Best Harvest Squash Medley Recipes

Harvest Squash Medley image

Provided by Taste of Home

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

Steps:

In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

Nutrition Facts :

Harvest Medley Acorn Squash image

Number Of Ingredients 10

3 acorn squash
1 (6-ounce) box wild rice mix any flavor
2 1/4 cups chicken broth or vegetable broth
2 teaspoons white wine vinegar
3 tablespoons pure maple syrup divided
1/2 cup diced yellow onion
1/2 cup diced Golden Delicious apple
3 tablespoons unsalted butter or margarine melted and divided
1/2 cup diced toasted hazelnut or pecans
1/2 cup dried cranberries diced

Steps:

Cut each squash in half across the diameter. Scoop out seeds and strings. Boil in salted water for 5 minutes. Remove from water and place on a baking sheet prepared with nonstick cooking spray, cut side facing up. Slice piece off bottom if needed to stabilize. Bring rice mix with seasoning packet to a simmer with broth, vinegar, and 1 tablespoon maple syrup. Cover and simmer for 15 minutes. Remove from heat and let stand uncovered. Meanwhile, saute onion and apple over medium-high heat in 1 tablespoon butter for 1-2 minutes, or until softened. Stir onion and apple into rice mixture with the hazelnuts and cranberries. Turn toaster oven to bake at 375 degrees. Spoon rice mixture into squash halves. Stir remaining butter and maple syrup together. Drizzle syrup mixture over squash. Bake for 25-30 minutes, or until lightly browned. Makes 6 servings.

Nutrition Facts : Nutritional Facts Serves

HARVEST SQUASH MEDLEY image

Yield 10 Servings

Number Of Ingredients 11

6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tbsp. butter
1 tbsp. grated orange peel
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

Steps:

1. In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13-in.x9-in. baking dish. 2. In a small saucepan, combine the honey, orange juice, butter, orange peel and cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. 3. Cover and bake at 350 degrees F for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30 to 35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

Harvest Squash Medley Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients
6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped Diamond of California® Walnuts, toasted

Steps:

In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13-in. x 9-in. baking dish.
In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes.
Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts. Yield: 10 servings.