Best 3 Roast Walnut And Squash Medley With Persillade Recipes

Welcome to a culinary journey where roasted walnuts and squash dance harmoniously in a medley of flavors. This vibrant dish is a symphony of autumnal goodness, capturing the essence of the harvest season.

Roasted Walnut and Squash Medley with Persillade is a delightful medley of roasted butternut squash, walnuts, and a zesty herb sauce called persillade. This medley is a perfect side dish for roasted chicken or fish. With just a few simple ingredients, you can create a delicious and nutritious dish that is sure to impress your family and friends.

If you're looking for an easy and flavorful butternut squash recipe, give this one a try. The squash is roasted with walnuts and tossed in a simple vinaigrette. It's a great way to use up leftover squash and it's perfect for a weeknight meal.

If you are looking for a more substantial meal, try the Roasted Squash and Walnut Salad with Goat Cheese. This salad is packed with roasted butternut squash, walnuts, goat cheese, and a balsamic vinaigrette. It's a hearty and healthy salad that is perfect for a light lunch or dinner.

And for a unique and sophisticated dish, try the Roasted Butternut Squash Soup with Walnut Pesto. This soup is made with roasted butternut squash, vegetable broth, and a walnut pesto. It's a creamy and flavorful soup that is perfect for a cold winter day.

No matter which recipe you choose, you're sure to enjoy the delicious combination of roasted walnuts and squash. These recipes are a great way to enjoy the bounty of the fall harvest.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST WALNUT AND SQUASH MEDLEY WITH PERSILLADE

Roast Walnut and Squash Medley with Persillade image

Think of all the activities that your microbes do for you, from releasing vitamins to creating fatty acids and hormones that impact your mood and inflammation. This dish-a one-tray vegetable bake with a little French flair-contains a variety of different sources of fiber and colors to help gut microbes bloom and shows how supporting your gut health can be easy, with no compromise on flavor. Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Provided by Dr. Rupy Aujla

Categories HarperCollins Fall Winter Vegetarian Vegan Squash Mushroom Walnut Chestnut Onion Dairy Free Soy Free Wheat/Gluten-Free Side Dinner

Yield 2 servings plus leftovers

Number Of Ingredients 17

Ingredients

1 red onion, thickly sliced
10 ½ oz. peeled winter squash, cut into 1 ½-inch cubes
7 oz. chicory, roughly chopped (about 2 heads)
7 oz. portobello mushrooms, thickly sliced
7 oz. red peppers, halved, deseeded, and roughly chopped
2 oz. walnuts, halved
2 oz. cooked chestnuts, halved
2 Tbsp. olive oil
Sea salt and freshly ground black
Pepper
For the persillade:
4 Tbsp. extra-virgin olive oil
1 oz. fresh flat-leaf parsley, leaves and stalks finely chopped
½ oz. fresh tarragon leaves, finely chopped
½ oz. fresh dill, finely chopped (chervil, fennel fronds, or chives will also work)
½ shallot, finely chopped
1 garlic clove, finely chopped

Steps:

Preheat the oven to 400°F.
Arrange the vegetables and nuts on a large baking tray, drizzle with the olive oil, season with salt and pepper, and toss to coat. Bake in the oven for 45 minutes, tossing everything halfway through so the ingredients cook evenly, until the vegetables are tender and the nuts are toasted.
Combine the persillade ingredients in a bowl with some salt and pepper. Remove the roasted vegetables and nuts from the oven, transfer to serving bowls, and dollop the persillade over the top.

ROASTED SQUASH MEDLEY

Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

ROASTED WINTER VEGETABLE MEDLEY

Roasted Winter Vegetable Medley image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams

Tips:

For optimal flavor, select firm, flavorful butternut squash and sweet, plump walnuts.
Before roasting the squash, pierce it a few times with a fork to allow steam to escape and prevent bursting.
To achieve even roasting, arrange the squash and walnuts in a single layer on a baking sheet.
Keep an eye on the squash and walnuts during roasting to prevent burning. The squash should be tender when pierced with a fork, while the walnuts should be fragrant and golden brown.
Enhance the flavor by tossing the roasted vegetables with a mixture of olive oil, lemon juice, salt, and pepper.
For a vibrant presentation, garnish the dish with chopped parsley or cilantro.
Serve the roasted walnut and squash medley as a side dish or as a vegetarian main course.
For a more substantial meal, add grilled chicken, roasted chickpeas, or quinoa to the medley.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

The Roast Walnut and Squash Medley with Persillade is a delicious and versatile dish that can be enjoyed as a side dish or a main course. The combination of roasted butternut squash, walnuts, and fresh herbs creates a symphony of flavors that will tantalize your taste buds. This recipe is also a great way to incorporate more vegetables into your diet. Whether you're a seasoned home cook or just starting out, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to indulge in a culinary delight!