Best 2 Butternut Squash With Cranberries And Almonds Recipes
**Fall in love with the vibrant colors and flavors of roasted butternut squash harmoniously paired with tart cranberries and crunchy almonds. This delightful dish, bursting with autumnal charm, offers a tantalizing combination of sweet, tangy, and nutty notes. Perfectly roasted butternut squash cubes, caramelized to perfection, are tossed with plump, juicy cranberries that burst with a burst of zesty flavor. Toasted almonds add a delightful crunch and a touch of smokiness, elevating the dish to a symphony of textures.**
**Complementing this vibrant main course are three equally enticing recipes. Indulge in a creamy and comforting Butternut Squash Soup, perfect for a chilly evening. Experience the delightful flavors of Roasted Butternut Squash with Brown Butter and Sage, a simple yet elegant side dish. And for a sweet treat, relish the decadent Butternut Squash Pie with a flaky crust and a velvety filling. Embrace the versatility of butternut squash as you explore these culinary creations that showcase its diverse culinary possibilities.**
BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS
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
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
ALMOND CRANBERRY SQUASH BAKE
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
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 :
Tips:
- For the best flavor, use fresh, ripe butternut squash. Look for squash that is firm and has a deep orange color.
- If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- To make the dish more festive, use a variety of nuts, such as pecans, walnuts, or pistachios.
- If you don't have maple syrup, you can use honey or brown sugar instead.
- If you want a creamier dish, add a tablespoon or two of heavy cream or Greek yogurt to the sauce.
- Serve the dish immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Butternut squash with cranberries and almonds is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and delicious side dish, give this recipe a try. You won't be disappointed!
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