Oh man, fall is finally here! And you know what that means? It’s squash season baby! Time to break out the roasting pans and whip up some delicious and nutritious meals. Don’t know where to start? Well, have no fear my fellow foodies, because I have two mouth-watering roasted butternut squash recipes that will make you say “Oh my gourd!”
Roasted Butternut Squash with Herb Oil and Goat Cheese Recipe
First up, we have a recipe from our friends at Epicurious. This roasted butternut squash is topped with a delectable herb oil and creamy goat cheese. Check it out:
Ingredients:
- 1 large butternut squash, peeled and cut into 1-inch cubes
- 4 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 cloves garlic, minced
- Salt and black pepper
- 4 ounces soft goat cheese, crumbled
Instructions:
- Preheat your oven to 425F.
- In a large bowl, mix together the butternut squash, olive oil, thyme, garlic, salt, and black pepper.
- Spoon the squash mixture onto a baking sheet and roast in the oven for 30-35 minutes, or until the squash is tender and golden brown.
- Once the squash is roasted, transfer it to a serving dish and crumble goat cheese over the top.
- To make the herb oil, mix together 2 tablespoons olive oil and 2 teaspoons dried thyme. Drizzle the herb oil over the squash and goat cheese.
- Enjoy your delicious masterpiece!
Weekly Meal Plan: Say Hello to Fall
Next up, we have another delicious roasted butternut squash recipe from Epicurious. This one is skillet-roasted alongside spiced chickpeas. Trust me, it’s as amazing as it sounds!
Ingredients:
- 1 small butternut squash, peeled and cut into ¾-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 1 can chickpeas, rinsed and drained
- 2 cloves garlic, smashed
- 2 sprigs thyme
Instructions:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the butternut squash, cumin, smoked paprika, cinnamon, and salt. Cook, stirring occasionally, for 12-15 minutes, or until the squash is tender and lightly caramelized.
- Add the chickpeas, garlic, thyme, and remaining 1 tablespoon olive oil to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the chickpeas are golden brown and crisp.
- Transfer the skillet to the oven and bake at 425F for 10-15 minutes, or until the chickpeas are very crisp and the squash is caramelized.
- Serve your skillet-roasted butternut squash and spiced chickpeas with a sprinkle of thyme on top.
- Enjoy!
So there you have it, folks! Two amazing roasted butternut squash recipes to get you in the fall spirit and satisfy your taste buds. The best part? They’re both healthy and easy to make. Happy cooking!
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