Easy Butternut Squash Recipe with Cranberry – Ready. Chef. Go!
Ready. Chef. Go!’s Easy Butternut Squash with Cranberry Recipe is a delicious dish with a citrus kick! This savory side is ready in just minutes and will compliment any meal! For the full recipe please visit:
Sprinkle the squash with salt and pepper and drizzle on maple syrup. Load into RCG! microwave bag using a wide spatula. Top with cranberry sauce, feta, orange slices, and walnuts. Seal the bag.
REHEATING INSTRUCTIONS: Microwave on: high for 3 minutes.
Oven: Heat to 450 for 10 to 12 minutes until hot and bubbly.
Let rest for 1 minute before opening the bag. This easy butternut squash recipe is a great side dish and vegetarian option all year long. At the holidays it’s a classic side, for summer entertaining it’s a fresh addition to any outdoor party or event.
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Creamy Butternut Squash Soup
This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BUTTERNUT SQUASH SOUP INGREDIENTS:
►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes
►2 medium carrots, peeled and cut into 1-inch chunks
►1 medium yellow onion, quartered and separated into smaller chunks
►4 garlic cloves, peeled and ends trimmed
►4 Tbsp extra virgin olive oil
►1 1/2 tsp fine sea salt, plus more to taste
►1/2 tsp freshly ground black pepper, plus more to taste
►4 cups chicken stock or vegetable stock
►3 Tbsp unsalted butter
►3 Tbsp real maple syrup, plus more to serve
►1/2 tsp ground cinnamon
►1/8 tsp ground nutmeg
►1/2 cup filtered water or added to desired consistency
SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped
???? PRINT RECIPE HERE: coming soon
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 How to peel & cut butternut squash
2:18 Prepping the rest of the ingredients
3:31 How to roast vegetables
3:57 Blending veggies
5:04 Boiling soup on the stove
6:22 Butternut soup garnish
8:51 Taste test
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #soup #butternutsquashsoup
Warm Butternut Squash, Lentil and Cranberry Salad
By: Sarah Remmer, RD
#ad Christmas Eve is probably my favourite night of the year, even now more than ever because of my three kids. The entire day and night are full of anticipation and magic as they await Santa’s arrival. We usually host at our house, and spend the day doing fun wintery activities like tobogganing and skating, and then end the day at our house where we put out a spread of our favourite appetizers and salads for everyone to enjoy (this is the best part – the food!).
As a dietitian, I admit, I do try to balance things out with a few veggie and fruit-focused dishes (to go along with the amazingly delicious, not-so-nutritious ones that we love so much). The holidays are so full of rich, indulgent foods, that I feel better knowing that there are some nutritious options on the table.
This Warm Butternut Squash and Lentil Salad is one of my favourites, because it’s not only beautifully colourful and festive, but it’s also extremely easy to prepare, and loaded full of fibre, protein, vitamins, minerals and antioxidants. My star ingredients? Mann’s new Power Blend, which is full of things like Kale, Kohlrabi, Brussel Sprouts and carrots, and Mann’s Butternut Squash Zigzags (my kids love the shape of these!). They’re fresh veggies that are pre-washed and cut, which makes my life SO much easier. This salad makes the perfect addition to our Christmas Eve spread, but it also makes for a great turkey dinner side dish (or, quite honestly, a meal on its own!). I even love it as leftovers, for lunch the next day.Easy Warm Butternut Squash, Lentil and Cranberry Salad
Serves: 6-8
Ingredients:
2 tbsp olive oil
1 cup Mann’s Butternut Squash Zigzags (sliced into smaller pieces)
1 package Mann’s Power Blend
1 can of lentils, drained and rinsed
1 cup red quinoa, cooked
1/3 cup Pecans
1/3 cup feta cheese
1/3 cup dried cranberries
Vinaigrette:
½ cup (120ml) olive oil
½ cup pasteurized honey
¼ cup rice vinegar
3 tablespoons Dijon mustard
2 tablespoons lemon or orange juice
1 tbsp garlic, minced
Salt and pepper to taste
Directions:
Vinaigrette:
Whisk together all ingredients except for the olive oil. Once whisked well, add olive oil gradually, whisking constantly.
Salad:
Heat 2 tbsp olive oil over medium heat in a large skillet
Add Mann’s Butternut Squash Zigzags, Mann’s Power Blend and salt and pepper and saute until tender-crisp (about 2-3 minutes).
Add cooked quinoa and lentils and sauté for another 5 minutes.
Transfer to a large bowl and sprinkle with pecans, feta cheese and cranberries. Drizzle vinaigrette dressing on top and toss lightly before serving!
How to Make Glazed Butternut Squash | Squash Recipes | Allrecipes.com
Get the 5-star recipe for Maple Glazed Butternut Squash at
Watch how to make a quick-and-easy butternut squash side dish. Butternut squash is cut into slices, simmered until fork tender, and finished with a maple-syrup and dark-rum glaze. If you like, top it off with dried cranberries for a colorful presentation. It's a great addition to the Thanksgiving dinner menu.
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Cook-in with Laura Vitale and Ana Gasteyer (Was) LIVE
I'm so excited to have the opportunity to cook with Weight Watchers Ambassador Ana Gasteyer! Join us at 7pm ET right here for a fun filled meal experience! We will be taking questions live on Twitter, don't forget to use the hashtag #biteintolife!
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Check out Ana's new music video!!!
Baked Stuffed Acorn Squash Recipe
Hi Guys, today I'll show you How to Make Baked Stuffed Acorn Squash. This is a perfect fall recipe using Acorn Squash and Apples along with nuts, cranberries and herbs. It's healthy, vegetarian and filling enough for a meal.
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Ingredients
Acorn Squash - 1
Yellow Onion - 1/2 of a medium onion
Apples - 2 cups chopped or 2 medium
Nuts - 1/4 cup
Cranberries or Raisins - 1/4 cup
Cheese - 1/2 cup
Thyme/Sage or other herbs
Butter
Nutmeg - 2 pinches