Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts in a serving bowl Here is a great dish that we believe you don’t have to wait until the Autumn months to enjoy. Cranberries are harvested September thru November, and are found fresh in the stores in the months of November and December. Cranberries are always associated with Thanksgiving and Christmas dinners.

Cranberries freeze well for up to one year, so why not buy yourself a few extra bags to enjoy them other parts of the year.

Did you know that in January the packaged cranberries that have not sold are reduced in price, which has been from 98 cents to around $1.25 around the past few years. The bags that do not sell, the markets store away in their freezers until next year.

Continued Downfall of the Bee Only Intensifies MalnutritionCranberries are another food crop that depend on bees for pollination. The fruit is a berry, and it is larger than the leaves of the plant.

Once the berry starts to form, it is initially white, turning a deep red when fully ripe. The berry has an acidic taste that can overwhelm its sweetness.

—Read More About Our Declining Pollinator Population: Continued Downfall of the Bee Only Intensifies Malnutrition —

Cranberries are related to bilberries, blueberries, and huckleberries.

Cranberry Field harvestA common misconception about cranberry production is that the beds remain flooded throughout the year, but rather the beds are irrigated regularly to maintain soil moisture during the growing season.

Beds are flooded in the autumn to facilitate harvest and again during the winter to protect against low temperatures.

Our feature recipe is an example of how you can enjoy those cranberries throughout the year, and here is what you will need to enjoy the flavors of – Roasted Butternut Squash with Apples Cranberries and Candied Walnuts.

1 large butternut squash, peeled and diced into 1-inch cubes

2 large cooking apples, peeled, seeded and diced into 1/2-inch cubes

3/4 cup fresh or frozen cranberries

1/2 cup brown sugar, can use coconut sugar

1/4 cup butter, melted

1 tablespoon gluten-free flour

1 teaspoon Himalayan salt

1 teaspoon 5-star Chinese spice

1/2 cup candied walnut pieces

Preheat oven to 350 degrees

three images of diced fruitsIn a large bowl mix in prepared fruits (yes butternut squash is actually a fruit). Next mix in spice mix and butter, mix in until well coated.

sweet spice mix for Roasted Butternut Squash with Apples Cranberries and Candied WalnutsIn a small bowl, mix together the flour, brown sugar, salt, and spice.

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts ready to roastSpoon coated fruit mix into a 13 X 9 inch baking glass pan.

Roast 50-60 minutes for a tender dish, and for or a lighter crunchy bit, roast for 30 minutes. Test the squash to feel its crunchiness by forking the squash and eating it, and if the squash has a slight firm texture but not mushy, then it’s done roasting.candied walnutsWe found these candied walnuts in the Whole Foods Market. The are walnut halves, which we broke up into pieces.

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts in a serving bowlSpoon the roasted fruit into a serving bowl and top with candied walnuts. Before serving, mix walnuts in. You also have the option to serve the side dish with the walnuts on the side, allowing your family and guests to spoon on the walnuts if they wish.

What Others Are Reading:

Carrot Cranberry Salad

Carrot Cranberry Salad

 

Carrots originated in Afghanistan with an array of colors, from reds, purples, red and even black. Orange is not an original color. It is said that the Dutch cross-bred the yellow and red carrot to produce a variety that was the emblematic color of the House of Orange. This carrot quickly became popular and was further developed to become the sweet, succulent orange carrot which is the most recognized color of carrot used throughout the world today (World Carrot Museum).

Most carrot cultivars are about 88% water, 7% sugar, 1% protein, 1% fiber, 1% ash, and 0.2% fat. Most of the nutrition in carrots are in the peel and about the first 1/4 to 1/2-inch upper part of the carrot.

The so called bagged “Baby Carrots” sold in the market have no nutritional value. The carrots are wedeled down to get the shape and uniformity that they have. Basically the baby carrots are the center part of the original product, were no nutrition is found.

 

5 Good Reasons to Eat Carrots

1. Vision: Carrots are rich in beta-carotene, which is converted into vitamin A in your liver to keep your eyes healthy.

2. Cancer: Carrots have phytonutrients in them and this helps to reduce the risk of lung, breast and colon cancers.

3. Heart: Carrots are full of potassium and soluble fiber, which means the vegetable is good for blood pressure, blood sugar and cholesterol.

4. Aging: Carrots have beta-carotene that helps to prevent and repair cell damage, slowing the aging of cells.

5. Skin: Vitamin A and antioxidants found in carrots, protect the skin from sun damage and prevent premature wrinkling, acne and dry skin.

 

The featured recipe: Carrot Cranberry Salad and here is what you will need:

ingredients for Carrot Cranberry Salad

1/4 cup pecan, pieces

3 cups carrots, grayed

1/2 cup cranberries, dried

4 cups boiling water

Zest and juice of 1/2 lemon

juice of 2 oranges

Zest of 1 orange

1 tsp. grated ginger, fresh

 

 

grated carrots

 

First take the carrots from the cutting board and grate them till you have 3 cups.

 

placing grated carrot and dried cranberries ini hot water

 

In a lager quart pot, boil 4 cups of water. Once the water is boiling turn it off and remove from burner. Now place the 3 cups of carrots and the 1/2 cup of dried cranberries into hot water for 30 seconds then drain off water.

Rinse with cold water and allow water to drain completely. The purpose of the boiling water is just to soften a bit the carrots and hydrate the cranberries so the juices and the flavor of the zests and ginger will enter the shredded carrot with more ease.

Place the carrot and cranberries into a large bowl. Now mix in the rest of the ingredients from the cutting board less the pecans.

 

mixing all ingredients together for Carrot Cranberry Salad

 

Mix all of the ingredients until well incorporated. Place some plastic wrap or aluminum foil over the bowl and put into the refrigerator and allow to chill, about 30 minutes to 1 hour.

Remove from the refrigerator and mix in the pecans. Mixing in the pecans last prevents them from getting soggy while the salad  is chilling.

-Carrot Cranberry Salad-

 

Plate and enjoy!!

 

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