep stirring until the almonds are toasted.  Allow to cool while squash is cooking.Roasted Squash Salad 7
Cool slightly.Roasted Squash Salad 8
Two ways to serve this:
Option One – Serve individually on plates

Option Two – Combine in a large bowl to serve family styleRoasted Squash Salad
On a plate or in a large bowl mix together the spinach, lettuce, cheese and squash mixture.  Add in a bit of the Poppy Seed Dressing and toss.  Top with croutons. 
Recipe from Taste of Home.  Copyright Carrie Groneman, A Mother’s Shadow, 2014
Recognize a blessing and be a blessing today.
Click HERE for instructions on how to cook Winter Squash
DSC_2839

Click HERE for Winter Squash Soup
DSC_1168 - squash soup

Click HERE for Streusel Topped Squash Muffins
Muffins 1

Click HERE for Caramelized Roasted Winter Squash
Squash 1