BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
OVEN-ROASTED SQUASH, APPLES & ONIONS
Apples and onions and roasted squash, oh my! This Healthy Living recipe is proof that a dish that's better for you and delicious can be one and the same.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Pierce squash with sharp knife; place on microwaveable plate. Microwave on HIGH 2 min.; cool 2 min. Meanwhile, mix dressing, sugar and rosemary until blended.
- Cut squash lengthwise in half; remove and discard seeds. Cut each half into 4 wedges; place in large bowl. Add apples and onions; mix lightly. Add dressing mixture; toss to evenly coat. Spread onto foil-covered rimmed baking sheet.
- Bake 30 min. or until squash is tender, turning after 15 min.
Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 1 g
PORK WITH SQUASH AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
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 ACORN SQUASH WITH APPLE STUFFING
So, so good with pork.
Provided by Rebecca
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
- Place squash, cut-side down, on baking sheet.
- Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
- Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 38.8 g, Cholesterol 10.8 mg, Fat 11.2 g, Fiber 5.8 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 44.1 mg, Sugar 14.9 g
BUTTERNUT SQUASH WITH ROASTED APPLES, PEARS AND ONION SOUP
A fun fall soup. Roasting of the vegetables and fruits to me just really makes this the best. A drizzle of maple syrup, chopped candied walnuts, cranberries, and a dollop of creme fraiche finishes this over the top. What a wonderful Holiday soup, but also just a good comfort soup. I make this often with grilled cheese. Smoked gouda, multi grain bread and maple smoked bacon make for an amazing sandwich. I often make a bunch of these walnuts for the garnish and store them in the freezer in a baggie to use throughout the Holiday season. They are really easy and don't take any time.
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Walnuts -- In a dry saute pan, use non-stick if possible and heat up the walnuts on medium high heat until they get slightly toasted. They don't take long. Just 2-3 minutes. Then add in the sugar and stir well. The sugar will begin to melt in seconds. Keep stirring until they are all well combined and coated in the sugar mixture. Remove to a cookie sheet or baking sheet lined with parchment paper or you can use wax paper and lay them out separating them so they can cool. Thats it. They will cool in just minutes and then transfer to a baggie and freeze for later or just refrigerate if you are going to be using them soon.
- Roasting -- Add to a large bowl the squash, apples, pears and onion. Drizzle with the olive oil and mix well. Transfer to a large baking sheet and spread out. Sprinkle with the salt and pepper. Pre-heat the oven to 400 degrees and cook for 20 minutes or less until all the vegetables and fruits are soft. Remove and just let cool while you cook your bacon and celery.
- Soup Base -- In a large soup pot, add the bacon and just a little oil, maybe 1/2 teaspoon to get it started and cook until crispy. Then to the same pot, add the celery and cook until tender, 3-4 minutes. Add in the apple cider, chicken broth, bay leaf, allspice, sage and all the vegetables and cook 15 minutes until all the flavors combine.
- Puree -- Now, I use my immersion blender right in the pot and blend until smooth, but you can also use a regular blender. Add a little at a time until it is all smooth and pureed. Return to the pot and add the cream and check for seasoning. Heat another couple of minutes and it is done.
- Garnish -- Remember those walnuts? Well just chop those and some dried cranberries and mix them together for great topping.
- Serving -- A big bowl of soup -- drizzle with a little maple syrup, top with a spoon of the cranberry walnut mixture and a little dollop of the creme fraiche.
- Heaven!
Nutrition Facts : Calories 602.7, Fat 35, SaturatedFat 13.1, Cholesterol 64.6, Sodium 805.3, Carbohydrate 68.8, Fiber 12, Sugar 28.4, Protein 12.7
ROASTED DELICATA SQUASHES AND LADY APPLES
In combination with brown sugar, slab bacon, an early-American mainstay, forms a sweet-salty-sticky glaze on roasted delicata squashes and lady apples.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately.
SQUASH, APPLE AND ONION TART
Make and share this Squash, Apple and Onion Tart recipe from Food.com.
Provided by evelynathens
Categories Apple
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make crust: Preheat oven to 400 degrees F (220C).
- Roll out dough 1/8 inch thick on a lightly-floured surface and fit it into a 9 ½ inch square flan form set on a baking sheet, leaving a ¼ inch overhang.
- Fold overhang inward onto the sides of the shell and press firmly against the flan form.
- Prick shell lightly with fork and chill for 30 minutes or freeze for 15.
- Line pastry with foil and fill with pie weights.
- Bake in lower third of oven for 15 minutes.
- Remove weights and foil and bake shell a further 5-8 minutes, or until golden.
- Let cool.
- Make filling: In a large skillet, heat oil over moderately-high heat until hot but not smoking.
- Stir in onions, garlic and season to taste.
- Cook mixture, covered, over low heat, stirring occasionally, for 20-25 minutes, or until onions are softened.
- Add sage, thyme and cream, bring to boil, and simmer, stirring occasionally, for 3-5 minutes, or until thickened.
- Let onion mixture cool.
- (may be made 1 day ahead) Spread onion evenly into pastry shell.
- Peel and halve apple lengthwise, core, and slice very thin crosswise.
- Arrange apple and squash slices decoratively, overlapping, covering onion.
- Season with salt and top with butter.
- Preheat oven to 375 degrees F (190C).
- Bake in upper third for 15 minutes.
- Cover tart with foil and bake for 30 minutes more, or until squash is tender.
- Let tart cool for 20 minutes before removing from flan form.
- Serve warm or at room temperature.
Nutrition Facts : Calories 323.8, Fat 24.1, SaturatedFat 11.7, Cholesterol 50.9, Sodium 14.4, Carbohydrate 27.5, Fiber 4.4, Sugar 14.1, Protein 2.9
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