BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS
This is one of my favorite sides. And I used to hate squash.
Provided by LCjynx
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 39.1 g, Cholesterol 15.8 mg, Fat 11.4 g, Fiber 5.8 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 316.1 mg, Sugar 13.9 g
MAPLE-ALMOND BUTTERNUT SQUASH
A heartwarming side dish, especially on chilly days, this is a cinch to prepare, making it a good choice for any weeknight. It's impressive enough for company, too. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 5h35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Mix first five ingredients. Place squash in a 4-qt. slow cooker; toss with syrup mixture. Cook, covered, on low until squash is tender, 5-6 hours., Stir in cream; cook, covered, on low until heated through, 15-30 minutes. Top with almonds and cheese.
Nutrition Facts : Calories 270 calories, Fat 16g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 357mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 7g fiber), Protein 4g protein.
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
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
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
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
ALMOND CRANBERRY SQUASH BAKE
When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. -Ronica Skarphol Brownson, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.
Nutrition Facts :
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