Easy Cranberry Sauce for Acorn Squash Recipe
Ingredients:
2 acorn squash, halved and seeded
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup water
1 (12 ounce) package cranberries
1/2 cup port win
Directions:
Preheat oven to 400 degrees F (200 degrees C).
On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.
In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.
Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.
Nutrition
Calories: 329 kcal 16%
Fat: 0.4 g 1%
Carbs: 79.9g;26%
Protein: 2.4 g 5%
Cholesterol: 0 mg 0%
Sodium: 16 mg 1%
Based on a 2,000 calorie diet
Roasted Cranberry and Orange Crostini Recipe
Roasted Cranberry and Orange Crostini Recipe:
Easy roasted cranberry and orange crostini with cream cheese and orange zest. Only 5 minutes of prep time, perfect Thanksgiving appetizer.
Roasted Delicata Squash With Cranberry Honey Walnut Chutney
This is one of those side dishes that’s a part side dish and a part dessert. You get creaminess and earthiness from the squash and tangy sweetness from the cranberry honey walnut chutney.
Find the recipe here:
Roasted Butternut Squash Kale And Cranberry Couscous
Roasted Butternut Squash Kale And Cranberry Couscous
Instructions. Heat oven to 425°F. In a large mixing bowl, toss cubed butternut squash with olive oil. Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
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Butternut Squash Casserole With Almond & Cranberry Mix
Savory butternut squash casserole with lightly tang Cranberry from ready roasted nut mix, this is a light yet well-complement to any roasting dish, such as Thanksgiving or Christmas Turkey, Ham, Pot-roasted, etc. Butternut squash was soft sweet and buttery while maintaining its chewy skin w/ prior olive oil-salt tossing & baking. Celery pieces add some green, while cranberry does wonder with the tang and seasonal-red. The dish looks marvelous, yet simple to make with common winter ingredients. No Cream was using, but feel free to add some if creamy is what you desired. Adjust the egg quantity for thickness.
Ingredients:
1 butternut squash - ~ 2lb
2 stalks celery
2/3 cup roasted almond & cranberry dry mix
4 eggs
1 cup cornbread stuffing
1 cup chicken broth
2 Tbsp mixed spices: equal mix of granulated garlic, dried Majoram, thyme, rosemary, fennel, oregano, basil. lemon peel, parsley and lavender.
2 Tbsp olive oil
1 Tbsp unsalted butter
#Casserole #Recipes
Roasted Butternut Squash Winter Salad with Kale, Farro and Cranberry Dressing | Kitchen Confidante
Recipe:
This warm Roasted Butternut Squash Winter Salad with Kale, Farro and Cranberry Dressing is a wholesome and comforting dish – perfect with Thanksgiving turkey, as a side for a delicious winter meal, or as a wholesome lunch on its own.
Kitchen Confidante is a food blog by Liren Baker based in San Francisco, where she shares the taste and inspiration behind the food she shares from her kitchen. Find this recipe and more at
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