Colcannon With Roasted Squash And Apple Recipes

ROASTED BUTTERNUT SQUASH AND APPLES

Steps:

• Place a rack in the center of the oven and pre-heat it to 400 degrees f.
• Line a baking sheet with parchment paper.
• Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
• Add the cinnamon, syrup and oil - mix everything together.
• Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
• Remove the pan from the oven, add the chopped sage and toss everything together.
• Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.

COLCANNON WITH ROASTED SQUASH AND APPLE

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. Place squash on baking sheet and toss with olive oil and salt to taste until lightly coated. Place apple on baking sheet and rub with oil. Place about a teaspoon of butter in the cavity where the core was. Place in oven and roast for 20 to 30 minutes, stirring squash every 10 minutes, until squash is tender and lightly colored and the apple is soft and falling apart. If the apple is done before the squash, remove it from the oven and set aside on a plate.
• Allow apple to cool until you can handle it, then peel and scrape any pulp clinging to the peel into a bowl. Core and combine baked apple with roasted squash.
• Meanwhile, place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Boil gently until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
• Heat milk and butter together until butter melts. Mash potatoes, squash and apple with a potato masher or in a standing mixer fitted with the paddle, or put through a food mill. Add milk and butter and mix until smooth. Season to taste with salt and pepper. Serve hot.

PORK WITH SQUASH AND APPLES

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.

BUTTERCUP SQUASH WITH APPLES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
• Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
• Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
• Bake in the preheated oven until squash is tender, about 45 minutes.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

BUTTERNUT SQUASH APPLE BAKE

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.

ACORN SQUASH WITH APPLE

Steps:

• To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
• Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
• Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.