Roasted Squash With Almonds And Cranberries Food

ALMOND CRANBERRY SQUASH BAKE

Almond Cranberry Squash Bake image

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

Ingredients

4 cups mashed cooked butternut squash
4 tablespoons butter, softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sliced almonds
1/4 cup packed brown sugar

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 :

WINTER SQUASH AND HONEY-ALMOND CRANBERRY SALAD

Winter Squash and Honey-Almond Cranberry Salad image

Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 small butternut squash (about 1 1/2 pounds or 4 cups cubed)
4 tablespoons olive oil, divided use
1 clove garlic, pressed or minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons maple syrup
2 tablespoons lemon juice
3/4 cup Wonderful Almond Accents Honey Roasted with Cranberries
4-6 cups arugula or baby spinach leaves

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.

BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS

Butternut Squash With Cranberries and Almonds image

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

Ingredients

1 ½ cups chicken stock
1 small butternut squash, peeled and cut into bite-size cubes
½ small red onion, sliced
3 tablespoons orange-flavored dried cranberries
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon brown sugar
2 tablespoons slivered almonds
1 teaspoon shredded Parmesan cheese, or to taste
salt to taste

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

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