BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES
Steps:
- Preheat oven to 425 degrees F.
- Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g
BAKED BUTTERNUT SQUASH AND CRANBERRIES
Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.
Provided by hipbonez
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
- combine with cranberries.
- spread in a baking dish.
- preheat oven to 350 degrees.
- place in oven for 1 hour.
- pour cranberry juice over squash and put back in oven for 15-20 minutes.
- serve warm or cold.
Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3
TWICE-BAKED BUTTERNUT SQUASH WITH CASHEW CHEESE, WALNUTS AND CRANBERRIES
The dish from Caitlin Galer-Unti, a vegan food blogger, is stuffed with cashew cheese, nuts and cranberries. It would make a great main or side.
Provided by Tara Parker-Pope
Time 1h30m
Yield 4 large servings, 8 half servings as an appetizer
Number Of Ingredients 16
Steps:
- Place cashews in a bowl and cover with cool water. Cover and soak in the fridge overnight. Drain the cashews and combine with remaining ingredients in a blender. Purée until completely smooth, occasionally scraping down the sides of the blender to create a consistently smooth cheese.
- Preheat oven to 400 degrees Fahrenheit. Cut the butternut squash in half lengthwise, remove seeds and stringy bits from around the seeds and discard. Place the squash halves in a large roasting pan or rimmed baking sheet. Pour a quarter-inch of water into the pan and cover with aluminum foil. Bake for 40 minutes, until the squash are easily pierced with a fork.
- Carefully remove squash from oven and allow to cool slightly. Once cool enough to handle, scoop out the flesh, leaving the skin intact. Place the scooped squash in a mixing bowl and mash. Mix in half of the chopped walnuts and half the dried cranberries, cinnamon, nutmeg and cashew cheese. Divide the mixture among the butternut squash halves.
- In a small bowl, mix breadcrumbs, parsley and the rest of the walnuts and cranberries. Sprinkle the breadcrumb mixture on top of the butternut squash halves and bake for another 20 to 25 minutes, until the breadcrumbs are golden brown. Serve warm.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 9 grams
CRANBERRY ROASTED SQUASH
I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.
Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH AND CRANBERRIES
Make and share this Roasted Butternut Squash and Cranberries recipe from Food.com.
Provided by Ambervim
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 and put rack in center.
- Mix olive oil and maple syrup.
- Put squash, apples & cranberries on rimmed baking sheet and coast with oil/maple mix. Sprinkle thyme, salt and pepper and mix. Spread the veggies out, do not crowd as they would steam instead of browning.
- Roast til lightly carmelized and tender -- about 30-45 minutes. Shake sheet or stir occasionally.
- Serve immediately.
Nutrition Facts : Calories 166, Fat 3.7, SaturatedFat 0.5, Sodium 9.2, Carbohydrate 35.6, Fiber 6.1, Sugar 13.4, Protein 2.2
ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g
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