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
ROASTED BUTTERNUT SQUASH SALAD WITH APPLES AND CRANBERRIES
This fall-inspired salad tantalizes your taste buds with notes of savory, tart, sweet and salty making a well balanced bite.
Provided by Jenn Tidwell
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. On a lined baking sheet place butternut squash, drizzle with oil and sprinkle on thyme. Toss to coat evenly then spread out. Roast until tender about 20 minutes.
- Transfer butternut to a shallow dish, add apple and dried cranberries.
- In a small bowl combine lemon juice and maple syrup and blend well. Pour dressing over squash, apple and cranberries and toss to coat. Complete salad with feta crumbles.
ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
ROASTED BUTTERNUT SQUASH APPLE CRANBERRY SALAD WITH HARRISSA SPICED PECANS
Roasted Butternut Squash Apple Cranberry Salad with harrissa Spiced Pecans. Easy Thanksgiving Salad. Vegan Gluten-free Soy-free Recipe.
Provided by Vegan Richa
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Toss the butternut cubes in oil, salt, pepper and thyme. Spread on a baking sheet and bake at 400 degrees F / 200ºc until tender. (25 to 35 minutes depending on the size of the cubes). Or cook in a skillet over medium heat. Add a splash of water, cover and cook until tender. Stir after 10 minutes.
- Toast the pecans in a skillet over medium heat until lightly toasted. 4 to 5 minutes. Add oil and harrisa spice blend. Toss to coat. Cook until the pecans are toasted to preference.
- In a bowl, toss or layer the greens, cranberries, apples, roasted butternut and spicy pecans. Dress with salt and generous dash of pepper. Add a drizzle of lemon juice or balsamic just before serving.
Nutrition Facts : Calories 367 kcal, Carbohydrate 53 g, Protein 4 g, Fat 18 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 9 g, Sugar 24 g, ServingSize 1 serving
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