ROASTED BUTTERNUT SQUASH WITH CANDIED PECANS
Roasted butternut squash is a perfect fall side with a dash of nutmeg and just the right amount of sweetness. Its rich fall color along with the taste of candied pecans and nutmeg make it an excellent choice for a Thanksgiving side dish.
Provided by Mary Ann Kelley
Categories Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 450ºF.
- Peel and chop butternut squash into 1" cubes.
- Chop onions into 1" pieces.
- Mix onions and squash with oil and spread in a prepared roasting pan with sides.
- Sprinkle brown sugar evenly across vegetables, then grind the nutmeg evenly over the vegetables.
- Mix gently with hands to distribute the brown sugar and nutmeg among the vegetables.
- Bake for 35-45 minutes, gently stirring a couple of times during baking.
- While squash is baking, prepare candied pecans as directed below.
- When squash is turning brown on the edges and there is no longer any liquid in the pan, remove the vegetables from the oven.
- Gently stir one-half to two-thirds (depending on how much you want to reserve for topping based on the size and shape of your serving dish) of the pecans into the squash, then place into a serving bowl. Sprinkle the remaining pecans on top of the squash and serve immediately.
Nutrition Facts : Calories 276 kcal, Carbohydrate 36 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 16 mg, Fiber 5 g, Sugar 15 g, ServingSize 1 serving
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.
BUTTERNUT SQUASH WITH CANDIED PECANS
Categories Squash
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line a sheet pan with parchment paper. In a large bowl whisk the egg white until frothy. Add the pecans and stir to coat. Add the brown sugar, ¼ teaspoon of the cinnamon, ¼ teaspoon salt, and the cloves. Stir until evenly distributed among the nuts. Spread the nuts in a single layer on the prepared pan and bake until toasted and caramelized, 18 to 20 minutes, stirring several times. Once cool enough to handle, coarsely chop the pecans and set aside. Prepare the grill for indirect cooking over medium heat (350° to 450°F). In a small bowl combine the butter, the remaining ½ teaspoon cinnamon, ¼ teaspoon salt, and the cayenne pepper. Place the squash, cut side up, on the grill and brush generously with the butter mixture, reserving the rest for basting and serving. Grill over indirect medium heat, with the lid closed, until very tender, 50 minutes to 1 hour, basting occasionally. Remove from the grill and drizzle with the remaining butter mixture. Top with candied pecans and a final sprinkling of salt, if desired. Serve warm.
BUTTERNUT SQUASH SOUP WITH PECANS
"When I received some fresh organic vegetables from a friend, I created this hearty and satisfying soup," writes Delores Cavanah of Aurora Colorado.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 cups.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer., In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through. , Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through.
Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 702mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 5g fiber), Protein 5g protein.
SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING
My mom always made this at Thanksgiving, and it was loved by everyone! It is a great alternative to candied yams or sweet potato casserole. If you don't use all the topping, you can freeze the rest for future use.
Provided by Lana
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
- Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
- Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
- Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
- Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 51.7 g, Cholesterol 68.4 mg, Fat 14.9 g, Fiber 6.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 226.1 mg, Sugar 26.3 g
PECAN-STUFFED BUTTERNUT SQUASH
I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13x9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350° for 1 hour., Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities. , Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.
Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 317mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 10g fiber), Protein 5g protein.
BUTTERNUT SQUASH, PECANS AND CURRANTS
This recipe, from the restaurant Balaboosta in New York, came to The Times in 2010 as part of a roundup of restaurant Thanksgiving dinners, but it can be served any time, even as a weeknight main alongside a hearty salad or starch. The currants and candied pecans play off the butternut squash's sweetness, while a vinaigrette stops it all from being too cloying. It's a delightful vegetarian main for when you want the essence of the restaurant meal, without too much work.
Provided by Sam Sifton
Categories quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
- Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
- Arrange the squash on a warm platter and top with some or all of the dressing.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 815 milligrams, Sugar 12 grams
CANDIED BUTTERNUT SQUASH
Provided by Marisol Benadayan-Bennaroch
Categories Vegetable Side Bake Christmas Thanksgiving Vegetarian Squash Butternut Squash Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.
