Roasted Butternut Squash Kale And Cranberry Couscous
Roasted Butternut Squash Kale And Cranberry Couscous
Instructions. Heat oven to 425°F. In a large mixing bowl, toss cubed butternut squash with olive oil. Spread the butternut squash out in an even layer on a parchment-covered baking sheet. Add couscous, kale, cranberries, walnuts, goat cheese, and vinaigrette, and toss to combine.
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Roasted Squash and Cranberry Quinoa
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Impress your guests all holiday season long with Ina's satisfying Warm Butternut Squash Salad!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 43 min
Prep: 15 min
Cook: 28 min
Yield: 4 servings
Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Harvest Fresh Honey Roasted Butternut Squash and Cranberry Pear
Honey Roasted Butternut Squash and Cranberry Pear made with Cubed Butternut Squash, Brussels Sprouts, Cipolline Onions, Pears, Dried Cranberries and drizzled with Honey! Easy to make with the perfect combination of flavours. A delicious side dish to serve for any occasion. Visit us at harvest-fresh.ca/ for more recipe ideas, videos and so much more! Instagram @harvestfresh43.
Easy Butternut Squash Recipe with Cranberry – Ready. Chef. Go!
Ready. Chef. Go!’s Easy Butternut Squash with Cranberry Recipe is a delicious dish with a citrus kick! This savory side is ready in just minutes and will compliment any meal! For the full recipe please visit:
Sprinkle the squash with salt and pepper and drizzle on maple syrup. Load into RCG! microwave bag using a wide spatula. Top with cranberry sauce, feta, orange slices, and walnuts. Seal the bag.
REHEATING INSTRUCTIONS: Microwave on: high for 3 minutes.
Oven: Heat to 450 for 10 to 12 minutes until hot and bubbly.
Let rest for 1 minute before opening the bag. This easy butternut squash recipe is a great side dish and vegetarian option all year long. At the holidays it’s a classic side, for summer entertaining it’s a fresh addition to any outdoor party or event.
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Roasted Delicata Squash With Cranberry Honey Walnut Chutney
This is one of those side dishes that’s a part side dish and a part dessert. You get creaminess and earthiness from the squash and tangy sweetness from the cranberry honey walnut chutney.
Find the recipe here: