Honey Hasselback Butternut Squash

Slicing butternut squash hasselback style makes perfect little pockets for the honey thyme glaze to slide right into! Makes a great fall or winter side dish!

Ingredients:

2 lb butternut squash

2 tbsps olive oil

1/2 tsp salt

1/4 tsp pepper

2 tbsps butter, melted

1/4 cup honey

2 tsps fresh thyme leaves

1 small potato

1/4 cup water

 

Preheat oven to 425°F. 

Cut the squash lengthwise, scoop out the seeds and strings and peel it. Take the small potato and cut it in half. Cut any extra off so that the potato halves fit into each concave of the squash then set the potatoes aside for later. Brush the squash with olive oil and add salt and pepper. Place the two halves cut side down on a baking sheet and bake for 25-30 minutes. Remove and let cool long enough so they can be handled. Or you can prepare to this point a day before and refrigerate until needed.

Lay a squash half on a cutting board with chopsticks or wooden spoons on either side. Make 1/4" slices (1/8" if you can manage it) almost through. That's where the chopsticks come in to stop the cut from slicing right through. Carefully lift sliced squash using a wide spatula underneath and place it in a baking dish. Use a dish that will hold both halves snugly if you can. Now take a potato half and place it in the concave of the squash where the seeds used to be. This will help the squash retain it's shape. Repeat with the other half.

Add 1/4 cup water to the bottom of the dish. Combine the melted butter, honey and thyme leaves and spread over the squash and in between slices a bit too. Bake at 400°F for 45 minutes basting every 10 minutes. The butternut squash should be nice and tender. Remove the potato halves.

Serves 6

Adapted from: jocooks.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Parmesan Butternut Squash

Make it early to save time. Make it often because it's just that good! Roasted slices of sweet butternut squash with a crispy Panko, parmesan and garlic topping.

Ingredients:

1 medium sized butternut squash

1/4 cup butter

2 tsps minced garlic

1/4 cup Panko bread crumbs

1/3 cup parmesan cheese

1/4 tsp salt

1/8 tsp pepper

First cut the squash in half, remove the seeds and peel, then cut in 1/2 - 3/4" slices. Arrange in an oiled 13 X 9" baking dish.

In a small saucepan melt the butter on medium heat then add the garlic for 1-2 minutes and remove from heat.

In a small bowl mix the Panko, parmesan and 1 tbsp of the garlic butter together. 

Brush the remaining garlic butter on the squash, add salt and pepper, then sprinkle the bread crumb mixture on top.

Bake at 425°F for 30-40 minutes and broil 2-3 minutes more to give it a little golden finish.

Make ahead: This recipe can be assembled up to 24 hours early and then roasted when needed.

Adapted from: keyingredient.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Butterkin Zucchini Soup

Found this in the store the other day....

a Butterkin squash, a combination of pumpkin and butternut squash. And here it is after having been baked whole in a 350F oven for about 1 hour.

So let's make soup! 

(serves 6)

1  1/2 cups walnuts
2 cups onions, chopped
2  1/2 tbsps olive oil
2  1/2 tsps thyme
3 bay leaves
1 tsp fresh ginger, minced
2 tbsps garlic, minced
3 medium green zucchini (I left the peel on one)
3 lb baked butterkin (or pumpkin or butternut squash)
2 litres vegetable broth
1 lemon (for zest)
2 tsps honey
salt and pepper to taste

Toast walnuts in a 400 F oven for 3-5 minutes, set aside.

Heat oil in a large soup pot and cook the onions until translucent. Add bay leaves, thyme, garlic and ginger and cook on low 2 minutes. Add the chopped zucchini, walnuts and butternut squash flesh. 
Here's a little hint. When scooping out the seeds snip the stringy bits to make the job a little easier.

Pour in the broth, bring to a boil then simmer for 20 minutes.

Remove the bay leaves then work in batches to blend the soup using a food processor or immersion blender.

Add 2 tsps honey, zest of lemon, salt and pepper.
Serve with a drizzle of olive oil, a sprinkle of thyme and a little lemon zest.

Butternut Squash Fries

I love fall veggies.  These "fries" are a  great side dish to just about anything.

1 butternut squash, peeled and cut
2 tbsps olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp vinegar (I like malt vinegar, you can use any you like)
couple shakes of hot sauce

Mix everything together in a bag and shake to evenly coat.

Pour out onto a parchment lined baking sheet and bake in a 425F oven for 40 minutes.

Serves 4