ROASTED BUTTERNUT SQUASH WITH CANDIED WALNUTS
Roasted butternut squash with sticky-sweet maple walnuts, orange, cinnamon, and crispy sage. This showstopping side will be become an instant favorite on your table this holiday season.
Provided by Jamie Vespa MS, RD
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.Toss the squash with olive oil, smoked paprika, 1/4 tsp of the cinnamon, ginger, and salt on a rimmed baking sheet. Bake for 35 minutes, tossing once halfway through, until soft and caramelized.
- During the final 5 minutes of roasting, begin preparing the walnuts.Toast walnuts in a dry non-stick skillet over medium heat, tossing often, until fragrant, about 5 minutes. (Watch closely to avoid burning). Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp. cinnamon in a small bowl. Pour into skillet with walnuts, and cook, stirring often, for 1 to 2 minutes, until the mixture thickens and glazes over the walnuts. Season with a pinch of salt, and remove from heat.
- Assemble roasted butternut squash on a serving platter, and scatter candied walnuts overtop.
Nutrition Facts : ServingSize 0.5 cup, Calories 200 kcal, Carbohydrate 22 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 4 g, Sugar 9 g
BUTTERNUT SQUASH WITH WALNUTS AND VANILLA
Here's an easy side dish for your Thanksgiving dinner: Butternut Squash with Walnuts and Vanilla! It's an unexpected combo that works beautifully.
Provided by Elise Bauer
Categories Side Dish Butternut Squash Squash Winter Squash
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Toast the walnuts: Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
- Add the grated ginger, vanilla extract, black pepper, a little salt, and dried thyme: Toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.
BUTTERNUT SQUASH AND (SWEET) POTATO GRATIN WITH WALNUT CRUST
Terrific fall recipe. We loved this as a healthy vegetarian meal....lots of vitamins. It would be perfect on Thanksgiving--to take the place of the marshmallow and canned sweet potatoes usual side dish. I used my food processor to chop everything---doing it by hand would take longer than I've indicated here!
Provided by spatchcock
Categories Potato
Time 1h35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Grease an 8x8 inch (2 quart) glass or ceramic baking dish.
- Cut the squash in half lengthwise and scrape out the seeds and fibers.
- Slice the squash and potatoes about 1/8 inch thick (use a mandoline if you have one).
- Line the bottom of the baking dish with a layer of squash (overlapping slightly), season lightly with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream.
- Cover with a layer of potato slices, season with salt, pepper, cheese, and cream.
- Repeat with the remaining squash and potatoes until the dish is full, ending with a top layer of squash, seasoned and topped with any remaining cheese and cream. (You may have extra squash, and extra potatoes if you used sweet potatoes!).
- Press down lightly to distribute the cream and compact the layers.
- The last layer of squash should be just sitting in the cream, but not covered by it.
- Cover the dish with foil and bake until the vegetables feel tender when poked with a thin, sharp knife (check the middle layer), about 1 hour, 10 minutes.
- Combine the walnuts and buttered bread crumbs.
- Remove the gratin from the oven, sprinkle with the breadcrumb-nut mixture, and bake until the top is lightly browned, 5 to 10 minutes.
- Let sit in a warm place for 20 minutes before serving so that liquids will set and tighten the gratin.
- Cut into 9 squares and serve.
Nutrition Facts : Calories 288.5, Fat 18, SaturatedFat 8.8, Cholesterol 46, Sodium 131.1, Carbohydrate 28.9, Fiber 4.1, Sugar 3.3, Protein 5.9
BUTTERNUT SQUASH WITH QUINOA, SPINACH, AND WALNUTS
Make and share this Butternut Squash With Quinoa, Spinach, and Walnuts recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium-high heat.
- Add the garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the broth, squash, quinoa and raisins and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the squash and quinoa are tender, 15 to 20 minutes.
- Gently stir in the spinach and cook until it just begins to wilt, 2 to 3 minutes.
- Remove from the heat.
- Sprinkle with the walnuts.
Nutrition Facts : Calories 297, Fat 8.6, SaturatedFat 1, Sodium 23.1, Carbohydrate 49.7, Fiber 5.9, Sugar 9.7, Protein 8.5
LENTILS WITH BUTTERNUT SQUASH AND WALNUTS
Categories Side Bake Vegetarian Quick & Easy Walnut Curry Lentil Butternut Squash Winter Cilantro Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
- Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
- While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
- To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
BUTTERNUT SQUASH SOUP WITH WALNUT OIL
This tasty soup is wonderful with the unique flavor of walnut oil added. It's quite satisfying. There is no added sugar because the butternut squash evokes enough sweetness on its own. Hint: smaller squash are generally sweeter. It's also dairy-free, but you could you milk instead or your favorite dairy alternative. The amounts are approximates. You can adjust to your preference.
Provided by Laura C.
Categories Vegetable
Time 2h40m
Yield 5 1 cup servings, 5 serving(s)
Number Of Ingredients 5
Steps:
- Bake squash, rubbed with olive oil and wrapped in tin foil on a baking sheet lined with tin foil for 1.5 hours at 300 degrees F in oven. The tin foil lined sheet will catch the juices that will come out of the squash during baking. Remove when fork tender. Allow to cool.
- Remove squash skins and scoop out seeds.
- Put squash in saucepan with almond milk. Use more or less almond milk based on your preference of thickness and flavor.
