Best Colcannon With Roasted Squash And Apple Recipes

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APPLE BUTTERNUT SOUP



Apple Butternut Soup image

Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 small onion, chopped
1 tablespoon butter
1 garlic clove, minced
6 cups cubed peeled butternut squash
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 large apple, peeled and chopped
1/2 cup water
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 cup half-and-half cream

Steps:

  • In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).

Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges

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

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

BAKED ACORN SQUASH AND APPLES



Baked Acorn Squash and Apples image

This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!

Provided by Kree6528

Categories     Vegetable

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

1 acorn squash
1 little water
2 apples, cored and sliced thin
canola oil
maple syrup
pumpkin pie spice

Steps:

  • Preheat oven to 350.
  • Cut the acorn squash and scoop out the seeds and strings.
  • Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
  • Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
  • Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
  • Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.

Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2

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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