Roasted root vegetables. While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it's earthy, fragrant rosemary, which is a natural pairing with root. Roasted Root Vegetables are a great and simple recipe for a delicious side dish recipe all year long!

The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious. Easy, healthy and colorful side dish with root vegetables, garlic, rosemary, thyme, cumin and olive oil. Healthy, vegan, gluten free, kosher for Passover. You can cook Roasted root vegetables using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted root vegetables

1. You need 1 of Chopped squash (butternut, acorn, etc).
2. It’s 5 of Baby Potatoes.
3. It’s 1/4 of Sliced Red Onion.
4. Prepare 1 of Garlic Cloves.
5. Prepare 2 tbsp of Olive Oil.
6. You need 1 of Salt and Pepper.
7. It’s 2 of Fresh beets.

Recipe courtesy of Food Network Kitchen. Cut the onions through the base core to keep some of the layers in chunky. Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be.

Roasted root vegetables instructions

1. Turn oven to 425. Slice onion and garlic. Cube root veggies..
2. Place all chopped items in baking dish then add olive oil, garlic, onion, salt and pepper into 1 dish. Mix well. Add beets to a seaparate dish otherwise it'll make all of the squash red..
3. Bake for 40 mins or until tender. Serve as a side item or treat it as a main dish..
4. ** you can add carrots, zuchini, baby potatoes or any other vegetables..
5. *** Recipe picture contains beets,purple potatoes and garlic cloves in 1 dish and Butternut, parsnips, and baby red potatoes in another. Threw in a rosemary sprig with the squash dish..

Beautiful roasted root vegetables—garnet yams, parsnips, carrots, beets—tossed in an apple cider vinaigrette and roasted until tender and caramelized. These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. Roasting root vegetables can make them irresistible even to the veggie-phobes in your family. For this recipe, experiment with these nutritional storehouses – turnips, rutabagas, beets and parsnips. These roasted root vegetables come together to make the ultimate seasonal side.

Sriracha cream rigatoni. This spicy sriracha cream cheese dip is the ultimate party appetizer, and it comes together in just minutes! Rigatoni Pasta Skillet, Instant Pot Buffalo Chicken Rigatoni Pasta With Bacon, Spicy Chicken Chicken Rigatoni Pasta SkilletSpoonful of Flavor. fresh basil, roasted pepper, grated Parmesan. This tomato cream rigatoni is your guy.

Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite. All Reviews for Creamy Zucchini and Spinach Rigatoni. You can have Sriracha cream rigatoni using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients of Sriracha cream rigatoni

1. You need 1 of acorn squash.
2. It’s 1 packages of frozen broccoli.
3. You need 1/2 cup of ramano cheese.
4. Prepare 2 cup of rigatoni.
5. You need 1 of sriracha.
6. Prepare 1 of black pepper.

Make a creamy rigatoni dish baked with mascarpone cheese, fontina, and Italian sausage. The dish can also be made vegetarian and is better than any lasagna. Add the peas and the heavy cream and bring to a quick boil for about a minute just until it all comes Pistachio Cream Filled Biscotti. Get the best rigatoni pasta recipes recipes from trusted magazines, cookbooks, and more.

Sriracha cream rigatoni instructions

1. Slice acorn squash in half, scrape out seeds. Place on cookie sheet, flesh side down, and bake at 400 for 25 minutes..
2. Cool pasta by box directions, al dente. Drain..
3. Cook broccoli. Set aside..
4. Remove squash from oven, allow to cool slightly, 5 minutes..
5. Scrape squash out of skin straight into food processor..
6. Blend with quarter cup ramano, sriracha( to your taste) start with 2 tbls. Dash of black pepper..
7. Pulse until creamy..
8. Pour pasta into oven safe baking dish. Add cream sauce and broccoli. Stir..
9. Sprinkle remaining ramano on top. Broil on low for 5-8 minutes..
10. Enjoy.

You'll find recipe ideas complete with cooking tips, member reviews, and ratings. Rigatoni takes me back to my childhood. My mom loved to make baked rigatoni with sausage and lots of cheese. Rigatoni, Spaghetti, Linguine and Penne Rigate. I'll even get the Fusilli for the kids on occasion.

Jeremiah's 3 Sisters Soup.

You can have Jeremiah's 3 Sisters Soup using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Jeremiah's 3 Sisters Soup

1. It’s 1 lb of (bag) dry pinto beans.
2. Prepare 2 of acorn squash, mashed.
3. You need 1 lb of (bag) frozen sweet corn.
4. It’s 1 lb of (package) bacon, diced.
5. It’s 2 qt. of (large can) chicken stock.
6. It’s 1 of sweet onion, diced.
7. You need 1 of bulb garlic, diced.

Jeremiah's 3 Sisters Soup instructions

1. Soak soup beans overnight..
2. Place the dry beans and broth in a large pan on low and simmer..
3. Cut the squash in half and clean out the seeds..
4. Bake in a dish with one inch of water until squash is tender..
5. Remove from rind, mash, and add to soup..
6. Add the diced bacon to a cold pan and heat to medium rendering off the fat. Add bacon bits to soup..
7. In the grease, brown the onion and garlic and add to the soup..
8. Add the corn and cook covered until beans are tender. Salt and pepper to taste. Serve with cornbread..

