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Drizzle two butternut squash halves (seeds removed) with olive oil and season to taste. Add the squash to the air fryer basket and cook for 30 minutes at 350°F.
Toss the squash with olive oil, maple syrup and salt in a bowl then and roast in the oven until golden and caramelized. As it is cooking, fry up the bacon and reserve the bacon grease. 2. Chop the bacon into little pieces and then mix it with the grease and add the pumpkin seeds. 3. When the squash is done mix all the ingredients and add salt ...
Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley.
Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry. In a saucepan, bring the 6 cups of water to a boil. Whisk in the ...
Sprinkle the cinnamon over the squash cavities. Spoon the brown sugar into the squash cavities. Sprinkle the salt and pepper all over the squash cavities and flesh. Place the squash, cavity side up, on a large rimmed baking sheet. Pour 1/4 cup of water onto the bottom of the sheet (to help the squash steam a bit).
Place the baking sheet to a 400° oven and bake for 30-35 minutes, until the squash is tender and caramelized at the edges. ... Roasted butternut squash makes a great side dish on its own, or it ...
2 large butternut squash (about 6 pounds total), split in half lengthwise, seeds and guts removed 1 / 2 cup dried cherries or raisins 1 medium apple, cored and diced large (about 1 1/4 cups)
Baked butternut squash is 88% water, 11% carbohydrates, 1% protein, and contains negligible fat (table). In a reference amount of 100 grams (3.5 oz), it supplies 167 kilojoules (40 kilocalories) of food energy and is a rich source (20% or more of the Daily Value , DV) of vitamin A (70% DV), with moderate amounts of vitamin C (18% DV) and ...