ROASTED BUTTERNUT SQUASH {CINNAMON & WALNUTS}
This Roasted Butternut Squash {Cinnamon & Walnuts} is my husband's favorite autumn spiced vegetable recipe. I love that it is so easy to make & healthy for our family! The sweetness of the squash is complemented with a touch of honey & the walnuts give this dish a nice crunch. (Paleo, GAPS, SCD, AIP)
Provided by Rashele Birmingham
Categories Side Dish Vegetable
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. Peel squash with heavy-duty peeler.
- Cut in half lengthwise with a large, sharp knife.
- Scoop the seeds out and discard.
- Cut squash into cubes & place into a large mixing bowl. Add chopped walnuts. Add diced apple (optional).
- Melt coconut oil in small saucepan over low heat. Turn off heat & add remaining ingredients.
- Pour oil & spice mixture out of saucepan over the squash cubes and mix until well combined.
- Pour squash cubes into well greased, lined, or seasoned baking sheets. Distribute evenly & use convection bake if possible.
- Bake 35-40 minutes or until golden brown. Cool 5 minutes before serving. Store leftovers in an air-tight container in the fridge for up to one week.
Nutrition Facts : Calories 153 kcal, Carbohydrate 13 g, Protein 1 g, Fat 11 g, SaturatedFat 6 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
ROASTED BUTTERNUT SQUASH WITH CANDIED WALNUTS
Roasted butternut squash with sticky-sweet maple walnuts, orange, cinnamon, and crispy sage. This showstopping side will be become an instant favorite on your table this holiday season.
Provided by Jamie Vespa MS, RD
Categories Side Dish
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.Toss the squash with olive oil, smoked paprika, 1/4 tsp of the cinnamon, ginger, and salt on a rimmed baking sheet. Bake for 35 minutes, tossing once halfway through, until soft and caramelized.
- During the final 5 minutes of roasting, begin preparing the walnuts.Toast walnuts in a dry non-stick skillet over medium heat, tossing often, until fragrant, about 5 minutes. (Watch closely to avoid burning). Combine maple syrup, orange juice, sage, vinegar, and remaining 1/4 tsp. cinnamon in a small bowl. Pour into skillet with walnuts, and cook, stirring often, for 1 to 2 minutes, until the mixture thickens and glazes over the walnuts. Season with a pinch of salt, and remove from heat.
- Assemble roasted butternut squash on a serving platter, and scatter candied walnuts overtop.
Nutrition Facts : ServingSize 0.5 cup, Calories 200 kcal, Carbohydrate 22 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 4 g, Sugar 9 g
ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR
This sweet, savory, and simple recipe for roasted butternut with brown sugar makes a wonderful side dish for your holiday or everyday table.
Provided by M.Perry
Categories Side Dish Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
- Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 28.6 g, Fat 6.3 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 333.7 mg, Sugar 9.4 g
ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND APPLE
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour. Meanwhile, prepare the walnuts.
- For the walnuts: Place a deep fryer or high-sided saucepan over high heat, and add vegetable or canola oil to come no closer than 3 inches from the top of the pot; when walnuts are added the oil will bubble and rise. Heat to 375 degrees. If using a saucepan, reduce heat to very low to hold temperature.
- In a medium pot over high heat, bring 4 cups water to a boil. Add walnuts and boil for 10 seconds. Drain well and immediately toss with confectioners' sugar. Spread flat on a baking sheet and allow to dry for a few minutes.
- Have baking sheet lined with paper towels nearby. Working in batches if necessary, add walnuts to oil and stir once or twice. Fry until amber-brown, about 30 seconds. Using a wire skimmer or heatproof slotted spoon, remove walnuts from oil, and transfer to paper towels. Sprinkle lightly with salt and allow to cool for 5 minutes before handling. May be stored in an airtight container at room temperature for up to three days.
- To serve: Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces. Serve, if desired, with walnut bread.
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