CIDER BAKED SQUASH
I'm a freelance writer who sometimes needs a break from a long session of working on a story. That's when I escape to the kitchen to whip up something that's good to eat, yet easy to prepare. This is one of my favorites!
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE
Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.
Provided by Yossy Arefi
Categories dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 400 degrees and set a rack in the center of the oven.
- Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
- While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
- Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
- Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
- Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.
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