Roasted Butternut Squash Spinach And Leek Salad With Maple Sypup Dressing Recipes

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BUTTERNUT SQUASH WITH MAPLE SYRUP



Butternut Squash with Maple Syrup image

I love this roasted butternut squash because it's marvelous served hot or cold and it's loaded with flavor from garlic, ginger and leeks. -Marie Willette, Bellows Falls, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

1 medium butternut squash, peeled and cut into 1-inch cubes (about 12 cups)
4 tablespoons olive oil, divided
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes, optional
2 medium leeks (white portion only) or 1/2 large sweet onion, finely chopped
1/3 cup maple syrup
1 cup jarred roasted sweet red peppers, coarsely chopped

Steps:

  • Preheat oven to 425°. In a large bowl, toss squash with 2 tablespoons oil, salt and pepper; divide between 2 ungreased 15x10x1-in. baking pans. Roast 35-45 minutes or until tender, stirring occasionally and switching position of pans halfway through baking., In a skillet, heat remaining oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute. Add leeks; cook and stir 3-4 minutes longer or until tender. Stir in maple syrup; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until syrup is slightly reduced., Place squash in a large bowl. Add red peppers and leek mixture; toss to combine.

Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING



Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing image

Categories     Salad     Leafy Green     Nut     Vegetable     Roast     Sauté     Quick & Easy     Low/No Sugar     Almond     Butternut Squash     Fall     Winter     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 5

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)

Steps:

  • Preheat oven to 450°F.
  • Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
  • While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
  • When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
  • Divide salad among 6 salad plates and sprinkle with remaining almonds.

ROASTED BUTTERNUT SQUASH SALAD WITH BACON AND ONIONS



Roasted Butternut Squash Salad with Bacon and Onions image

Roasted Butternut squash is sauteed with onions, then tossed with crumbled bacon, toasted pecans, raisins, and chopped romaine lettuce and drizzled with maple syrup "dressing" to make a tasty, warm salad.

Provided by Marcia

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 medium butternut squash, halved lengthwise and seeded
1 tablespoon olive oil, or as needed
aluminum foil
6 slices bacon
1 cup sliced onion
8 cups chopped romaine lettuce
⅓ cup pecans, toasted and chopped
⅓ cup raisins
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  • Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  • Place romaine lettuce in a large serving bowl. Crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.9 g, Cholesterol 7.9 mg, Fat 10 g, Fiber 6.4 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 179.7 mg, Sugar 15.8 g

ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND CRAISINS®



Roasted Butternut Squash with Onions, Spinach, and Craisins® image

A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.

Provided by Marcia

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 6

Number Of Ingredients 6

1 butternut squash
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup chopped pecans

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  • Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
  • Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  • Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  • Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Nutrition Facts : Calories 198.3 calories, Carbohydrate 29.5 g, Fat 9.5 g, Fiber 5.2 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 19.1 mg, Sugar 10.5 g

ROASTED BUTTERNUT SQUASH AND LEEK SOUP



Roasted Butternut Squash and Leek Soup image

This is my adaptation of several squash recipes I've seen. This is a great recipe for a first course of dinner, lunch or snack. It can be prepared up to 2 days ahead of time (bring to work!). Reheat refrigerated soup before adding garnish. For vegan option, use Vegetable stock rather than chicken stock, substitute olive oil for the butter and omit the cream. Make sure to use a vegan wine as well.

Provided by Austin Vegas

Categories     Lunch/Snacks

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
4 1/2 lbs butternut squash, seeded, peeled and large 1 in. dice
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh nutmeg
1 teaspoon salt, plus additional to taste preference
1 teaspoon white pepper, plus additional to taste preference
3 tablespoons butter
1/2 cup celery, diced (~2-3 sprigs)
1 medium onion, diced
2 leeks, cleaned and diced
6 fresh thyme sprigs (1 Tsp dried thyme used as alternative)
3 garlic cloves, chopped
1 teaspoon fresh ginger, minced
2 granny smith apples, peeled and chopped
5 cups chicken stock (home made preferable)
1/2 cup sherry wine (dry white wine used as alternative)
3/4 cup heavy cream (or half and half)
1/2 cup walnuts, chopped (*OPTIONAL)
3 tablespoons chives, chopped (*OPTIONAL)

Steps:

  • Preheat oven to 375 degrees. Prep the butternut squash and toss with olive oil, 1 tsp salt, 1 tsp pepper, nutmeg and cinnamon in a large mixing bowl.
  • Evenly coat and spread out on a 13 by 9 by 2-inch glass baking dish or sheet pan. Roast for 40 minutes or until tender when pierced with a fork. While squash is roasting, prep the remainder of this recipe. When roasted, set aside.
  • In a large heavy saucepan, pot or dutch oven heat the butter on low heat. Add thyme, leeks, celery and onions, stirring occasionally until cooked soft and browned, about 10 minutes. Remove thyme sprigs (if using).
  • Stir in squash, garlic, apples, ginger, and chicken stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, 20-30 minutes.
  • Using a stick blender (or in blender by batch), puree the mixture until smooth. When using a blender or food processor for hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, crack one corner of the lid open. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  • Return soup to pot with low heat and mix in sherry/wine, cream, additional salt and pepper to taste. Heat until simmer.
  • Ladle hot soup into bowls for serving. Garnish with chopped walnuts, chives or a fresh grated nutmeg.

Nutrition Facts : Calories 621.5, Fat 30.6, SaturatedFat 12.5, Cholesterol 62, Sodium 758.8, Carbohydrate 65.5, Fiber 9.8, Sugar 18.7, Protein 11.7

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD



Roasted Butternut Squash and Spinach Salad image

I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.

Provided by smellyvegetarian

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb butternut squash (cut in 3/4-inch cubes)
1 red bell pepper, cut into 3/4-inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme (or 1/2 tsp dried)
2 tablespoons lemon juice
2 teaspoons honey
1/4 small red onion, chopped
4 cups Baby Spinach
1 gala apples, cored and thinly sliced
1 cup radicchio
1/2 cup unsalted sunflower seed kernels
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • .Preheat oven to 425°F
  • Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
  • Arrange in single layer on prepared baking sheet.
  • Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
  • Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
  • Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.

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