Cranberry Roasted Squash Recipes

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

Cranberry Roasted Squash image

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

Ingredients

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Provided by I Can't Believe its Not Butter!

Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®

Time 1h

Yield 4

Number Of Ingredients 7

Butternut Squash with Apple and Cranberries image

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

Ingredients

¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE

The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.

Provided by Anna Stockwell

Categories Thanksgiving Side Quick & Easy Squash Sweet Potato/Yam Cranberry Thyme Vinegar

Yield 8 servings

Number Of Ingredients 9

Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce image

Steps:

Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

Ingredients

4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings
3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds
2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt, divided
15 small sprigs thyme, divided
8 ounces fresh cranberries
2 cups red wine vinegar
1 1/2 cups sugar

BAKED CRANBERRY ACORN SQUASH

Make and share this Baked Cranberry Acorn Squash recipe from Food.com.

Provided by Tonkcats

Categories Vegetable

Yield 8 serving(s)

Number Of Ingredients 6

Baked Cranberry Acorn Squash image

Steps:

Cut squash in half lengthwise; remove seeds.
Place cut side down in 13 x 9 x 2 inch baking dish.
Bake in a 350 degree oven for 35 minutes.
Turn cut side up.
Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.

Nutrition Facts : Calories 177.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.7, Carbohydrate 39.5, Fiber 4.2, Sugar 15.3, Protein 1.8

Ingredients

4 small acorn squash
1 cup apple, chopped, unpared
1 cup fresh cranberries, chopped
1/2 teaspoon orange rind, grated
1/2 cup brown sugar
2 tablespoons butter, melted

CRANBERRY STUFFED ACORN SQUASH

From a Cranberry Cookbook put out by the Westport-Grayland Washington Chamber of Commerce. (The Cranberry Coast) NOTE: Everyone said this made too much filling for 1 squash, so I changed the recipe to 2 squashes, to serve 4. Easy to halve for 2 servings. Microwave instructions included at end of regular instructions.

Provided by Outta Here

Categories Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

Cranberry Stuffed Acorn Squash image

Steps:

Preheat oven to 350°F.
Coat a baking sheet with non-stick cooking spray.
Cut squash in half; remove seeds and fibers. Place cut side down on baking sheet and bake about 1 hour.
Combine cranberries, 1/2 cup apple juice, sugar, cloves and nutmeg. Cook over low heat until cranberry skins pop.
Combine remaining apple juice with cornstarch, mixing well. Gradually stir into cranberry mixture. Heat just until thickened.
Spoon cranberry mixture into squash halves and sprinkle with chopped walnuts. Return to oven and bake until heated through, about 20 minutes.
To microwave: Cover squash halves with plastic wrap. Microwave on 100% power 12-18 minutes, until soft to touch.
Cook cranberry mixture on 100% power 8-12 minutes, stirring once or twice.
Fill squash halves and heat in oven as above, or microwave until heated through.

Nutrition Facts : Calories 317.7, Fat 2.9, SaturatedFat 0.4, Sodium 10.8, Carbohydrate 76.3, Fiber 7.1, Sugar 45.1, Protein 2.6

Ingredients

2 medium acorn squash
3 cups fresh cranberries (or frozen)
3/4 cup apple juice, divided
3/4 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 teaspoons cornstarch
2 tablespoons walnuts, chopped

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