BUTTERNUT SQUASH AND APPLES RECIPE
Butternut Squash and Apples is a super easy side to prepare. This delicious dish is versatile and it goes great with any meal!
Provided by Megan Porta
Categories Side Dish
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat with cooking spray. Add the squash and apples in a single layer. Drizzle the butter over the top and toss to coat. Sprinkle with the cinnamon.
- Bake in the preheated oven for 25 minutes, stirring once or twice throughout. Sprinkle with extra cinnamon, if desired, and serve immediately!
Nutrition Facts : Calories 175 kcal, Carbohydrate 28 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 74 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH AND APPLES
Roasted Butternut Squash and Apples is made with your favorite fall ingredients then roasted in the oven
Provided by Anne
Time 45m
Number Of Ingredients 6
Steps:
- Place a rack in the center of the oven and pre-heat it to 400 degrees f.
- Line a baking sheet with parchment paper.
- Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
- Add the cinnamon, syrup and oil - mix everything together.
- Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
- Remove the pan from the oven, add the chopped sage and toss everything together.
- Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.
Nutrition Facts : Calories 91 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ROASTED DELICATA SQUASHES AND LADY APPLES
In combination with brown sugar, slab bacon, an early-American mainstay, forms a sweet-salty-sticky glaze on roasted delicata squashes and lady apples.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Toss together squashes, apples, oil, sugar, bacon, and 1/2 teaspoon salt; season with pepper. Spread on a rimmed baking sheet, and roast until golden on bottom, about 50 minutes. Flip squashes and apples over, and roast until tender, about 5 minutes more. Sprinkle thyme over mixture, and serve immediately.
SQUASH AND APPLE BAKE
This is a recipe that combines all the best flavors of fall! Great for a Thanksgiving dinner instead of candied yams.
Provided by Paula
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
- Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 34.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 340.6 mg, Sugar 21.4 g
ROAST SQUAB WITH APPLES
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Cut apples into quarters. Peel and core.
- Season the cavities of the squabs with salt and pepper. Inside each, put a sprig of thyme, a bay leaf and a clove of garlic.
- Put squabs in a large, heavy roasting pan, breasts up. Scatter the onions, potatoes and apples around them. Brush the squabs, potatoes and onions with the olive oil. Cook 20 minutes, basting often with pan juices.
- Remove the fat and apples, and set the apples aside, keeping them warm. Add the wine and chicken broth. Cook 10 minutes longer, basting often and scraping the bottom of the pan. Do not overcook: the squabs should be cooked pink in the thigh.
- Lift the squabs with a fork and let the herbs and juices flow into the pan. Put squabs on a serving platter; untruss and keep warm.
- Put the roasting pan on top of the stove. Bring the gravy to a simmer, add the butter, and blend, stirring and scraping. If there is not enough gravy, add some chicken broth or water. Carve the squabs if desired and serve with onions, potatoes, apples and pan gravy.
Nutrition Facts : @context http, Calories 1060, UnsaturatedFat 38 grams, Carbohydrate 50 grams, Fat 70 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 25 grams, Sodium 1691 milligrams, Sugar 14 grams, TransFat 0 grams
ROASTED SWEET POTATOES AND APPLES
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
- Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
- Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
- Serve immediately or keep in a warm oven and serve hot.
BAKED ACORN SQUASH AND APPLES
This recipe is posted in response to a request for ways to use acorn squash. I've never tried it, but it looks excellent! I got it from Jackie Manni at The Post Punk Kitchen (a website of vegan recipes). I'm sorry the amounts aren't more specific, but this is what she posted!
Provided by Kree6528
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut the acorn squash and scoop out the seeds and strings.
- Put a little water in a baking pan; place the halves face down and bake for 1/2 hour.
- Then, take it out and put the sliced apples in the middle (some will fall over the sides, it's okay); drizzle with canola oil and maple syrup, and sprinkle with pumpkin pie spice.
- Bake for another 1/2 hour to 40 minutes (until the apples are soft and browning).
- Put your acorn squash halves in individual plates; scoop up the stray apples and stray maple syrup and spoon over the squash.
Nutrition Facts : Calories 180.8, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 47.6, Fiber 7.6, Sugar 18.9, Protein 2.2
ROASTED BUTTERNUT SQUASH WITH APPLES
Provided by Scott Uehlein
Categories Side Christmas Thanksgiving Apple Pecan Butternut Squash Fall Winter Christmas Eve Self Arizona
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans and squash in a bowl. Let cool; serve.
