Roasted Butternut Squash and Quinoa Salad recipe
I am so obsessed with this delicious Fall kale salad topped with Roasted Butternut Squash, Quinoa, pecans, cranberries and Paneer (Indian cottage cheese) and tossed in a Flavorful Balsamic Vinaigrette.
Roasted Butternut Squash Salad is healthy and This may be one of my favorite salads to date!
With Thanksgiving right around the corner, I figured it was perfect time for this festive side dish recipe.
This fall kale salad is loaded with all the most delicious and colorful toppings to make for a great addition to your holiday table.
If you think salads are boring, I suggest trying this Roasted Butternut Squash Quinoa Salad recipe. You will love it.
For balsamic dressing recipe -
#sidedish #fallsalad #Butternutsquash
Detailed Recipe of Roasted Butternut Squash and Quinoa Salad recipe
Official Facebook Page:
Pinterest:
Twitter:
Instagram:
Roasted Brussel Sprouts and Butternut Squash with Bacon and Onions | I Heart Recipes
Hey y’all! My Roasted Brussel Sprouts and Butternut Squash with Bacon and Onions is a wonderful and tasty side dish that’s perfect for the holidays.
Brussel sprouts are one of my favorite vegetables, ever since I was a little girl. I used to call them baby cabbages, LOL! My mom would make them on the stovetop with a little butter and seasonings. Now I make my brussel sprouts a tad different. This recipe is one that I like to serve at the holidays. It’s a hit with family and friends, too!
Simply throw some frozen whole brussel sprouts (or fresh if you prefer), peeled and chopped butternut squash and sliced onions in a bowl. Fry up some bacon until golden brown and crisp. Remove from the pan and set aside. Don’t throw out that bacon fat, y’all! Drizzle it over the vegetables, season and toss until well coated. Place the veggies in a baking dish and roast until done. Crumble the bacon over the top and serve. That is it, fam! Simple, flavorful and delicious.
Find the recipe here:
Timestamps for video:
0:12 - Start with frozen or fresh brussels sprouts.
0:18 - We’ll be using a fresh Butternut Squash.
0:22 - Peel the squash and remove the seeds.
0:27 - Chop the squash into cubes.
0:32 - Slice a large onion.
0:40 - Fry up some bacon.
0:51 - Remove the bacon and set aside.
0:53 - Reserve the bacon drippings.
0:55 - Add the brussels sprouts, squash and onion to a large bowl.
1:09 - Season with salt and pepper.
1:13 - Pour in the bacon drippings.
1:25 - Mix until well coated.
1:34 - Sprinkle in red pepper flakes.
1:45 - Roast at 425 degrees for 20-25 minutes.
1:59 - Top with bacon pieces.
Loved this recipe? Here are some more recipes to try:
Roasted Brussels Sprouts with Balsamic Vinegar and Bacon:
Bacon, Eggs and Butternut Squash Hash:
Southern Squash Casserole:
Green Bean Casserole:
Delicious Butternut Chapati Recipe: A Nutrient-Packed Twist on a Classic
Butternut Custard Pecan Pie | Special Diet Recipes | Whole Foods Market
This creamy butternut custard is a new twist on winter squash you didn’t know you needed on your Thanksgiving table…until now that is! Made with a ground pecan crust, this gluten-free and grain-free dessert bakes up soft and tender while holding its shape when sliced. For best results, chill the pie until cold before cutting. Find the recipe here
SUBSCRIBE:
Serves 8
Ingredients:
2 cups pecan halves, divided
1 tablespoon coconut oil, plus more for the plate
1 tablespoon plus 1/2 cup pure maple syrup
2 cups cooked, mashed butternut squash
3 large eggs
1 cup unsweetened plain almondmilk or cashewmilk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon fine sea salt
Method:
Preheat oven to 350°F. Oil a deep 9-inch pie plate with coconut oil; set aside.
In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoons of the maple syrup. Pulse just until well combined then transfer pecan mixture to the prepared plate and press into the bottom of the plate only; set aside.
In the food processor, purée squash with eggs, almondmilk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.
Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.
Nutritional Info:
Per Serving: 330 calories (210 from fat), 24g total fat, 2.5g saturated fat, 80mg cholesterol, 120mg sodium, 27g carbohydrates, (5 g dietary fiber, 16g sugar), 7g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
Connect with Whole Foods Market Online:
Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
Like Whole Foods Market on FACEBOOK: facebook.com/wholefoods
Follow Whole Foods Market on TWITTER: twitter.com/wholefoods
Follow Whole Foods Market on INSTAGRAM:
Check Whole Foods Market out on PINTEREST:
[TITLE]
Tuscan Roasted Butternut Squash | Cooking Italian with Joe
Try this simple and easy recipe for roasted butternut squash! Check out the recipe at
Shop Joe’s favorite pots and pans:
Shop Joe’s favorite serving dishes and ceramics:
To Purchase a bottle of Vito and Joe’s Olive Oil:
Website:
Facebook:
Instagram:
When you shop using these affiliate links, we receive a small commission. Help support Cooking Italian With Joe while shopping the products Joe uses and trusts.
Butternut Squash Risotto with Sautéed Mushrooms
Butternut squash risotto is easy to prepare and packed with warm, hearty and cozy fall flavors. Serve it as is with sage for an everyday meal or top it with sautéed chanterelles mushrooms, toasted hazelnuts, and you get a fancy dish for Thanksgiving or any special occasion. Full recipe: