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Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely.
Add the squash to the air fryer basket and cook for 30 minutes at 350°F. For cubes, prepare them exactly the same as above but reduce the cook time to 15 to 20 minutes, depending on the size of ...
Spread in a single layer on a rimmed baking sheet and roast until squash cubes are tender, about 35 minutes. If you’re planning to purée the roasted squash, save yourself some time and skip ...
Cover the pan with foil and bake for about 45 minutes, until the squash is almost tender. Increase the oven temperature to 425°. Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes. Increase the oven temperature to 450° and roast for about 15 minutes longer, until the squash is richly glazed.
1. 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 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)
The next time you decide to cook up butternut squash, instead of eating it as a side, cube it and mix it into a pasta dish, with egg noodles and spinach—delicious! Get the recipe: Butternut ...
I tried making Ree Drummond's baked butternut-squash mac and cheese.. The Pioneer Woman's recipe calls for roasted butternut squash, onions, and breadcrumbs.. I thought the recipe was very ...