Roasted Carrots & Squash
16 oz
Baby-Cut Carrots
20 oz
Butternut Squash, cut in 1-inch pieces
3 Tbsp Olive Oil
Salt and
pepper to taste
1 Tbsp Lemon Juice
Preheat oven
to 450 degrees.
·
Toss
carrots and squash with olive oil in large bowl; season to taste with salt and
pepper. Roast on center rack of oven 20-30 min, until tender and lightly
browned.
·
Drizzle
with lemon juice just before serving.
Butternut Squash with Baby Spinach
20 oz each
Butternut Squash, cut in 1-inch cubes
Salt and pepper
to taste
1 pkg (6 oz)
Fresh Baby Spinach
1/4 cup Dried
Cranberries
1/2 cup Chopped Walnuts
Preheat oven
to 450 degrees.
·
Spray
squash with non-stick spray in large bowl; season to taste with salt and pepper.
Arrange in single layer on large baking sheet. Roast 25- 30 min, until tender
and brown. Remove from oven.
·
Toss
squash, spinach, walnuts and dried cranberries cover and return to cooling oven until ready to serve.
Roasted Cauliflower & Delicata Squash &
Baby Spinach
1 head
cauliflower, cored, cut into bite-size pieces
20 oz
Delicata Squash, cleaned and cut
Non Stick Spray
Salt and
pepper to taste
6 oz Fresh
Baby Spinach
Directions:
Preheat oven
to 450 degrees.
·
Spray cauliflower and squash; season to taste with salt and
pepper. Arrange in single layer on baking sheet. Roast on center rack 30 min,
or until tender.
·
Add
spinach to large bowl; add hot cauliflower-squash mixture. Toss to wilt
spinach (consider covering with foil and returning to cooling oven until time to serve to further wilt the spinach). Season to taste with salt and pepper.
Roasted Acorn Squash with Brandied Apples &
Craisins
2 small acorn
squash, quartered, seeded
2 Tbsp
Unsalted Butter
dash paprika
dash ground
cinnamon
Salt and
pepper to taste
1 cup
craisins
2 small McIntosh
apples, cored, 1/4-inch dice
2 Tbsp Olive
Oil
1/2 cup
brandy
2 Tbsp Light
Brown Sugar/Splenda Blend
1 sprig fresh
thyme
Preheat oven
to 350 degrees
o Arrange squash quarters on parchment
paper-lined baking sheet. Melt butter in small saucepan; spoon over squash.
Sprinkle squash with paprika and cinnamon; season with salt and pepper. Roast
about 35-40 min, until tender. Set aside.
o
Add
craisins and apple to large bowl; toss to combine. Add 2 Tbsp olive oil to sauté
pan. Add apple-raisin mixture. Sauté on MEDIUM-HIGH 5-8 min, until tender.
o Add brandy, stirring. Flambé
(carefully). Add brown sugar. Cook, stirring, 1-2 min, until reduced to syrupy
consistency.
o Top squash with apple-craisin mixture.
Garnish with thyme leaves.