CHICKEN BREASTS WITH BUTTERNUT SQUASH AND CANDIED PECANS
I love simple dishes like this. The chicken breast is "Milanese" style with maple walnut roasted squash, candied maple pecans and arugula. The secret to this dish is to make sure the chicken is pounded really thinly to let the flavors of the herbs and nuts come through.
Provided by Fisher Nuts
Categories Chicken Breast
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F.
- Prepare the squash: Place the squash on a flat surface and split it in half lengthwise. Remove the seeds. Cut each piece in half, lengthwise, again to form 4 smaller "wedges". Arrange flesh side up in a single layer on a tinfoil-lined baking sheet.
- Cook the squash: Heat the butter in a small saucepan over medium heat until it begins to brown and smell nutty. Remove from the heat and immediately pour over the squash sections. Sprinkle the squash with salt, ginger, cloves and brown sugar. Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35-40 minutes or until completely tender when pierced with the tip of a knife. Remove from the oven. Carefully remove foil. Cool.
- Make the maple glaze: In a small pot, combine the orange zest, red wine vinegar and the maple syrup. Simmer over medium heat 2-3 minutes. Set aside.
- Candy the pecans: Heat the sugar in a small skillet over medium heat until it melts and browns, 5-10 minutes. Add in the walnuts and swirl coat with the sugar. Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot. Season with salt and let cool.
- Prepare and cook the chicken cutlets: Season both sides of the chicken cutlets generously with oregano and salt. Put the eggs in one bowl and spread the breadcrumbs mixed with the ground pecans into a shallow bowl or cake pan. Dip each piece of chicken liberally in the egg (on both sides), shake off any excess egg and then coat the chicken with the walnut breadcrumbs. Shake any excess crumbs off each one. Arrange them on a baking sheet fitted with parchment.
- Cook the chicken cutlets: Heat the canola oil in a large, oven-proof nonstick skillet over medium heat. Add chicken cutlets to hot oil and cook in a single, 5-7 minutes or until golden brown. Turn over and cook 5-7 additional minutes or until that side is golden brown. Place the pan in the oven and cook 5-8 minutes or until chicken is cooked through. Remove from the oven.
- Serve the dish: Arrange arugula, chicken, squash and candied pecans on a serving platter. Coat squash with some of the maple glaze. Top with the parsley leaves (if desired) and lemon wedges. Serve immediately.
Nutrition Facts : Calories 574.2, Fat 36.5, SaturatedFat 6.7, Cholesterol 108.3, Sodium 190, Carbohydrate 57.7, Fiber 1.4, Sugar 41.8, Protein 6.1
BUTTERNUT SQUASH AND PECAN CASSEROLE
This recipe was given to me by my aunt and is now a standard in my home by request for holidays and potlucks. It's yummy onion flavor and nut topping go great with ham or turkey.
Provided by emoon
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
- Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
- Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.
Nutrition Facts : Calories 313 calories, Carbohydrate 20.3 g, Cholesterol 51.1 mg, Fat 24.6 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 176.4 mg, Sugar 8.2 g
More about "butternut squash with candied pecans recipes"
BUTTERNUT SQUASH WITH CANDIED PECANS | VEGGIES RECIPES
From weber.com
Servings 4Total Time 1 hr 15 minsCategory Veggies
- In a large bowl whisk the egg white until frothy. Add the pecans and stir to coat. Add the brown sugar, ¼ teaspoon of the cinnamon, ¼ teaspoon salt, and the cloves. Stir until evenly distributed among the nuts. Spread the nuts in a single layer on the prepared pan and bake until toasted and caramelized, 18 to 20 minutes, stirring several times. Once cool enough to handle, coarsely chop the pecans and set aside.
- In a small bowl combine the butter, the remaining ½ teaspoon cinnamon, ¼ teaspoon salt, and the cayenne pepper. Place the squash, cut side up, on the grill and brush generously with the butter mixture, reserving the rest for basting and serving. Grill over indirect medium heat, with the lid closed, until very tender, 50 minutes to 1 hour, basting occasionally. Remove from the grill and drizzle with the remaining butter mixture. Top with candied pecans and a final sprinkling of salt, if desired. Serve warm.
