FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. Recipes With Dried Cranberries | Taste of Home Butternut Squash – Sweet and slightly nutty, butternut squash is the base flavor in this fall salad. Roasting the butternut squash. TO MAKE STUFFED ROASTED BUTTERNUT SQUASH: Start by cutting your butternut squash in half lengthwise. Peel the squash, cut in half and scoop out the seeds. My husband follows a dairy-free diet and so this Creamy One Pot Butternut Squash Soup is … Bacon – Salt cured bacon is the perfect salad topper. Everything about it is filled with warm, cozy spices and sweet, hearty vegetables. Fall is filled with deliciousness. In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans. Toss and roast as directed. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. This warm, rich … If you cannot find candied pecans, regular pecans or walnuts will work just fine. For the filling: 1 small butternut squash (about one pound) 2 tablespoons olive oil From the robust holiday flavors of McCormick® Garlic Powder and Thyme Leaves, to the salty, crispy bacon, toasty, nutty pecans and sweet dried cranberries, this oven roasted brussels sprouts and squash recipe has a little bit of everything for everyone at your holiday table. What you need Ingredients. Hello gorgeous dynamically flavorful squash. Prep veggies: Cut ends off butternut squash, and peel (a vegetable peeler works great). Butternut Squash is the key ingredient in this recipe. * Congratulations to Ann Ivey winner of Tina Kashian's MISTLETOE MOUSSAKA AND MURDER * Congratulations to Nancy D. winner of guest author Lorie Lewis Ham's new mystery ONE OF … All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it's perfect for holiday buffet tables and potlucks. These cranberry cookie bars combine two beloved holiday flavors and top a delicious soft crust with cream cheese icing. I am telling you if you like squash – prepare to be amazed! It … These cranberry cookie bars combine two beloved holiday flavors and top a delicious soft crust with cream cheese icing. Prep veggies: Cut ends off butternut squash, and peel (a vegetable peeler works great). It’s technically more of a “dressing”, if anything. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or lightly grease with oil. If you cannot find candied pecans, regular pecans or walnuts will work just fine. Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. Drizzle a little olive oil on top of each squash and rub around to coat. For this Roasted Butternut Squash Salad, we toss our butternut squash with a splash of olive oil, pure maple syrup, salt, pepper and cayenne and roast until fork tender, about 15-20 minutes. This recipe offers an entire vegetarian Thanksgiving meal in one dish: creamy butternut squash, crisp green beans, cornbread with savory herbs, cranberries and pecans, plus buttered carrots. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. I sprinkle in a few dried cranberries, but you can let your imagination take over. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth. I sprinkle in a few dried cranberries, but you can let your imagination take over. My husband follows a dairy-free diet and so this Creamy One Pot Butternut Squash Soup is … Butternut Squash – Sweet and slightly nutty, butternut squash is the base flavor in this fall salad. The long skinny ones with a big bulb at the end will make the job a bit tricker! Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, a silpat, or lightly grease with oil. Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. This salad packs a huge punch of flavor, thanks to 6 essential components: Spiced roasted butternut squash. From the robust holiday flavors of McCormick® Garlic Powder and Thyme Leaves, to the salty, crispy bacon, toasty, nutty pecans and sweet dried cranberries, this oven roasted brussels sprouts and squash recipe has a little bit of everything for everyone at your holiday table. TO MAKE STUFFED ROASTED BUTTERNUT SQUASH: Start by cutting your butternut squash in half lengthwise. It takes about 45 minutes total, so we suggest making it in … Butternut Squash Aim for a fairly big squash which will be easier to scoop out and stuff. Slice butternut squash in half lengthwise, scoop out seeds, and dice into ½ inch cubes. Add 2 tablespoons of maple syrup to the squash along with the olive oil and seasonings. Prepare the squash and shallots: Heat oven to 400°F and line a large baking sheet with parchment paper. Crispy, caramelized and slightly bitter Brussels sprouts, sweet butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. Acorn squash: Similar to butternut squash but even milder, the buttery flesh of acorn squash is tasty when roasted, grilled, or used as a creamy element in a dessert. The trickiest part of this butternut squash salad? Roast the squash for 15 to 20 minutes, turning once, until tender. Arrange winter squash slices in one layer on parchment. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries. Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration. Everything about it is filled with warm, cozy spices and sweet, hearty vegetables. I love making this salad for Thanksgiving, Christmas, or to go along side any fall … Bake for 60 to 75 minutes until the squash is cooked and fork tender. FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. Kale – Kale’s strong, earthy flavor is perfect with sweet cranberries and salty bacon. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. Add a handful of raisins or walnuts at the end, or even sliced oranges. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth. It adds texture and richness, without overwhelming the other flavors. Peel the squash, cut in half and scoop out the seeds. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries. Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2 inch by 2 inches. Acorn squash: Similar to butternut squash but even milder, the buttery flesh of acorn squash is tasty when roasted, grilled, or used as a creamy element in a dessert. It takes about 45 minutes total, so we suggest making it in … It takes about 45 minutes total, so we suggest making it in … FTC Disclosure: Palatable Pastime is written, edited and owned by Sue Lau. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Acorn squash: Similar to butternut squash but even milder, the buttery flesh of acorn squash is tasty when roasted, grilled, or used as a creamy element in a dessert. Tips and Tricks. Notes. This salad packs a huge punch of flavor, thanks to 6 essential components: Spiced roasted butternut squash. If your Brussels sprouts are large, cut them in half. * Congratulations to Ann Ivey winner of Tina Kashian's MISTLETOE MOUSSAKA AND MURDER * Congratulations to Nancy D. winner of guest author Lorie Lewis Ham's new mystery ONE OF … Maple Roasted Brussel Sprouts and Butternut Squash are so simple to make but full of incredible flavor. This recipe offers an entire vegetarian Thanksgiving meal in one dish: creamy butternut squash, crisp green beans, cornbread with savory herbs, cranberries and pecans, plus buttered carrots. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. I toss the soft, creamy cubes of squash with cumin, coriander, cinnamon, and cayenne to give them a warm, sweet & spicy flavor. Add 2 tablespoons of maple syrup to the squash along with the olive oil and seasonings. Adding a touch of maple syrup to the butternut squash prior to roasting gives it a subtle sweetness and autumn coziness. In a large mixing bowl, toss butternut squash, onion, and garlic cloves (with peel still on) until they are evenly coated with oil.Spread then out in an even layer on the prepared baking sheet. Butternut Squash Salad Recipe Ingredients. Tips and Tricks. As the Chicken Thighs roast, the juices seep out and into the Butternut Squash permeating it with flavor. Make it nut free: Use pepitas, not pecans. This delicious vegetable side dish is one of the my most popular side dish recipes. Get the recipe from Woman's Day » Ryan Dausch Roasted Butternut Squash. Notes. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it's perfect for holiday buffet tables and potlucks. Crispy, caramelized and slightly bitter Brussels sprouts, sweet butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. Add a handful of raisins or walnuts at the end, or even sliced oranges. There’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Make it dairy free/vegan: Skip the feta or serve it on the side. I toss the soft, creamy cubes of squash with cumin, coriander, cinnamon, and cayenne to give them a warm, sweet & spicy flavor. As the Chicken Thighs roast, the juices seep out and into the Butternut Squash permeating it with flavor. Prep veggies: Cut ends off butternut squash, and peel (a vegetable peeler works great). Drizzle a little olive oil on top of each squash and rub around to coat. When the roasted vegetables come out of the oven, drizzle them with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine. Butternut Squash Aim for a fairly big squash which will be easier to scoop out and stuff. Arrange winter squash slices in one layer on parchment. They add a fun pop of pink and juicy, bursty bites. Bake for 60 to 75 minutes until the squash is cooked and fork tender. Puy lentils Using dried lentils in this recipe gives the roast filling a lovely texture and a bit of 'bite'. Congratulations to Kay, winner of Jane Cleland's JANE AUSTEN'S LOST LETTERS! Butternut Squash and Caramelized Onion Galette. To save time, roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven. Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. Recipe created in partnership with Eric Stonestreet (@ericstonestreet). honey roasted butternut squash with cranberries and feta Nutrition: 120 calories, 3.8 g fat (1.3 g saturated), 101 mg sodium, 20.3 g carbs, 3.2 g fiber, 9.4 g sugar, 1.8 g protein Before you reach for fat-free feta, keep in mind that you may not necessarily be doing your waistlines any favors. