ALMOND CRANBERRY SQUASH BAKE
When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. -Ronica Skarphol Brownson, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash. , Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce. , Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly.
Nutrition Facts :
BUTTERNUT SQUASH WITH CRANBERRIES AND ALMONDS
This is one of my favorite sides. And I used to hate squash.
Provided by LCjynx
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 39.1 g, Cholesterol 15.8 mg, Fat 11.4 g, Fiber 5.8 g, Protein 3.7 g, SaturatedFat 4.4 g, Sodium 316.1 mg, Sugar 13.9 g
CRANBERRY-ALMOND SQUASH
From TOH - My dd and ds made this recipe for my birthday dinner several years ago and has become a family favorite. A "must" for Thanksgiving dinner! We use either Butternut or Acorn squash for this dish. The combination of cranberries, almonds and squash is amazing!
Provided by DebS 2
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine squash, 2 T butter, salt and spices.
- Place in 2 quart buttered baking dish.
- Stir cranberries and spoon over squash.
- Combine almonds, brown sugar and butter.
- Sprinkle over cranberries.
- Bake uncovered 350 for 1 hour or until browned and bubbly.
Nutrition Facts : Calories 206.3, Fat 8.9, SaturatedFat 3.9, Cholesterol 15.3, Sodium 206.8, Carbohydrate 32.1, Fiber 2, Sugar 29.8, Protein 2.1
WINTER SQUASH AND HONEY-ALMOND CRANBERRY SALAD
Spicy maple-sweetened squash with honey almonds and cranberries makes a festive winter salad or side dish.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 1) Halve, seed and peel squash. Cut into bite-size cubes. Heat a large skillet over medium heat. Add 1 tablespoon olive oil, the squash, garlic, salt and red pepper flakes. Cover and cook 10-15 minutes until squash is just tender, stirring several times. Remove from heat.
- 2) Whisk together remaining olive oil, maple syrup and lemon juice; add 2 tablespoons dressing to squash. Stir in Almond Accents. Serve squash warm or cool over arugula or spinach. Drizzle with remaining dressing.
ALMOND CRANBERRY SQUASH BAKE
When my husband and I visit family in North Dakota, I bring along the ingredients to make this casserole. It gets rave reviews every time I make it. --Ronica Skarphol Brownson, Madison, Wisconsin
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
- Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 234 calories, Carbohydrate 39.6 g, Cholesterol 15.3 mg, Fat 8.8 g, Fiber 4.4 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 180.6 mg, Sugar 22.4 g
BAKED CRANBERRY ACORN SQUASH
Make and share this Baked Cranberry Acorn Squash recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut squash in half lengthwise; remove seeds.
- Place cut side down in 13 x 9 x 2 inch baking dish.
- Bake in a 350 degree oven for 35 minutes.
- Turn cut side up.
- Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.
Nutrition Facts : Calories 177.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.7, Carbohydrate 39.5, Fiber 4.2, Sugar 15.3, Protein 1.8
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