Becel Holiday Butternut Squash With Apple And Cranberries Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Provided by I Can't Believe its Not Butter!

Categories Trusted Brands: Recipes and Tips I Can't Believe It's Not Butter!®

Time 1h

Yield 4

Number Of Ingredients 7

Butternut Squash with Apple and Cranberries image

Steps:

Preheat oven to 425 degrees F.
Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 47.2 g, Fat 8.4 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 101.4 mg, Sugar 24.3 g

Ingredients

¼ cup I Can't Believe It's Not Butter!® Spread, melted
1 (1- 3/4) pound butternut squash, cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons firmly packed brown sugar

BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP

Provided by Katie Lee Biegel

Categories dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Butternut Squash, Apple and Cranberry Crisp image

Steps:

For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.
Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside.
For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes.

Ingredients

Nonstick cooking spray, for the baking dish
1/4 cup all-purpose flour
2 tablespoons light brown sugar
Pinch kosher salt
1/4 cup (4 tablespoons) unsalted butter, cut into cubes and kept cold
1/4 cup rolled oats
1 pound butternut squash, cut into 3/4-inch chunks
2 apples, cut into 1-inch chunks
1/4 cup dried cranberries
1/2 cup granulated sugar
3 teaspoons cornstarch
2 teaspoons pumpkin pie spice
Pinch kosher salt

BECEL® HOLIDAY BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

While this dish begs to gain a seat at your holiday table along with the roast turkey, it also pairs well with a weeknight skinless chicken dinner. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter.

Provided by Allrecipes Member

Time 1h

Yield 4

Number Of Ingredients 7

Becel® Holiday Butternut Squash with Apple and Cranberries image

Steps:

Preheat oven to 220 degrees C (425 degrees F). Combine Becel® Buttery Taste margarine and all ingredients in 1-1/2-quart baking dish. Season, if desired, with salt. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 47.2 g, Fat 12.3 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 115.2 mg, Sugar 24.3 g

Ingredients

¼ cup Becel® Buttery Taste margarine, melted
1 (1- 3/4) pound butternut squash, peeled and cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons packed brown sugar

BECEL® HOLIDAY BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

While this dish begs to gain a seat at your holiday table along with the roast turkey, it also pairs well with a weeknight skinless chicken dinner. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter.

Provided by Allrecipes Member

Time 1h

Yield 4

Number Of Ingredients 7

Becel® Holiday Butternut Squash with Apple and Cranberries image

Steps:

Preheat oven to 220 degrees C (425 degrees F). Combine Becel® Buttery Taste margarine and all ingredients in 1-1/2-quart baking dish. Season, if desired, with salt. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 47.2 g, Fat 12.3 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 1.6 g, Sodium 115.2 mg, Sugar 24.3 g

Ingredients

¼ cup Becel® Buttery Taste margarine, melted
1 (1- 3/4) pound butternut squash, peeled and cut into 1/2-inch cubes
1 medium apple, cubed
½ cup dried cranberries
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons packed brown sugar

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE

This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.

Provided by LINLI

Categories World Cuisine Recipes Latin American Mexican

Time 1h45m

Yield 6

Number Of Ingredients 11

Black Bean and Butternut Squash Enchilada Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
Bake in the oven until heated through and cheese is melted, about 40 minutes.

Nutrition Facts : Calories 767.4 calories, Carbohydrate 89.4 g, Cholesterol 59.5 mg, Fat 32.9 g, Fiber 17.1 g, Protein 32 g, SaturatedFat 14.6 g, Sodium 1475.3 mg, Sugar 5.1 g

Ingredients

1 butternut squash - peeled, halved lengthwise, and seeded
3 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pinches cayenne pepper
2 (15.5 ounce) cans black beans, rinsed and drained
12 ounces shredded Cheddar cheese, divided
2 (10 ounce) cans mild enchilada sauce
8 flour tortillas, or more if needed

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Becel Holiday Butternut Squash With Apple And Cranberries Recipes

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP

BECEL® HOLIDAY BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

While this dish begs to gain a seat at your holiday table along with the roast turkey, it also pairs well with a weeknight skinless chicken dinner. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter.

BECEL® HOLIDAY BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

While this dish begs to gain a seat at your holiday table along with the roast turkey, it also pairs well with a weeknight skinless chicken dinner. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter.

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADA CASSEROLE

This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.

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