Roast Butternut Squash Per Sonia Stevenson Rezept

Elevate your dinner with this incredibly flavorful roasted butternut squash recipe, adapted from renowned chef Sonia Stevenson! This simple yet elegant dish features perfectly roasted squash, boasting a caramelized exterior and tender interior. Choose your preferred method: high-heat roasting for a crispy exterior, or low-heat roasting for maximum flavor absorption. Kosher (dairy), gluten-free, and egg-free, easily adaptable to be parve/vegetarian. Get ready to experience the nutty, sweet, and savory perfection of butternut squash like never before!

Vorbereitung 15 Min.

Kochzeit 45 Min.

Kalorien 194.3 kcal

Eiweiß 2g

Bewertung Sei der Erste

Roast Butternut Squash Per Sonia Stevenson

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Roast Butternut Squash Per Sonia Stevenson

1 large butternut squash (about 3 lbs)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
2 cloves garlic, sliced
sea salt, to taste
fresh ground black pepper, to taste
chopped fresh parsley (optional, for garnish)
toasted pecans (optional, for garnish)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Roast Butternut Squash Per Sonia Stevenson? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Roast Butternut Squash Per Sonia Stevenson

Preheat oven to 375°F (190°C).
Cut the butternut squash in half lengthwise. No need to peel!
Remove seeds and stringy pith from the squash halves.
Cut each squash half into 3-4 wedges.
In a roasting pan, combine 2 tablespoons olive oil and 2 tablespoons butter. Heat on the stovetop over medium heat until butter melts.
Add the squash wedges to the pan and toss to coat evenly with the oil-butter mixture.
Arrange 2 sprigs fresh thyme and 2 cloves garlic, sliced, amongst the squash wedges. Season generously with salt and pepper.
Roast for 30 minutes, turning the wedges halfway through to ensure even browning.
Serve immediately and enjoy! Optional: Garnish with chopped fresh parsley or toasted pecans.
Variation for enhanced nutty flavor and crunch: Peel the squash, cut into wedges (steps 2-4), and parboil for 5 minutes in salted water. Drain well before proceeding to step 6.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

10g

Fat

39g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European The Americas American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Side Dishes Vegetables Easy European Beginner Cook Kosher Vegetarian Dietary One Dish Meal Inexpensive Squash

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Roast Butternut Squash Per Sonia Stevenson?

Roast Butternut Squash Per Sonia Stevenson dauert insgesamt etwa 60 Minuten – ungefähr 15 Minuten Vorbereitung und 45 Minuten Kochzeit.

Wie viele Kalorien hat Roast Butternut Squash Per Sonia Stevenson?

Roast Butternut Squash Per Sonia Stevenson hat etwa 194.3 Kalorien pro Portion, mit ungefähr 2 g Eiweiß, 4 g Kohlenhydraten und 24 g Fett.

Welche Zutaten brauche ich für Roast Butternut Squash Per Sonia Stevenson?

Die wichtigsten Zutaten für Roast Butternut Squash Per Sonia Stevenson sind Butternut Squash, Olive Oil, Unsalted Butter, Fresh Thyme, Garlic Cloves, Sea Salt. Die vollständige Liste mit Mengenangaben findest du oben.