Baked Butternut Squash With Tomatoes And Pine Nuts Recipe

Name: Baked Butternut Squash With Tomatoes And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (3 1/2 pounds); 1/4 cup olive oil; 1/4 cup water; 2 medium onions, halved lengthwise, then thinly sliced crosswise; 2 garlic cloves, finely chopped; 1 (14 1/2- to 15-ounce) can diced tomatoes, including juice; 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled; 1/8 teaspoon ground allspice; 1/4 pound crumbled feta (scant 1/4 cup); 1/3 cup pine nuts, toasted; Accompaniment: extra-virgin olive oil

Servings: persons

1 large butternut squash (3 1/2 pounds)
1/4 cup olive oil
1/4 cup water
2 medium onions, halved lengthwise, then thinly sliced crosswise
2 garlic cloves, finely chopped
1 (14 1/2- to 15-ounce) can diced tomatoes, including juice
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground allspice
1/4 pound crumbled feta (scant 1/4 cup)
1/3 cup pine nuts, toasted
Accompaniment: extra-virgin olive oil

1
Put oven rack in middle position and preheat oven to 350u00b0F.
2
Cut off and peel neck of squash, then cut neck crosswise into 1/2-inch-thick rounds (reserve round portion for another use). Season both sides of slices with salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook squash, in batches if necessary, until browned, 3 to 4 minutes per side. Add water to skillet and cook squash, covered, over moderately low heat until tender, about 5 minutes. Gently transfer squash with a spatula to a 2-quart gratin or other shallow baking dish, overlapping slices if necessary, then pour any juices from pan over squash.
3
Cook onions and garlic in remaining 2 tablespoons oil in skillet over moderate heat, stirring frequently, until soft, about 8 minutes. Stir in tomatoes with juice, oregano, allspice, and salt and pepper to taste and simmer 3 minutes.
4
Cover squash with tomato mixture and crumble feta on top, then sprinkle with nuts.
5
Bake gratin until heated through and cheese is softened, about 10 minutes.
6
Serve gratin drizzled with oil.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large butternut squash (3 1/2 pounds), 1/4 cup olive oil, 1/4 cup water, 2 medium onions, halved lengthwise, then thinly sliced crosswise, and more.

Yes, Baked Butternut Squash With Tomatoes And Pine Nuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Butternut Squash With Tomatoes And Pine Nuts

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