Roasted Squash With Almonds And Cranberries Recipes

Steps:

• Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
• Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

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.

Steps:

• 1) Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
• 2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.

Steps:

• 1. Heat the oven to 350 degrees. Line a rimmed baking sheet with foil. 2. On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use your hands to mix until evenly coated. Sprinkle the thyme, garlic powder and cumin over the squash and carrots, then mix well. Season with salt and pepper. 3. Roast for 30 to 40 minutes, or until the vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to a serving bowl. Top with lemon zest, then taste and adjust seasoning. Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 90 calories from fat (38 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 32 g carbohydrate; 3 g protein; 7 g fiber; 320 mg sodium.

Steps:

• Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.