Dried Cranberries And Squash Recipes

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BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES



Butternut Squash with Apple and Cranberries image

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

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

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

DRIED CRANBERRIES AND SQUASH



Dried Cranberries and Squash image

Wonderful flavor combination and they look so attractive.Use unsweetened dried Cranberries or you may substitute dried tart cherries. This will make a lovely Thankgiving or Christmas dish. Original recipe from meals.com

Provided by Bergy

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 acorn squash
1/4 cup butter or 1/4 cup margarine
1/2 cup unsweetened dried cranberries
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 375f.
  • Cut the squash in half, scoop out the seeds & fiber.
  • Place cleaned squash cut side up in an oven proof dish. If they are a bit wobbly take a small slice off the bottom.
  • Mix the butter, cranberries, sugar & cinnamon together, divide and place in each of the squash cavities.
  • Cover with foil and bake for 45 minutes to an hour or until the squash is tender.The time will depend on the size of the squash.
  • Uncover and broil 8" from broiler to give them a finished golden look - watch you do not burn them (this only takes apprx 10 minutes.

Nutrition Facts : Calories 220.7, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 110, Carbohydrate 31, Fiber 4, Sugar 7.2, Protein 1.9

CRANBERRY ROASTED SQUASH



Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES



Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries image

Categories     Rice     Vegetable     Side     Sauté     Christmas     Thanksgiving     Low Fat     Vegetarian     High Fiber     Cranberry     Butternut Squash     Fall     Healthy     Vegan     Christmas Eve     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

BAKED CRANBERRY ACORN SQUASH



Baked Cranberry Acorn Squash image

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

4 small acorn squash
1 cup apple, chopped, unpared
1 cup fresh cranberries, chopped
1/2 teaspoon orange rind, grated
1/2 cup brown sugar
2 tablespoons butter, melted

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

BAKED BUTTERNUT SQUASH AND CRANBERRIES



Baked Butternut Squash and Cranberries image

Make and share this Baked Butternut Squash and Cranberries recipe from Food.com.

Provided by hipbonez

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium butternut squash, peeled and cubed
1/2 onion, sliced
1/2 cup dried cranberries
1 tablespoon olive oil
sage
thyme
1 pinch cinnamon
1/4 cup cranberry juice (white or red)

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.

Nutrition Facts : Calories 177.4, Fat 3.7, SaturatedFat 0.5, Sodium 12.4, Carbohydrate 38.2, Fiber 6.4, Sugar 9.2, Protein 3

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