ROASTED BUTTERNUT SQUASH WITH SPINACH AND CRANBERRIES
Roasted Butternut Squash tossed with spinach and cranberries is the absolute BEST and easiest side dish for every occasion.
Provided by Kellie
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine.
- Spread the squash mixture in an even layer on a baking sheet.
- Roast the squash for 25-30 minutes or until fork tender and golden.
- Transfer the squash to a serving bowl and toss with the spinach and cranberries.
- Serve immediately.
Nutrition Facts : Calories 103 kcal, Carbohydrate 18 g, Protein 1 g, Fat 3 g, Sodium 397 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES
This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!
Provided by I Can't Believe its Not Butter!
Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g
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 BUTTERNUT SQUASH WITH SAGE AND CRANBERRIES
Roasted squash embodies the essence of cold weather meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration.
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange on a parchment-lined baking sheet. Bake for about 10 minutes.
- Meanwhile, peel onions and cut into large chunks. Coat with remaining 2 tablespoons olive oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Use a spatula to move the butternut squash to one half of the baking sheet. Spread the onions on the second half and bake until the squash and onions are well caramelized, about 20 minutes. When squash and onions are done, toss with sage and cranberries. Serve immediately.
Nutrition Facts : Calories 210 calories, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 240 milligrams, Carbohydrate 29 grams, Protein 2 grams
BAKED BUTTERNUT SQUASH AND CRANBERRIES
Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.
Provided by hipbonez
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
- combine with cranberries.
- spread in a baking dish.
- preheat oven to 350 degrees.
- place in oven for 1 hour.
- pour cranberry juice over squash and put back in oven for 15-20 minutes.
- serve warm or cold.
Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3
ROASTED BUTTERNUT SQUASH AND CRANBERRIES
Make and share this Roasted Butternut Squash and Cranberries recipe from Food.com.
Provided by Ambervim
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 and put rack in center.
- Mix olive oil and maple syrup.
- Put squash, apples & cranberries on rimmed baking sheet and coast with oil/maple mix. Sprinkle thyme, salt and pepper and mix. Spread the veggies out, do not crowd as they would steam instead of browning.
- Roast til lightly carmelized and tender -- about 30-45 minutes. Shake sheet or stir occasionally.
- Serve immediately.
Nutrition Facts : Calories 166, Fat 3.7, SaturatedFat 0.5, Sodium 9.2, Carbohydrate 35.6, Fiber 6.1, Sugar 13.4, Protein 2.2
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