CRANBERRY ROASTED SQUASH
I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Provided by Anna Stockwell
Categories Thanksgiving Side Quick & Easy Squash Sweet Potato/Yam Cranberry Thyme Vinegar
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
- Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
- Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.
ROASTED WINTER SQUASH, CRANBERRY, AND ALMOND SALAD WITH LEMON DIJON BALSAMIC VINAIGRETTE (VEGAN, GLUTEN-FREE, SOY-FREE)
A salad loaded with roasted squash, chunky veggies, crunchy almonds, and chewy dried cranberries is my perfect meal. The soft, slightly warm squash is a great contrast to the cooling greens. I used kabocha, use your favorite squash, and follow the easy whole-roasting method outlines. The almonds add a hearty crunch and contain plant-based protein and healthy fat to stay full and satisfied, while the cranberries add tart sweetness and chewiness. The balsamic vinaigrette is punchy and packed with tangy, intense flavor. The mustard and lemon take a backseat to the robust balsamic vinegar. Sweet, tangy, sour, and savory, all in one. Use my recipe as a guideline, and then tinker with the ratios of ingredients that taste best to you. Eating vegan, gluten-free, and sticking to your healthy resolutions is easy with satisfying meals like this. Use the recipe to clean out the odds and ends in your fridge or freeze and mix-and-match with your favorite veggies.
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Preheat oven to 375F. Wash squash and place it whole on a baking sheet. Bake for about 40 to 45 minutes or until squash has some give when squeezed.
- Slice squash open vertically, remove seeds and filaments; discard.
- Squash flesh should be fork-tender and soft. If it's not quite done, return halves to the baking sheet, cut side up, and continue to bake until done. Butternut sometimes takes longer than kabocha, buttercup, or acorn, closer to 60 minutes rather than 40-45. Baking times will vary based on squash size.
- Dice about 1 cup squash into 1-inch pieces for the salad; set aside. Extra squash can be stored for up to 5 days airtight in the refrigerator. Try any of these 12 squash recipes for the remainder, or just eat with a pat of butter and a sprinkle of cinnamon-sugar, or dunked in extra vinaigrette.
- Place salad greens on a large plate.
- Evenly sprinkle with diced squash, carrot, cranberries, and almonds; set aide.
- Lemon Dijon Balsamic Vinaigrette - In a medium bowl, combine all ingredients except the oil and whisk to incorporate.
- Slowly drizzle in the oil and whisk vigorously to incorporate.
- Taste dressing and see what it needs and adjust accordingly.
- Drizzle over salad and serve. Extra dressing will keep airtight in the fridge for up to 2 weeks. Re-whisk before using the leftover portion on future salads.
WARM FARRO SALAD WITH ROASTED BUTTERNUT SQUASH AND SPICED CRANBERRY VINAIGRETTE
This warm fall salad is great with grilled or roasted chicken. Grilled lamb chops would also pair beautifully due to the addition of feta and fresh mint.
Provided by Food Network
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Toss the brown butter with the butternut squash. Roast the squash in a 425 degree F oven until just tender and brown on the edges, 10 to 15 minutes. Meanwhile, cook the farro in boiling, salted water, until just tender (a slight chewiness is desirable in farro), about 10 minutes. Drain the farro, toss with olive oil and season lightly with salt and pepper. Set aside.
- Combine the cranberries, brown sugar, vinegar, cinnamon, allspice and orange zest and juice in a saucepan. Cook over medium heat until the cranberries are bursting and their juices have slightly thickened, about 15 minutes.
- When you are ready to serve the salad, place the farro in a large serving platter, scatter the roasted squash, mint, arugula and feta over top. Drizzle with the cranberry vinaigrette and some olive oil.
ROASTED SQUASH, CHESTNUT, AND CHICORY SALAD WITH CRANBERRY VINAIGRETTE
Categories Salad Leafy Green Vegetable Side Roast Thanksgiving Wheat/Gluten-Free Cranberry Bacon Fall Healthy Chestnut Gourmet Sugar Conscious Dairy Free Peanut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Line a large shallow baking pan with foil and oil generously with olive oil.
- Cut off stem end of squash, then put cut side down and halve lengthwise. Discard seeds, then cut squash into 1/2-inch-thick slices. Peel if desired with a paring knife and transfer slices to a bowl. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently toss to coat. Arrange in 1 layer in lined baking pan and roast until golden, about 15 minutes. Remove from oven and turn squash over with a spatula. Add chestnuts to pan in an even layer, then continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
- While squash is roasting, cook pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer pancetta with a slotted spoon to paper towels to drain, reserving fat in skillet.
- Reheat pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from heat and add water, stirring and scraping up brown bits from bottom of skillet.
- Transfer cranberry mixture to a medium bowl and whisk in mustard, remaining tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Toss together chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.
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