Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries
Preheat oven to 425°F (220°C). In a large mixing bowl, toss the butternut squash with 2 tablespoons (25g) melted butter, cinnamon, allspice, nutmeg, a generous few pinches of salt and freshly ground black pepper. Stir until the spices are evenly distributed over the squash slices.
Chickenville Roasted Butternut Squash with Cranberries
Instructions. Preheat the oven to 425 F and line a large rimmed baking sheet with parchment paper. Peel and slice about 1/2 butternut squash into 1/2″ pieces, enough to get about 2 cups. Toss the sliced squash in 1 tbsp of olive oil and a sprinkle of sea salt. Spread the squash onto the baking sheet in a single layer.
Roasted Butternut Squash with Pine Nuts and Cranberries Olive Tomato
Bake the squash 20 minutes. After 20 minutes, stir the squash well. In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer. Roast another 10 minutes, stirring half way through so the pecans do not over cook.
Roasted Butternut Squash with Spinach and Cranberries The Suburban
Instructions. Pre-heat oven to 400 degrees F. Lightly drizzle or spritz a baking sheet with olive oil. Add cubed squash to the sheet along with another drizzle of olive oil. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference. Roast at 400 F for 25 minutes on the center rack.
Roasted Butternut Squash Salad with Cranberries, Blue Cheese, and Walnuts
Directions. 1 Heat the oven to 400 degrees F. 2 Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges. 3 Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper.
Quinoa Stuffed Butternut Squash {Healthy and Filling!}
Instructions. Preheat oven to 375 degrees. In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine. Spread the squash mixture in an even layer on a baking sheet. Roast the squash for 25-30 minutes or until fork tender and golden. Transfer the squash to a serving bowl and toss with the spinach and cranberries.
Roasted Delicata Squash Recipe (Paleo, Whole30) I Heart Umami®
Instructions. Preheat oven to 425°F. Using a sharp knife, cut shallow, diagonal slits, no more than ¼-inch deep and ½-inch apart, across the fleshy orange side of the squash. Repeat in the opposite direction to create a diamond pattern. Place squash pieces 3-inches apart on a parchment-lined sheet pan; set aside.
Maple roasted butternut squash with cranberries Rhubarbarians
Preheat oven to 350°F. In a large bowl, mix together apples, butternut squash or pumpkin, and cranberries. Mix in some brown sugar, coconut oil, cornstarch, salt, nutmeg and cinnamon and toss to evenly distribute. Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.
Honey Roasted Butternut Squash with Cranberries + Feta
Preheat oven to 425° convection bake. Peel butternut squash with a vegetable peeler. Slice off each end and cut in half lengthwise. Use a spoon or scoop to remove the seed cavity. Cut into ½ slices, then stack the slices and cut into strips and finally cut the strips into cubes. Place in a large casserole dish.
Roasted Butternut Squash, Cranberries and Celery with Pecans
Instructions. Preheat the Oven: Set your oven to 375°F (190°C). Peel and Cube the Squash: Using a sharp knife, peel the butternut squash and then cut it into even-sized cubes. Preparing the Squash: Toss the cubed butternut squash in olive oil, honey, ground cinnamon, garlic powder, salt, and pepper.
Autumn Pearl Couscous Salad with Roasted Butternut Squash Recipe
Directions. 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.
Roasted Butternut Squash with Spinach and Cranberries The Suburban
Chop into bite-sized pieces. Place the cubed butternut squash in a large bowl. Drizzle on the oil, maple, and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer. Roast the squash in the preheated oven for 20 minutes.
Butternut Squash Salad with Cranberries and Feta Flavour and Savour
Set oven. Preheat the oven to 475°F and adjust a rack to the center. Prep the ingredients. Add the squash, carrots, onions, cranberries and garlic to a sheet pan. Toss with just enough olive oil to coat all of the ingredients. Sprinkle with the rosemary, sage and a pinch salt and pepper.
Roasted Butternut Squash Kale Salad with Chickpeas and Cranberries
Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes. Step 2 Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
Butternut Squash with Cranberries Create Kids Club
Instructions. Preheat oven to 450 degrees F. Peel, seed and cut butternut into 2-inch pieces and place in a large bowl. Add the olive oil, white wine, salt, pepper and sage leaves and toss. Make sure sage leaves all get soaked in the liquid. Pour the squash and sage mixture onto a sheet tray and roast for 20 minutes.
Honey Roasted Butternut Squash & Cranberries All My Good Things
Instructions. Preheat the oven to 400 degrees F. Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl. Add the 2 tbsps. olive oil, nutmeg, cloves, cinnamon and salt and toss the squash until coated. Spread the squash on a non-stick baking sheet in an even layer.
