Best 2 Roasted Artichoke Hearts And Squash With Thyme Recipes
Indulge in a symphony of flavors with our curated collection of roasted artichoke hearts and squash recipes, a delightful blend of savory and sweet. Embark on a culinary journey as we explore tantalizing dishes that showcase these vibrant ingredients, each infused with unique herbs and spices. From the classic combination of artichoke hearts and squash roasted to perfection, to innovative salads and pasta dishes, this comprehensive guide offers a delectable array of options to suit every palate. Discover the perfect balance of flavors in our roasted artichoke and squash medley, complemented by a zesty lemon-herb dressing. Treat your taste buds to a symphony of textures in our artichoke and squash risotto, where creamy arborio rice embraces the roasted goodness of these culinary gems. For a lighter option, our vibrant artichoke and squash salad, tossed in a tangy vinaigrette, offers a refreshing take on these hearty ingredients. And for a touch of elegance, indulge in our roasted artichoke and squash pasta, where tender pasta intertwines with a luscious sauce made from roasted artichoke hearts, squash, and a hint of white wine. Prepare to tantalize your taste buds with every bite as you explore the diverse and delectable world of roasted artichoke hearts and squash.
Let's cook with our recipes!
ROASTED ACORN SQUASH WITH THYME
These squash wedges make a tasty side dish, with a cooked red-wine raisin vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.
Nutrition Facts : Calories 52 g, Fat 3 g, Fiber 1 g, Protein 1 g
ROASTED ARTICHOKE HEARTS AND SQUASH WITH THYME
If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.
- Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.
Tips:
- Choose the right squash: Butternut squash and pumpkin are both excellent choices for this recipe. Look for squash that is firm and has a deep, rich color.
- Roast the vegetables at a high temperature: This will help to caramelize the squash and artichoke hearts and give them a delicious browned flavor.
- Use fresh thyme: Fresh thyme will give the dish a bright, herbaceous flavor. If you don't have fresh thyme, you can use 1/2 teaspoon of dried thyme.
- Season the vegetables well: Salt and pepper are essential seasonings for this dish. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Serve the vegetables immediately: Roasted squash and artichoke hearts are best served hot out of the oven. They can be served as a side dish or as a main course.
Conclusion:
This roasted squash and artichoke hearts recipe is a delicious and easy way to enjoy these healthy vegetables. The squash is roasted until tender and caramelized, and the artichoke hearts are roasted until they are slightly browned and crispy. The fresh thyme adds a bright, herbaceous flavor to the dish. This recipe is perfect for a weeknight meal or a special occasion.
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