Roasted Squash With Almonds And Cranberries Recipes

CRANBERRY ROASTED SQUASH

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.

ALMOND CRANBERRY SQUASH BAKE

Steps:

• In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.

ROASTED BUTTERNUT SQUASH WITH SPINACH AND CRANBERRIES

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.

BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS

Steps:

• Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
• Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

ROASTED SQUASH WITH ALMONDS AND CRANBERRIES

Steps:

• 1. Heat the oven to 350 degrees. Line a rimmed baking sheet with foil. 2. On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use your hands to mix until evenly coated. Sprinkle the thyme, garlic powder and cumin over the squash and carrots, then mix well. Season with salt and pepper. 3. Roast for 30 to 40 minutes, or until the vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to a serving bowl. Top with lemon zest, then taste and adjust seasoning. Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 90 calories from fat (38 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 32 g carbohydrate; 3 g protein; 7 g fiber; 320 mg sodium.

ROASTED SQUASH WITH ALMONDS AND CRANBERRIES

Steps:

• Heat over to 350. (I'd raise to 400).Line a rimmed baking sheet with foil. On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use hands to mix until evenly coated. Sprinkle thyme, garlic powder and cumin over squash and carrots, then mix well. Season with salt and pepper. Roast for 30 - 40 minutes (may take longer), or until vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to serving bowl Top with lemon zest, then taste and adjust seasoning.