BUTTERNUT SQUASH WITH CANDIED PECANS | VEGGIES RECIPES
From weber.com
Servings 4Total Time 1 hr 15 minsCategory Veggies
BUTTERNUT SQUASH SALAD WITH CANDIED PECANS, DRIED FRUIT & GOAT …
From janearielkatz.com
MAPLE MASHED SQUASH WITH CANDIED PECANS RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH WITH CANDIED PECANS | VEGGIES RECIPES
From pinterest.com
CARAMELIZED BUTTERNUT SQUASH WITH PECANS - THE GARLIC DIARIES
From thegarlicdiaries.com
ROASTED BUTTERNUT SQUASH AND KALE SALAD - PEANUT BUTTER AND FITNESS
From peanutbutterandfitness.com
GLUTEN FREE A-Z : CANDIED BUTTERNUT WITH PECANS AND CRANBERRIES
From realfoodblogger.com
BUTTERNUT SQUASH WITH CANDIED PECANS RECIPE - THE HOME DEPOT
From homedepot.com
ROASTED BUTTERNUT SQUASH WITH APPLES AND CANDIED PECANS
From cbc.ca
CANDIED BUTTERNUT SQUASH RECIPE - SINFUL NUTRITION
From sinfulnutrition.com
ROASTED BUTTERNUT SQUASH WITH CANDIED PECANS AND RICOTTA
From stuckonsweet.com
CINNAMON PECAN ROASTED BUTTERNUT SQUASH - DAMN …
From damndelicious.net
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE AND PECANS
From juliasalbum.com
ROASTED BUTTERNUT SQUASH WITH CANDIED BACON AND PECANS
From palatablepastime.com
BUTTERNUT SQUASH RECIPES WITH PECANS - CREATE THE MOST AMAZING …
From recipeshappy.com
PUMPKIN SPICE PECANS - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH WITH BROWN SUGAR ROASTED PECANS - SARA HAAS, …
From sarahaasrdn.com
ROASTED BUTTERNUT SQUASH WITH SPICED PECANS RECIPE
From foodandwine.com
ROASTED BUTTERNUT SQUASH WITH GOAT CHEESE AND …
From greekgirlgourmet.net
HASSELBACK BUTTERNUT SQUASH WITH BROWN BUTTER & CANDIED PECANS
From fedandfull.com
MAPLE ROASTED BUTTERNUT SQUASH WITH PECANS - SIMPLY QUINOA
From simplyquinoa.com
ROASTED BUTTERNUT SQUASH WITH CRANBERRIES AND PECANS
From farmlifediy.com
ROASTED BUTTERNUT SQUASH CASSEROLE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
ROASTED BUTTERNUT SQUASH WITH PECANS AND CRANBERRIES - HEALTHIER …
From healthiersteps.com
BUTTERNUT SQUASH BAKE - BHC
From betterhealthclinic.ca
CREAMY BUTTERNUT SQUASH SOUP RECIPE | MCCORMICK
From mccormick.com
CREAM OF WINTER SQUASH SOUP WITH SPICY CANDIED PECANS - SAVORY …
From savorysimple.net
CANDIED PECAN BUTTERNUT SQUASH SALAD RECIPE
From amazinghealthadvances.net
MAPLE PECAN BUTTERNUT SQUASH CASSEROLE - WIFE MAMA FOODIE
From wifemamafoodie.com
ROASTED BUTTERNUT SQUASH WITH APPLES AND CANDIED …
From cbc.ca
CHICKEN BREASTS WITH BUTTERNUT SQUASH AND CANDIED PECANS .. RECIPE
From crecipe.com
BUTTERNUT SQUASH PIE WITH CANDIED PECANS {GLUTEN-FREE}
From heartbeetkitchen.com
ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR - THE TOASTY KITCHEN
From thetoastykitchen.com
CANDIED BUTTERNUT SQUASH – WITH PECANS AND RAISINS | RECIPE
From pinterest.com
ROASTED BUTTERNUT SQUASH WITH PECANS AND CRANBERRIES - CUTCO
From cutco.com
CHICKEN BREASTS WITH BUTTERNUT SQUASH AND CANDIED PECANS RECIPE …
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love