Roasted Butternut Squash
Need a gluten free and dairy free side dish? Roasted Butternut Squash could be an amazing recipe to try. This recipe serves 6 and costs 64 cents per serving. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 167 calories. A mixture of salt, red wine vinegar, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. Many people made this recipe, and 6351 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is brought to you by A Spicy Perspective. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Roasted Butternut Squash Noodles with Orange-Cranberry Sauce & Honey Roasted Pecans, 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon, and Roasted Butternut Squash for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1/3 cup Musselman's Apple Butter
4 stripes thick-cut bacon, chopped
1 medium butternut squash, peeled, seeded and cut into 3/4 inch cubes
1/4 tsp. ground chipotle pepper
1/2 tsp. ground coriander
2 Tb. honey
1 bunch leeks, trimmed, thoroughly washed and cut into 3/4 inch pieces
1 Tb. red wine vinegar
1/2 tsp. salt
Salt and Pepper
Equipment:
baking paper
baking sheet
aluminum foil
oven
frying pan
slotted spoon
whisk
Cooking instruction summary:
Preheat the oven to 400 degrees F and line a large rimmed baking sheet with foil or parchment paper. Place a skillet over medium heat and cook the bacon, until crisp. Remove the bacon with a slotted spoon and reserve the bacon grease.Place the chopped butternut squash and leeks on the lined baking sheet. Drizzle the bacon grease over the top and toss to coat. Spread the butternut squash and leeks out into a single layer, then sprinkle with salt and pepper and roast in the oven for 30 minutes.Meanwhile whisk the Musselman's Apple Butter, honey, vinegar, salt and spices together. After 30 minutes drizzle the apple glaze over the vegetables and toss to coat. Spread the vegetables out again and roast for another 20 minutes. Sprinkle the cooked bacon over the top and serve warm.
Step by step:
1. Preheat the oven to 400 degrees F and line a large rimmed baking sheet with foil or parchment paper.
2. Place a skillet over medium heat and cook the bacon, until crisp.
3. Remove the bacon with a slotted spoon and reserve the bacon grease.
4. Place the chopped butternut squash and leeks on the lined baking sheet.
5. Drizzle the bacon grease over the top and toss to coat.
6. Spread the butternut squash and leeks out into a single layer, then sprinkle with salt and pepper and roast in the oven for 30 minutes.Meanwhile whisk the Musselman's Apple Butter, honey, vinegar, salt and spices together. After 30 minutes drizzle the apple glaze over the vegetables and toss to coat.
7. Spread the vegetables out again and roast for another 20 minutes. Sprinkle the cooked bacon over the top and serve warm.
Nutrition Information:
covered percent of daily need
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