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
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
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
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.
ROASTED BUTTERNUT SQUASH AND CORN SALAD WITH CRANBERRIES AND CILANTRO
Perfect side dish for fall, may be served warm or cold. Also note that it is gluten-free!
Provided by devaroni
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange butternut squash into a single layer onto a baking pan. Drizzle 1 tablespoon olive oil on top. Wrap each ear of corn in aluminum foil.
- Bake in the preheated oven until squash is tender, about 15 minutes. Continue cooking corn until charred, about 15 minutes more.
- Cut corn kernels off cob; place in a container with the butternut squash.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add red onion; cook and stir until softened and translucent, about 5 minutes. Add cranberries; cook and stir until soft and slightly plump, 5 to 7 minutes. Transfer onion and cranberries to the squash mixture.
- Combine the remaining 2 tablespoons olive oil, lemon juice, chile paste, garlic powder, vinegar, and paprika in a bowl. Toss with the cranberry-squash mixture. Mix cilantro into the salad.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 30.9 g, Fat 9.9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 60.7 mg, Sugar 11.8 g
DRIED CRANBERRIES AND SQUASH
Wonderful flavor combination and they look so attractive.Use unsweetened dried Cranberries or you may substitute dried tart cherries. This will make a lovely Thankgiving or Christmas dish. Original recipe from meals.com
Provided by Bergy
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375f.
- Cut the squash in half, scoop out the seeds & fiber.
- Place cleaned squash cut side up in an oven proof dish. If they are a bit wobbly take a small slice off the bottom.
- Mix the butter, cranberries, sugar & cinnamon together, divide and place in each of the squash cavities.
- Cover with foil and bake for 45 minutes to an hour or until the squash is tender.The time will depend on the size of the squash.
- Uncover and broil 8" from broiler to give them a finished golden look - watch you do not burn them (this only takes apprx 10 minutes.
Nutrition Facts : Calories 220.7, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 110, Carbohydrate 31, Fiber 4, Sugar 7.2, Protein 1.9
ROASTED ACORN SQUASH WITH APPLES AND CRANBERRIES
Nutty, savory, tart, and sweet... This acorn squash makes a great autumn side dish that's even better the next day, and perfect for Thanksgiving! Serve with roasted chicken or turkey. This can also be tossed with white or brown rice for a complete meal.
Provided by All.Around.The.Kitchen
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash into a large pot of boiling water; boil for 15 to 20 minutes. Transfer squash to a large bowl of ice cold water and set aside until cool enough to handle, 5 to 10 minutes.
- Peel squash along the ridges using a vegetable peeler, then use a teaspoon or grapefruit spoon to dig out peel in the valleys of the squash. Slice squash in half and remove seeds and stem. Cut remaining squash into bite-sized chunks.
- Combine squash, apples, celery, onion, and dried cranberries in a large bowl.
- Combine brown sugar, salt, cinnamon, and nutmeg in a small bowl. Add to squash mixture and toss well to combine. Pour mixture into the prepared baking dish. Add water and dot the top with butter. Sprinkle with walnuts.
- Bake, uncovered, in the preheated oven until squash is fork-tender, about 1 hour. Add some liquid halfway through to prevent drying out, if necessary. Serve hot.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 41.2 g, Cholesterol 7.6 mg, Fat 8 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 185 mg, Sugar 23 g
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
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
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