Best 6 Roasted Squash With Almonds And Cranberries Recipes

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WINTER SQUASH AND HONEY-ALMOND CRANBERRY SALAD



Winter Squash and Honey-Almond Cranberry Salad image

Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 small butternut squash (about 1 1/2 pounds or 4 cups cubed)
4 tablespoons olive oil, divided use
1 clove garlic, pressed or minced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 tablespoons maple syrup
2 tablespoons lemon juice
3/4 cup Wonderful Almond Accents Honey Roasted with Cranberries
4-6 cups arugula or baby spinach leaves

Steps:

  • 1) Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
  • 2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.

ROASTED SQUASH WITH ALMONDS AND CRANBERRIES



ROASTED SQUASH WITH ALMONDS AND CRANBERRIES image

Categories     Vegetable     Side     Roast     Healthy

Yield 8 servings

Number Of Ingredients 10

2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
2 pounds carrots, peeled and cut into 1-inch chunks
1/4 cup olive oil
2 tsp. chopped fresh thyme
1 tsp. garlic powder
1tsp. cumin
Kosher salt and ground black pepper
1/3 c. almond slivers
1/2 c. dried cranberries (sweetened ones okay)
Zest of 1 lemon

Steps:

  • Heat over to 350. (I'd raise to 400).Line a rimmed baking sheet with foil. On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use hands to mix until evenly coated. Sprinkle thyme, garlic powder and cumin over squash and carrots, then mix well. Season with salt and pepper. Roast for 30 - 40 minutes (may take longer), or until vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to serving bowl Top with lemon zest, then taste and adjust seasoning.

CRANBERRY ROASTED SQUASH



Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

ALMOND CRANBERRY SQUASH BAKE



Almond Cranberry Squash Bake image

When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. -Ronica Skarphol Brownson, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

4 cups mashed cooked butternut squash
4 tablespoons butter, softened, divided
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup sliced almonds
1/4 cup packed brown sugar

Steps:

  • In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.

Nutrition Facts :

ROASTED SQUASH WITH ALMONDS AND CRANBERRIES



ROASTED SQUASH WITH ALMONDS AND CRANBERRIES image

Categories     Squash

Yield 8 servings

Number Of Ingredients 10

2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
2 pounds carrots, peeled and cut into 1-inch chunks
1/4 cup olive oil
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon cumin
Kosher salt and ground black pepper
1/3 cup almond slivers
1/2 cup dried cranberries (sweetened is fine)
Zest of 1 lemon

Steps:

  • 1. Heat the oven to 350 degrees. Line a rimmed baking sheet with foil. 2. On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use your hands to mix until evenly coated. Sprinkle the thyme, garlic powder and cumin over the squash and carrots, then mix well. Season with salt and pepper. 3. Roast for 30 to 40 minutes, or until the vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to a serving bowl. Top with lemon zest, then taste and adjust seasoning. Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 90 calories from fat (38 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 32 g carbohydrate; 3 g protein; 7 g fiber; 320 mg sodium.

BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS



Butternut Squash With Cranberries and Almonds image

This is one of my favorite sides. And I used to hate squash.

Provided by LCjynx

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 10

1 ½ cups chicken stock
1 small butternut squash, peeled and cut into bite-size cubes
½ small red onion, sliced
3 tablespoons orange-flavored dried cranberries
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon brown sugar
2 tablespoons slivered almonds
1 teaspoon shredded Parmesan cheese, or to taste
salt to taste

Steps:

  • Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
  • Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 39.1 g, Cholesterol 15.8 mg, Fat 11.4 g, Fiber 5.8 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 316.1 mg, Sugar 13.9 g

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