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Butternut Squash Recipe
1 butternut squash (about 1 1/2 pounds), unpeeled and cut into quarters lengthwise
2tablespoons olive oil
kosher salt and black pepper
4 slices bacon
4 large eggs
1 avocado, chopped
Heat oven to 400° F. Toss the squash, oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until tender, 35 to 45 minutes.
Brown the bacon in a large nonstick skillet over medium heat, 6 to 8 minutes; remove and crumble. Reserve the skillet.
Add the eggs to the drippings in the skillet and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon pepper.
Serve the squash with the eggs, bacon, and avocado.
Butternut & Barley Pilaf
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.