STEPHEN'S ROAST SQUAB WITH SEVILLE ORANGE CONFIT
Chef Stephen Kalt, owner of New York City's Spartina restaurant, developed this Passover recipe as a pleasant departure from more traditional food such as brisket or chicken. Seville oranges are available in gourmet markets in March and April; if necessary, you can substitute equal parts freshly squeezed lemon and orange juices.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 14
Steps:
- To make the squab: Place a squab on a work surface, and with a sharp knife, remove wings and cut each wing into two pieces. Cut neck from body, and cut the body in half. Remove backbone. Split the squab in half through the breastbone. Cut off the first joint of each leg of the squab. Set all squab bones aside. Make a small slit in the excess skin of the breast. Tuck the end of the leg into this slit. Place the halved squabs in a shallow baking dish.
- Add 1/4 cup olive oil, minced shallots, minced garlic, thyme, and orange strips to the baking dish, tossing to combine. Cover and let marinate in refrigerator for 24 hours.
- In a large, heavy-bottomed saucepan, heat 1/4 cup olive oil over medium-high heat. When just beginning to smoke, add reserved squab bones, and cook for 3 to 4 minutes, stirring occasionally. Reduce heat to medium-low, and add 5 cloves unpeeled garlic and roughly chopped shallot. Cook, stirring occasionally, for 30 minutes.
- Add sherry vinegar and honey, and stir to combine. Cook until pan is dry. Add orange juice, and cook until reduced and syrupy. Transfer to a small saucepan. Add veal stock, and reduce heat to low, simmering very slowly for 40 minutes. Remove from heat, and strain through a fine sieve, pushing hard on the solids. Whisk in 1 tablespoon olive oil, and season with salt and pepper. Set aside.
- Preheat oven to 500 degrees. Remove squab from marinade. Season both sides of the squab with salt and pepper. In a large oven-proof skillet, heat remaining 1 tablespoon olive oil over high heat. Add squab, skin side down, to the skillet. Cook for 1 minute, reduce heat to medium, and cook until squab is brown, about 3 minutes. Turn squab, and place skillet in oven; roast for 8 to 10 minutes.
- While the squab is roasting, make the confit: Bring a small saucepan of water to a boil over high heat. Add minced orange, and blanch for 2 minutes; strain. In another small saucepan, bring 1 cup water and sugar to a boil; add blanched orange peel. Reduce heat to low, and simmer until tender, 5 to 7 minutes. Set aside to cool slightly.
- Remove squab from oven, and serve with sauce and orange confit drizzled over squab.
ROASTED APPLES AND BRUSSELS SPROUTS
Apple, onion, and Brussels sprouts are roasted together with a hint of lemon. My wife and I can go through an entire tray of these by ourselves. Yummo!
Provided by Jacob French
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat.
- Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 12.1 g, Fat 4.6 g, Fiber 2.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 28.6 mg, Sugar 7.2 g
PORK ROAST WITH APPLE
I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.
Provided by Bunsby
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut apple in half.
- Slice one half fairly thin and put on the bottom of a roaster.
- Place the pork roast on top of the sliced apples.
- Slice second half of apple thinly and put on top of the pork roast.
- Slice onion into rings and put on top and around the roast.
- Mix remaining ingredients and pour over the pork roast.
- Put pork roast into the oven at 325F.
- Every half hour or so baste the roast with the juices.
- Cook for as long as the roast is big.
- Take out and let rest approximately 15 minutes before cutting.
BUTTERNUT SQUASH APPLE BAKE
Even those who aren't fans of squash enjoy this side dish. Sweet slices of butternut squash are topped with apples covered in a cinnamon-sugar glaze for a quick and easy dinner accompaniment. -Ellie Klopping, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 36mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic exchanges
ROAST SQUABS WITH PORCINI AND COUNTRY BREAD SALAD
Active time: 1 3/4 hr Start to finish: 2 3/4 hr
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times.
- Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on.
- Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
- Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.
- Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
- Add 1 1/2 more tablespoons duck fat to skillet and sauté porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.
- Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155°F for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 5 to 8 minutes more.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
- Toss bread salad with parsley and lemon juice and serve with squabs.
BAKED BUTTERNUT SQUASH WITH APPLES
Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted.
- Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar.
- Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans.
Nutrition Facts : Calories 100, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 11 g, TransFat 0 g
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