Colcannon With Roasted Squash And Apple Recipes

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ROASTED BUTTERNUT SQUASH AND APPLES



Roasted Butternut Squash and Apples image

Roasted Butternut Squash and Apples is made with your favorite fall ingredients then roasted in the oven

Provided by Anne

Time 45m

Number Of Ingredients 6

1 medium butternut squash, peeled and chopped into 3/4 to 1 inch chunks
1 to 2 apples chopped into 3/4 to 1 inch chunks
3 tablespoons fresh chopped sage
2 tablespoons extra virgin olive oil
1 1/2 teaspoons cinnamon
1/2 teaspoon maple syrup

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.

Nutrition Facts : Calories 91 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

SQUASH AND APPLE BAKE



Squash and Apple Bake image

This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.

Provided by Paula

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

½ cup packed light brown sugar
¼ cup butter, melted
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground mace
2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices
2 large apples - cored, and cut into 1/2 inch slices

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.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g

BUTTERNUT SQUASH APPLE BAKE



Butternut Squash Apple Bake image

Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 6

1 butternut squash (2 pounds), peeled and cut into 1/2-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1-1/2 teaspoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges

COLCANNON WITH ROASTED SQUASH AND APPLE



Colcannon With Roasted Squash and Apple image

This is the sweetest of the colcannons I experimented with this week. The apple is the secret ingredient. I roasted the squash with the apple, but pulled the apple out before the squash because it roasts more quickly at 425 degrees.

Provided by Martha Rose Shulman

Categories     dinner

Time 50m

Yield Serves 6

Number Of Ingredients 7

2 1/2 pounds butternut squash, peeled and cut in 3/4-inch dice
2 tablespoons extra virgin olive oil
Salt to taste
1 slightly tart apple, such as a braeburn or gala, cored
3 tablespoons butter
10 ounces Yukon gold potatoes, cut in half if large
1/2 to 3/4 cup milk

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.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 705 milligrams, Sugar 9 grams, TransFat 0 grams

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