Warm Butternut Squash, Lentil and Cranberry Salad
By: Sarah Remmer, RD
#ad Christmas Eve is probably my favourite night of the year, even now more than ever because of my three kids. The entire day and night are full of anticipation and magic as they await Santa’s arrival. We usually host at our house, and spend the day doing fun wintery activities like tobogganing and skating, and then end the day at our house where we put out a spread of our favourite appetizers and salads for everyone to enjoy (this is the best part – the food!).
As a dietitian, I admit, I do try to balance things out with a few veggie and fruit-focused dishes (to go along with the amazingly delicious, not-so-nutritious ones that we love so much). The holidays are so full of rich, indulgent foods, that I feel better knowing that there are some nutritious options on the table.
This Warm Butternut Squash and Lentil Salad is one of my favourites, because it’s not only beautifully colourful and festive, but it’s also extremely easy to prepare, and loaded full of fibre, protein, vitamins, minerals and antioxidants. My star ingredients? Mann’s new Power Blend, which is full of things like Kale, Kohlrabi, Brussel Sprouts and carrots, and Mann’s Butternut Squash Zigzags (my kids love the shape of these!). They’re fresh veggies that are pre-washed and cut, which makes my life SO much easier. This salad makes the perfect addition to our Christmas Eve spread, but it also makes for a great turkey dinner side dish (or, quite honestly, a meal on its own!). I even love it as leftovers, for lunch the next day.Easy Warm Butternut Squash, Lentil and Cranberry Salad
Serves: 6-8
Ingredients:
2 tbsp olive oil
1 cup Mann’s Butternut Squash Zigzags (sliced into smaller pieces)
1 package Mann’s Power Blend
1 can of lentils, drained and rinsed
1 cup red quinoa, cooked
1/3 cup Pecans
1/3 cup feta cheese
1/3 cup dried cranberries
Vinaigrette:
½ cup (120ml) olive oil
½ cup pasteurized honey
¼ cup rice vinegar
3 tablespoons Dijon mustard
2 tablespoons lemon or orange juice
1 tbsp garlic, minced
Salt and pepper to taste
Directions:
Vinaigrette:
Whisk together all ingredients except for the olive oil. Once whisked well, add olive oil gradually, whisking constantly.
Salad:
Heat 2 tbsp olive oil over medium heat in a large skillet
Add Mann’s Butternut Squash Zigzags, Mann’s Power Blend and salt and pepper and saute until tender-crisp (about 2-3 minutes).
Add cooked quinoa and lentils and sauté for another 5 minutes.
Transfer to a large bowl and sprinkle with pecans, feta cheese and cranberries. Drizzle vinaigrette dressing on top and toss lightly before serving!
Honey Roasted Butternut Squash with Cranberries and Feta
Honey Roasted Butternut Squash with Cranberries and Feta
Honey Roasted Butternut Squash with Cranberries and Feta – This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!
Roasted Butternut Squash Recipe (Step-by-Step) | HowToCook.Recipes
This super easy roasted butternut squash recipe is the perfect holiday classic side dish that always has the whole family coming back for seconds! This classic has fresh rosemary and sage with maple syrup that comes out perfectly caramelized.
View FULL Step-by-Step recipe here:
Ingredients:
1 large butternut squash (about 3 lbs) (diced into 1 inch cubes)
2 tsp kosher salt
1 tsp black pepper
1 1/2 tbsp fresh rosemary (chopped)
1/2 tbsp fresh sage (chopped)
1 tsp cinnamon
2 tbsp maple syrup
2 1/2 tbsp extra virgin olive oil
Instructions:
1. Preheat your oven to 375F and prepare 2 baking sheets with parchment paper.
2. In a large mixing bowl, toss the butternut squash cubes with the olive oil and remaining ingredients. Make sure everything is evenly coated. Spread the cubes in an even, single layer on your prepared baking sheets.
3. Place in the oven for about 25-30 minutes, tossing halfway to ensure even roasting. Continue baking until the squash is fork tender, this make take an additional 10 minutes depending on your oven. Remove from the oven, sprinkle with a little more rosemary, sage, and kosher salt to taste. Serve immediately.
#roastedbutternutsquashrecipe #easyroastedbutternutsquashrecipe #homemaderoastedbutternutsquashrecipe #howtocook.recipes
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Baked Stuffed Acorn Squash Recipe
Hi Guys, today I'll show you How to Make Baked Stuffed Acorn Squash. This is a perfect fall recipe using Acorn Squash and Apples along with nuts, cranberries and herbs. It's healthy, vegetarian and filling enough for a meal.
LINK to Baking Dish:
LINK to Y Peeler:
Ingredients
Acorn Squash - 1
Yellow Onion - 1/2 of a medium onion
Apples - 2 cups chopped or 2 medium
Nuts - 1/4 cup
Cranberries or Raisins - 1/4 cup
Cheese - 1/2 cup
Thyme/Sage or other herbs
Butter
Nutmeg - 2 pinches
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Creamy Butternut Squash Soup
This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BUTTERNUT SQUASH SOUP INGREDIENTS:
►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes
►2 medium carrots, peeled and cut into 1-inch chunks
►1 medium yellow onion, quartered and separated into smaller chunks
►4 garlic cloves, peeled and ends trimmed
►4 Tbsp extra virgin olive oil
►1 1/2 tsp fine sea salt, plus more to taste
►1/2 tsp freshly ground black pepper, plus more to taste
►4 cups chicken stock or vegetable stock
►3 Tbsp unsalted butter
►3 Tbsp real maple syrup, plus more to serve
►1/2 tsp ground cinnamon
►1/8 tsp ground nutmeg
►1/2 cup filtered water or added to desired consistency
SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped
???? PRINT RECIPE HERE: coming soon
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 How to peel & cut butternut squash
2:18 Prepping the rest of the ingredients
3:31 How to roast vegetables
3:57 Blending veggies
5:04 Boiling soup on the stove
6:22 Butternut soup garnish
8:51 Taste test
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PO Box 161
Meridian, ID 83680
USA
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