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
BUTTERNUT SQUASH SALAD
This delicious butternut squash salad is filled with pomegranates, goat cheese, greens, and a spiced cumin-date dressing. It's hearty enough to be a meal on its own, but it'd also be a wonderful holiday side dish.
Provided by Jeanine Donofrio
Categories Salad
Time 50m
Number Of Ingredients 21
Steps:
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.
- In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
- Make the Cider Date Dressing: In a blender, combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Add 1 to 2 more tablespoons of water as needed to blend.
- Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
- Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.
BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD
Lovely, seasonal flavors served up in a light, slaw-like salad! This would be dynamite served as a side dish on your holiday table or at a summer picnic. Yay, versatility!
Provided by Darci Juris
Categories Other Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Peel the butternut squash. Cut open the bulbous end and scoop out the pulp and seeds. Using a food processor (or grater), grate the squash. Transfer to a medium bowl.
- 2. Wash and/or peel the carrots and apples. Grate those as well and add to bowl.
- 3. Peel one orange and cut into chunks. Add to the bowl.
- 4. In a small bowl, whisk together the honey, oil, and juice from the second orange. Add a dash of salt.
- 5. Drizzle over the squash mixture, tossing to lightly coat. Serve!
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
More about "butternut squash carrot apple cranberry salad recipes"
ROASTED BUTTERNUT SQUASH SALAD WITH CRANBERRIES, PECANS ...
From carlsbadcravings.com
Reviews 20Total Time 45 minsServings 8
- Add cranberries, garlic clove and shallot to food processor and chop fine. Add sugar, Dijon, red wine vinegar, oil, salt and pepper and process until smooth.
- Prepare according to directions. Can be made, cooled then stored in an airtight container for up to one week before using.
- When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.
ROASTED BUTTERNUT SQUASH & APPLE SALAD - COOKIE AND KATE
From cookieandkate.com
4.9/5 (27)Total Time 1 hr 20 minsCategory SaladCalories 549 per serving
- To prepare the wheat berries (if you’re using another grain, cook according to package directions): Combine the rinsed wheat berries with 3 1/2 cups water in a medium pot. Bring to a rolling boil over high heat, then cover, reduce heat and simmer for 1 hour, or until the wheat berries are pleasantly tender but still have some chew to them. Drain off excess water, return the wheat berries to the pot and stir in 1/4 teaspoon salt. Set aside to cool.
- To roast the apples: Preheat oven to 425 degrees Fahrenheit. Line one small and one large baking sheet with parchment paper. On the small sheet, arrange the apple wedges in a single layer. Bake the apple slices on the middle rack for 10 minutes, until they are starting to collapse on themselves but before they have burst open. Let the apple slices cool on the pan before removing.
- Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it in half vertically. Use a spoon to scoop out the seeds and discard them. Slice the squash into 1/2″ wide half-moon shapes. Transfer the squash to the large baking sheet and drizzle with 1 tablespoon olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt. Arrange the squash in a single layer and roast for 30 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
- To prepare the pecans: In a medium skillet over medium heat, toast the pecans until they are fragrant, stirring frequently, about 4 minutes. Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated, about 2 more minutes. Transfer to a plate to cool.
AUTUMNAL CRANBERRY, BUTTERNUT SQUASH, APPLE & CARROT JUICE
From fussfreeflavours.com
5/5 (5)Total Time 5 minsCategory Autumn Juice, JuiceCalories 129 per serving
AUTUMN SALAD WITH BUTTERNUT SQUASH, APPLES, CRANBERRIES ...
From therisingspoon.com
Estimated Reading Time 8 mins
ROASTED BUTTERNUT SQUASH WITH CRANBERRIES - COOKING ON THE ...
From cookingonthefrontburners.com
Reviews 110Category Side DishCuisine AmericanTotal Time 1 hr
- In a medium bowl toss together the squash, salt, pepper, brown sugar and maple syrup. Mix well and then pour on a rimmed cookie sheet. Drizzle with a bit of olive oil.
- Meanwhile toss the cranberries in 1 tablespoon honey and add to the cookie sheet after the 25 minutes and continue to roast for an additional 10-15 (until berries burst and squash is soft) (stir twice during roasting time)
HONEY ROASTED BUTTERNUT SQUASH WITH CRANBERRIES + FETA
From peasandcrayons.com
5/5 (52)Total Time 40 minsCategory Side DishCalories 122 per serving
BUTTERNUT SQUASH, KALE, PECAN, CRANBERRY, APPLE SALAD ...
From juliasalbum.com
5/5 (2)Total Time 35 minsCategory SaladCalories 292 per serving
- In a large bowl, add chopped kale, chopped apple, lightly toasted pecans, dried cranberries, and cooked butternut squash.
ROASTED BUTTERNUT SQUASH SALAD RECIPE
From twopeasandtheirpod.com
5/5 (6)Estimated Reading Time 3 mins
- 1. Preheat the oven to 400 degrees F. Place the butternut squash and apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and apples for 25-30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.
- 2. While the squash and apples are roasting, make the maple mustard dressing, if using. Combine garlic, mustards, syrup, vinegar, salt and pepper in a blender or food processor. Blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify. You should have about 2 cups of dressing. You will not need it all for the salad. You can store the leftover dressing in the refrigerator for about two weeks.
- 3. Place the mixed greens in a large salad bowl and add the butternut squash, apples, dried cranberries, pepitas, and feta cheese. Drizzle dressing over the salad to moisten and toss well. Serve immediately.
20+ APPLE SALAD RECIPES FOR FALL | EATINGWELL
From eatingwell.com
Author Eatingwell
BUTTERNUT SQUASH AND PECAN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH AND APPLE RECIPES (326) - SUPERCOOK
From supercook.com
BUTTERNUT SQUASH CARROT APPLE CRANBERRY SALAD RECIPES
From tfrecipes.com
BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD | RECIPE ...
From pinterest.com.au
BUTTERNUT SQUASH AND CRANBERRY RECIPES (139) - SUPERCOOK
From supercook.com
BUTTERNUT SQUASH CARROT APPLE & CRANBERRY SALAD | RHYNE ...
From copymethat.com
WINTER SQUASH RECIPES - SERIOUS EATS
From seriouseats.com
BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD | RECIPE ...
From pinterest.ca
BEEF STEW WITH BUTTERNUT SQUASH - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH, CARROT, APPLE & CRANBERRY SALAD
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love