ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®
A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.
Provided by Marcia
Categories Side Dish Vegetables Greens
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
- Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
- Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
- Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.
Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g
SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS
Steps:
- Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.
BUTTERNUT SQUASH WITH ONIONS AND PECANS
Make and share this Butternut Squash with Onions and Pecans recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place pecans on an ungreased baking sheet.
- Toast at 350 degrees F (175 degrees C) for 5-8 minutes .
- Peel the squash, and remove the seeds.
- Cut into 1/2 inch cubes.
- There will be about 6 cups squash.
- Melt butter or margarine in a heavy large skillet over low heat.
- Add onion and saute until very tender, about 15 minutes.
- Add squash and toss to coat.
- Cover.
- Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
- Season to taste with salt and pepper.
- Can be prepared 4 hours ahead.
- Let stand at room temperature.
- Rewarm over medium heat before continuing.
- Stir in half of the pecans and half of the parsley.
- Transfer mixture to bowl.
- Sprinkle with remaining pecans and parsley.
- Serve.
ROASTED BUTTERNUT SQUASH AND RED ONIONS
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Provided by Julia Moskin
Categories dinner, side dish
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
- Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
- Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
- Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
- If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
- To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
- When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
- To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 6 grams
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE
This has many strings to its bow: it serves as a vegetarian alternative to the Christmas/Thanksgiving turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; and it is a good whole meal on days when you just feel fleshed-out.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
- Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
- Roast in the oven for about 30 to 45 minutes or until tender.
- Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
More about "butternut squash with onions and pecans recipes"
SAVORY BUTTERNUT SQUASH CASSEROLE WITH PECANS & BACON
From thisfarmgirlcooks.com
4.8/5 (11)Total Time 50 minsCategory Side Dish RecipesCalories 415 per serving
- Preheat oven to 400°F and grease a 9x13” baking dish with 1 tablespoon melted coconut oil. Set aside.
- Combine the butternut squash, apples, red onion, 2 tablespoons melted coconut oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.
- Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the pre-heated oven to roast just until the butternut squash is fork tender, around 25-30 minutes.
- While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is cooked through and crispy, approximately 8-10 minutes. Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.
ROASTED BUTTERNUT SQUASH SALAD - CARLSBAD CRAVINGS
From carlsbadcravings.com
ROASTED BUTTERNUT SQUASH WITH ONIONS, BACON, AND …
From skinnytaste.com
ROASTED BUTTERNUT SQUASH SALAD - TASTES BETTER FROM …
From tastesbetterfromscratch.com
CREAMY BUTTERNUT SQUASH SOUP RECIPE | MCCORMICK
From mccormick.com
CREAMY BUTTERNUT SQUASH SOUP RECIPE | MCCORMICK
From silexu.aesig.dynu.net
BUTTERNUT SQUASH WITH ONIONS & PECANS RECIPE - FOOD.COM
From food.com
APPLE COLESLAW WITH CRANBERRIES AND PECANS - BOWL OF DELICIOUS
From bowlofdelicious.com
BUTTERNUT SQUASH RISOTTO WITH CRISPY SAGE AND PANCETTA RECIPE
From pitewa.dittos.dynu.net
RECIPE: ROASTED CHICKEN WITH BUTTERNUT SQUASH IS AN EASY SHEET …
From macon.com
CINNAMON PECAN ROASTED BUTTERNUT SQUASH - DAMN DELICIOUS
From damndelicious.net
ROASTED BUTTERNUT SQUASH WITH ONIONS, BROWN BUTTER AND …
From foodandwine.com
ROASTED BUTTERNUT SQUASH WITH CANDIED PECANS - ADD SALT & SERVE
From addsaltandserve.com
RECIPE: OVEN-BAKED SQUASH & BLACK BEAN TACOS WITH SOUR CREAM …
From
SAVORY AND SWEET: FALL SALAD RECIPES 2022 - LAKEHOMES.COM
From lakehomes.com
BUTTERNUT SQUASH FRITTERS WITH OLIVES & HERBS | SHEERLUXE
From sheerluxe.com
EASY ROASTED BUTTERNUT SQUASH SOUP WITH HOMEMADE CROUTONS
From kosher.com
VEGAN VITAMIN ™ VEGAN RECIPES ON INSTAGRAM: "VEGAN WARM WILD …
From instagram.com
HEALTHY BUTTERNUT SQUASH RECIPE – A COUPLE COOKS
From acouplecooks.com
BUTTERNUT SQUASH WITH ONIONS AND PECANS RECIPE
From recipes.net
BUTTERNUT SQUASH DUMPLINGS WITH TRUFFLED PHO BROTH
From customculinary.com
QUICK BUTTERNUT SQUASH - RECIPES - COOKS.COM
From cooks.com
BUTTERNUT SQUASH AND CRAB SOUP- PRESSURE COOKER INSTANT POT …
From ifood.tv
ROASTED BUTTERNUT SQUASH, RADICCHIO, AND ONION RECIPE - SIMPLY …
From simplyrecipes.com
APPETIZER & SIDES RECIPES | SARGENTO
From sargento.com
FONDUE-CRUSTED TURKEY MEATLOAF RECIPE - HOME CHEF
From homechef.com
NICOLE'S FAVOURITE RECIPES - VEGETABLE CHOW MEIN - GOOGLE SITES
From sites.google.com
GIADA DE LAURENTIIS SHARED HER RECIPE FOR SILKY BUTTERNUT SQUASH …
From sheknows.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #lunch #side-dishes #vegetables #easy #vegetarian #dietary #low-sodium #low-calorie #low-in-something #squash
You'll also love