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. For the filling: 1 small butternut squash (about one pound) 2 tablespoons olive oil Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2 inch by 2 inches. Get the recipe from Woman's Day » Ryan Dausch While there are a few basic steps to preparing the dish, the basic premise behind the recipe is simple: layer everything on a sheet pan with seasonings and olive oil and let the oven do most of the work. For the filling: 1 small butternut squash (about one pound) 2 tablespoons olive oil Make it dairy free/vegan: Skip the feta or serve it on the side. Coat lightly with more oil, salt, and pepper. Butternut Squash and Caramelized Onion Galette. Bacon – Salt cured bacon is the perfect salad topper. Add 2 tablespoons of maple syrup to the squash along with the olive oil and seasonings. I would recommend using dried rather than tinned or pre-cooked lentils to … Tender sweet butternut squash is roasted with red onions then tossed with fresh baby spinach and dried cranberries for one easy vegetarian dish. Butternut Squash and Caramelized Onion Galette. Step up your chicken dinner with sweet roasted squash, peppery arugula, big chunks of crispy bread, and a sprinkle of sweet dried cranberries. This maple glazed roasted butternut squash with brussels sprouts dish is made simple on just one sheet pan. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. The arugula will wilt after being exposed to the dressing, but even then, should … 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. Step up your chicken dinner with sweet roasted squash, peppery arugula, big chunks of crispy bread, and a sprinkle of sweet dried cranberries. When the roasted vegetables come out of the oven, drizzle them with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine. I love making this salad for Thanksgiving, Christmas, or to go along side any fall … Bacon – Salt cured bacon is the perfect salad topper. Cut the squash into 1/2-inch slices. Roasting the butternut squash. For this fall inspired sad I combined roasted butternut squash, kale, shaved Brussels sprouts, diced apples, dried cranberries, and candied pecans that I buy from Trader Joe’s. I could eat this roasted squash all in one sitting. The salad is loaded with lots of fall goodies; roasted butternut squash, orzo pasta, spinach, dried cranberries, pepitas, creamy goat cheese, and red onion. Use in place of or combine with the butternut squash. Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Butternut Squash is the key ingredient in this recipe. Roasted Butternut Squash. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. While there are a few basic steps to preparing the dish, the basic premise behind the recipe is simple: layer everything on a sheet pan with seasonings and olive oil and let the oven do most of the work. Puy lentils Using dried lentils in this recipe gives the roast filling a lovely texture and a bit of 'bite'. One of our favourite things about this recipe is that it’s vegan, which means it’s also dairy-free. honey roasted butternut squash with cranberries and feta Nutrition: 120 calories, 3.8 g fat (1.3 g saturated), 101 mg sodium, 20.3 g carbs, 3.2 g fiber, 9.4 g sugar, 1.8 g protein Before you reach for fat-free feta, keep in mind that you may not necessarily be doing your waistlines any favors. Roast the squash for 15 to 20 minutes, turning once, until tender. Perfect for Thanksgiving Day and the holiday season! For this Roasted Butternut Squash Salad, we toss our butternut squash with a splash of olive oil, pure maple syrup, salt, pepper and cayenne and roast until fork tender, about 15-20 minutes. Storage suggestions: Ideally, store the salad and dressing separately and toss individual servings as needed (the salad will keep well for about 3 days with this method). They add a fun pop of pink and juicy, bursty bites. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. This maple glazed roasted butternut squash with brussels sprouts dish is made simple on just one sheet pan. Embarrassing as it is, I’m finally sharing it with the world! Butternut Squash Salad Recipe Ingredients. To save time, roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven. I would recommend using dried rather than tinned or pre-cooked lentils to … Kale – Kale’s strong, earthy flavor is perfect with sweet cranberries and salty bacon. * Congratulations to Kiki, winner of Maddie Day's CANDY SLAIN MURDER! Bake for 60 to 75 minutes until the squash is cooked and fork tender. Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2 inch by 2 inches. The long skinny ones with a big bulb at the end will make the job a bit tricker! Scoop out and discard the seeds, then put both halves on a baking tray cut side up. Toss and roast as directed. It adds texture and richness, without overwhelming the other flavors. Butternut squash; Apple; Dried cranberries; Pecans; Mixed greens; Feta cheese, or substitute goat cheese (omit for vegan) Homemade orange vinaigrette; Make the roasted butternut squash in advance. 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