Butternut Squash With Cranberries Recipes

BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS

Steps:

• Bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. Drain.
• Heat butter and olive oil together in a large skillet over medium heat. Gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. Gently flip vegetables when browned, about 5 minutes per side. Sprinkle with almonds, Parmesan cheese, and salt.

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

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.

BUTTERNUT SQUASH, APPLE AND CRANBERRY CRISP

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.

BUTTERNUT SQUASH MUFFINS WITH CRANBERRIES

Steps:

• Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside.
• In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
• In a separate mixing bowl, thoroughly whisk together the squash, egg, oil and milk.
• Add the wet ingredients all at once into the dry ingredients and mix just until combined; it's important NOT to overmix.
• Fold in the cranberries.
• Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the centre of the muffins comes out clean.
• Cool muffins on wire racks.

CRANBERRY ROASTED SQUASH

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

BAKED BUTTERNUT SQUASH AND CRANBERRIES

Steps:

• In a bowl, toss squash and onions with 1 tablespoon of olive oil and seasonings.
• combine with cranberries.
• spread in a baking dish.
• preheat oven to 350 degrees.
• place in oven for 1 hour.
• pour cranberry juice over squash and put back in oven for 15-20 minutes.
• serve warm or cold.

BUTTERNUT SQUASH WITH CRANBERRIES

Steps:

• Mix cubed squash with 2 Tbsp olive oil Spread squash in an even layer on baking sheet. Bake @ 400 degrees F until fork tender. Remove from oven. Melt butter on low, add garlic, and sage and cook until lightly browned. Add dried cranberries cook until moist. Fold in squash and gently turn until coated with sauce.