How To make Baked Cranberry Squash
2 lg Acorn squash, split length-
Wise and seeded 1 c Chopped pear
1/2 c Raw cranberries (fresh or
Frozen) 3 tb Undiluted orange juice
Concentrate 3 tb Honey or Maple Syrup
1 1/2 ts Ground cinnamon
1/2 ts Ground allspice
Preheat oven to 400 degrees. Place squash cut side up on foil-lined baking sheet. In a large bowl, combine pear, cranerries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities. Use any extra liquid to brush cut edges of squash. Bake 45 minutes to 1 hour, or until squash is soft. Serve hot. Serves 4. Per Serving: 126 calories; 3 g. protein; .5 g. fat; 4 mg carbohydrate; 0 cholesterol; 4 mg. sodium, 7 g. fiber From _Vegetarian Times_, November, 1992
How To make Baked Cranberry Squash's Videos
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 Squash with Cranberry Relish
Step by Step
Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Impress your guests all holiday season long with Ina's satisfying Warm Butternut Squash Salad!
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Roasted Butternut Squash Salad with Warm Cider Vinaigrette
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 43 min
Prep: 15 min
Cook: 28 min
Yield: 4 servings
Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Butternut Squash, Apple & Cranberry Bake!
Welcome to VivaTotalHealth!
My name is Allison Thibault and I am a Licensed/Registered Dietitian Nutritionist. I have my own private practice and work clinically as a Lead Clinical Nutritionist for one of the largest hospital systems in our country.
We love to post videos of healthy recipes, what I/We eat in a day, as well as general health and well-being tips. Come join the fun! Follow us on our healthy, creative, and beautiful journey together!
Ingredients:
-Butternut squash
-2 Apples
-1/2 tbsp cinnamon
-2 tbsp maple syrup
-1/3 cup of chopped walnuts
-1/4 cup of dried cranberries
ENJOY!
Stuffed Butternut Squash With A Tasty Cranberry And Apple Sauce.
Try this tasty vegan stuffed butternut squash served with a delicious #cranberryandapplesauce, cauliflower cheese and roasted vegetables this is great to have as part of your festive meal. If you are cooking for a large family have a look at the #veganchristmas dinner In the link below. Some great plant based #mealIdeas for you to try, enjoy ????
I find that butternut squash is hard to cut so the easiest way to cut it in half is to pierce it all over and put in the microwave for 1-2 minutes then it will be easier to cut in half.
Vegan Christian Dinner With All The Trimmings
Vegan Roast Dinner
Cranberry Sauce Recipe
100g/3½oz brown sugar or less
100ml/3½fl oz fresh orange juice
250g/9oz fresh or dried cranberries
1 apple peeled and chopped
Handful of raisins
I didn’t add too much sugar because the apple and raisins made this recipe sweet.
For The Stuffed Butternut Squash
Ingredients:
1 butternut squash
1 red onion
1 large carrot grated
120g or 4.3oz button mushrooms
100g or 3.5oz mixed nuts (I used much less)
2tbs oil
Seasonings of your choice including:
1 teaspoon mixed spice
rosemary
thyme
garlic
Basil
Parsley
Black pepper
100g bread crumbs
Handful of cranberries
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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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