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.
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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
Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network
Loaded with warm spices and smeared with whipped maple butter, Bobby Flay's rustic scones are the perfect way to start a fall morning!
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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!
Pumpkin-Cranberry Scones with Whipped Maple Butter
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 scones
Ingredients
Scones:
2 cups all-purpose flour, plus more for dusting
1/3 cup lightly packed light brown muscovado sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup very cold buttermilk
1/2 cup canned pure pumpkin
1 teaspoon pure vanilla extract
1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
Scant 1/4 cup candied ginger, finely diced
1/4 cup heavy cream
Whipped Maple Butter:
1 cup heavy cream
1/4 cup pure maple syrup
Pinch sea salt
Directions
For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
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Bobby Flay's Pumpkin-Cranberry Scones with Whipped Maple Butter | Brunch @ Bobby's | Food Network
Roasted Butternut Squash Recipe
Roasted Butternut Squash
1. Preheat oven to 375°F.
2. Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into ¾-inch, even-size cubes.
3. Coarsely chop walnuts. Set aside.
4. In a large bowl, add squash. Toss with oil, sage, salt, and ground black pepper.
5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
6. In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
7. Gently toss cooked squash with cranberry mixture.
Ingredients
2 pounds butternut squash
¼ cup walnuts
2 Tablespoons canola oil
1 teaspoon dried sage
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Tablespoon butter or canola oil
¼ cup dried cranberries
1½ Tablespoons maple syrup
Makes 2 servings
This recipe comes from the Cooking Matters curriculum from Share Our Strength.
This material was funded by USDA's Supplemental Nutrition Assistance Program
Special thanks to:
Michigan State University Extension
Flint Farmers Market
Copyright 2016
Michigan Department of Agriculture & Rural Development
Friendsgiving Butternut Squash and Sausage Stuffing
I get to wear a killer outfit AND cook for my friends?! That is what I call one amazing Friendsgiving. When Nordstrom asked me to be a part of this festive dinner, wear their latest fall trends and hang out with Amy and Vijaya, I was thrilled! #ad
Let me show you how easy it is to take classic Thanksgiving stuffing to another level. Filled with roasted butternut squash, turkey sausage, cranberries and fresh herbs, this will quickly become your new favorite side dish. Hope you enjoy the video! Full recipe below.
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Butternut Squash and Sausage Stuffing
Ingredients:
1 medium sized butternut squash
Extra virgin olive oil, for drizzling
Salt and pepper, to taste
1 medium sized sourdough boule (or 2 small)
1 yellow onion, ½ inch dice
4-5 large celery stalks, ½ inch dice
1 pound sweet Italian turkey sausage, bulk
1 cup dried cranberries
1 tbsp. chopped fresh sage
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
1 tbsp. poultry seasoning
3-4 cups chicken stock, low sodium
Procedure:
Preheat oven to 400°F.
Start by breaking down the butternut squash. Cut off the top stem and bottom end. Peel with a vegetable peeler. Cut the top narrow part of the squash right where it meets the bulbous end, separating it into two. Cut the bulbous end in half and scoop out the seeds. Cut into ½ inch pieces.
Cut the long narrow piece into ½ inch pieces as well.
Place on a large baking sheet. Drizzle with a good amount of EVOO and sprinkle with salt and pepper. Roast in the oven for 20 minutes or until tender and golden brown. Set aside until needed.
While the squash roasts cut up the bread. Cut into 1-inch cubes. Place on a large baking sheet, drizzle with EVOO and sprinkle with salt and pepper. Bake for 15 minutes or until golden brown and crunchy. Remove.
Reduce oven to 350°F.
Meanwhile, in a medium sized skillet drizzle in a few tablespoons of EVOO and sauté the onions and celery together until soft and translucent, about 20 minutes. Season with salt and pepper. Pour into a large bowl.
In the same pan cook the turkey sausage gently breaking it up into small chunks. Cook until golden brown. Pour into the celery and onion bowl.
To the large bowl also add in the butternut squash, bread cubes, cranberries, chopped sage, thyme, rosemary and poultry seasoning. Stir together. Add in 2 cups of the stock mixture. Stir and let sit for a few minutes. Taste for seasoning, adding more salt, pepper or poultry seasoning if needed.
Add another 1 ½ cups of stock and stir. Pour into a lightly greased 9x13 or individual small ramekins. Top with a little more stock and bake 35-40 minutes or until golden brown on top and crispy. If it looks a little dry, always add more stock. Be sure to check after about 15 minutes to make sure it isn’t browning too much. If it is, cover with foil.
Recipe Courtesy of Megan Mitchell
Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Roasted Squash with Cranberries
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