- Blend until smooth with immersion blender or wire whisk.
- Add walnut oil and blend again until smooth.
- Season with salt, using more or less depending on your preference.
- Warm through and serve. Can be stored in a container for 4-6 days and reheated to serve again.
Nutrition Facts : Calories 364.5, Fat 18.6, SaturatedFat 1.8, Sodium 1413.5, Carbohydrate 53.1, Fiber 9.1, Sugar 10, Protein 4.5
BUTTERNUT SQUASH TORTELLONI WITH CRANBERRY WALNUT SAUCE
Make and share this Butternut Squash Tortelloni With Cranberry Walnut Sauce recipe from Food.com.
Provided by GothicGranola
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- To make tortelloni, preheat oven to 375°F On a foil-lined baking sheet, toss together the butternut squash, 2 Tbsp olive oil, herbes de Provence, salt, and pepper. Bake until soft and golden, about 25 minutes. Meanwhile, heat the remaining 2 Tbsp olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
- In a food processor, combine the roasted squash, shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies and the nutmeg, and sprinkle with salt and freshly ground pepper. Pulse until smooth. The tortelloni filling can be made one day ahead.
- To make the tortelloni, lay out six wonton squares, keeping the remaining squares inside the package or under a very lightly dampened paper towel to prevent them from drying out. Place 1 Tbsp of squash mixture in the middle of the square. Using a small pastry brush, wet the edges of the square. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortelloni on a baking sheet and cover with plastic wrap. Be careful to dry work surface before laying out another 6 wonton squares; this will help keep the tortelloni from sticking to the baking sheet. Continue until all the squash mixture is used. There should be approximately 36 tortelloni. The tortelloni can be frozen on the baking sheet, transferred to a tightly sealed plastic bag or container, and stored for up to one month.
- Bring a large pot of salted water to a boil. As it heats, make the sauce: Melt the butter in a large, heavy skillet over medium heat. Add the sage and cook until the butter starts to brown, about 3 minutes. Turn off heat and add cranberries, walnuts, salt and pepper, and stir to combine. Place the tortelloni in the boiling water and gently stir. When they begin to float, they are done, about 3 minutes for fresh, and 5 minutes if they've been frozen. Using a slotted spoon, carefully transfer the tortelloni to a serving platter. Top with the cranberry walnut sauce, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 994.4, Fat 69.5, SaturatedFat 31.5, Cholesterol 136.7, Sodium 1043.1, Carbohydrate 77, Fiber 7.9, Sugar 6.2, Protein 22.6
CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS
Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.
Provided by Lidey Heuck
Categories dinner, pastas, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
- Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
- Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
- Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
- Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
- Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.
More about "butternut squash with walnuts food"
ROASTED BUTTERNUT SQUASH WITH SAGE & WALNUTS - THE …
From thelastfoodblog.com
Cuisine FusionTotal Time 40 minsCategory MainCalories 290 per serving
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER WALNUTS
From jenniferbanz.com
BUTTERNUT SQUASH AGNOLOTTI WITH WALNUT BUTTER - CALIFORNIA WALNUTS
From walnuts.org
BUTTERNUT SQUASH WITH WALNUTS AND VANILLA RECIPE | RECIPES.NET
From recipes.net
ROASTED BUTTERNUT SQUASH WITH OLIVES AND WALNUTS - LIDIA
From lidiasitaly.com
ROASTED BUTTERNUT SQUASH & WALNUT ORZO - CALIFORNIA WALNUTS
From walnuts.org
ROASTED BUTTERNUT SQUASH WITH GORGONZOLA & WALNUTS
From insidetherustickitchen.com
BUTTERNUT SQUASH SOUP WITH TOASTED WALNUTS RECIPE | MYRECIPES
From myrecipes.com
ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND WALNUTS
From foodhomeflavor.com
FALL COBB SALAD WITH ROASTED BUTTERNUT SQUASH - GOODFOOD
From makegoodfood.ca
SQUASH WITH LAGER & HERBED WALNUT SALSA | THE BEER STORE
From thebeerstore.ca
MAPLE ROSEMARY BUTTERNUT SQUASH WITH WALNUTS - TRADER JOE'S
From traderjoes.com
BUTTERNUT SQUASH WITH WALNUTS - 3 RECIPES | TASTYCRAZE.COM
From tastycraze.com
EASY BUTTERNUT SQUASH SALAD (ROASTED OR SMOKED) - SIP BITE GO
From sipbitego.com
BUTTERNUT SQUASH LASAGNA WITH WALNUT RICOTTA - AMIE VALPONE
From thehealthyapple.com
BUTTERNUT SQUASH RAVIOLI WITH WALNUTS, SAGE AND ORANGE BROWN …
From walnuts.org
BRUSSEL SPROUTS AND BUTTERNUT SQUASH - HELLO SPOONFUL
From hellospoonful.com
BUTTERNUT SQUASH AND WALNUT RECIPES - SUPERCOOK.COM
From supercook.com
BUTTERNUT SQUASH RECIPES TO MAKE THIS FALL - JUSTJILL.COM
From justjill.com
WALNUT, GOLDEN RAISIN, AND BUTTERNUT SQUASH MOSTARDA
From walnuts.org
BUTTERNUT SQUASH & RAVIOLI WITH PLANT-BASED MEATBALLS
From ninjatestkitchen.com
BUTTERNUT SQUASH WALNUT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love