Squash Casserole with Crunchy Pecan Topping.

You can cook Squash Casserole with Crunchy Pecan Topping using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Squash Casserole with Crunchy Pecan Topping

1. It’s 3 of acorn squash, halved and seeded.
2. It’s 5 tbsp of butter, softened.
3. You need 1/2 cup of brown sugar.
4. It’s 1/2 cup of all-purpose flour.
5. It’s 1/2 cup of chopped pecans.
6. Prepare 2 of eggs.
7. You need 1/2 cup of white sugar.
8. Prepare 1/4 cup of half-and-half.
9. You need 1 tsp of vanilla extract.
10. It’s 1/2 tsp of salt.

Squash Casserole with Crunchy Pecan Topping step by step

1. Preheat oven to 400°F (200 degrees C)..
2. Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor..
3. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed..
4. Lower oven temperature to 350°F (175 degrees C). Lightly grease 11×7 inch baking dish..
5. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash..
6. Bake squash in preheated oven until topping is lightly brown, about 40 minutes. ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 11/18/2012.

Fall Brandied Squash.

You can have Fall Brandied Squash using 7 ingredients and 24 steps. Here is how you cook it.

Ingredients of Fall Brandied Squash

1. You need 3 medium of butternut squash (about 11 cups cubed).
2. Prepare 2 large of acorn squash (about 11 cups cubed).
3. You need 2 lb of dried pitted cherries (about 5.5 cups).
4. Prepare 3/4 cup of Christian brothers brandy (or whatever brand you like).
5. Prepare 1 cup of melted butter.
6. Prepare 3 cup of light brown Sugar (less if you want it less sweet.. more for more sweet).
7. Prepare 1 of ground cinnamon (see directions).

Fall Brandied Squash step by step

1. Wash any dirt or debree from your squash..
2. Starting with your butternut squash. But if the ends..
3. Cut squash in half lengthwise..
4. Scoop out seeds..
5. Peel squash..
6. Slice short ways then cube..
7. Repeat until all butternut squash is cubed. Place in a large bowl..
8. Now working with the acorn squash. . Cut in half as shown and scoop out seeds..
9. Cut aLong the natural grooves making wedges..
10. Peel squash wedges..
11. SLice and cube wedges. Place in a large bowl.
12. Bring a large stock pot to a rolling boil. Place all cubed squash into boiling water. Boil for a few minutes until squash is firm tender..
13. Place squash into a colander and drain rinsing with cold water to cool squash to stop the cooking proCess..
14. Preheat oven to 375º F.
15. In a large bowl place all the squash and the cherries. Toss well..
16. Divide squash mix equally between two large baking sheets..
17. Mix together melted butter and brandy..
18. Divide brandy butter mix equally between both pans drizzling over squash..
19. Sptinkle brown sugar equally over all the squash. I used a sifter for easier sprinkling..
20. Sprinkle cinnamon across the top. As Much as you would like..
21. Place squash in oven on middle oven rack. Bake for about 30 Minutes or until ask squash is cooked through. Oven isn't big enough to place them side by side so I did one on top the other . Naked 15 min. Then traded places and baked an additional 15 min..
22. ReMove from oven and scoop out into a serving bowl. Pour juices over..
23. Serve and enjoy!.
24. Pretty much any type of squash can be used even pumpkin. Taste good warm, hot or cold! Also awesome if yOu add mini marshmallows sprinkle on top last 15 min of baKing.

Maple Sausage Stuffed Acorn Squash.

You can cook Maple Sausage Stuffed Acorn Squash using 15 ingredients and 15 steps. Here is how you cook that.

Ingredients of Maple Sausage Stuffed Acorn Squash

1. It’s 2 each of Acorn Squash.
2. You need 1/4 cup of real maple syrup.
3. Prepare of Filling Mix.
4. It’s 16 oz of Ground Pork Sausage.
5. It’s 1/2 cup of White Onion, chopped.
6. Prepare 1 medium of Empire Apple, chopped.
7. It’s 1/2 cup of button mushrooms, chopped.
8. You need 1/3 cup of Chopped mixed bell peppers.
9. Prepare of Seasonings.
10. It’s 1/2 tbsp of salt.
11. Prepare 1/2 tsp of black pepper.
12. Prepare 1/2 tsp of dried basil.
13. Prepare 1/4 tsp of dried parsley.
14. You need 1/4 tsp of garlic powder.
15. You need pinch of dried thyme.

Maple Sausage Stuffed Acorn Squash instructions

1. Preheat oven to 350..
2. Preheat pan on stove top to medium heat..
3. Slice Acorn Squash in half lengthwise. Remove any remnant of the stem/vine before attempting to cut the squash in half. Protip: You can tap on the back of the knife with a rubber mallet to get it through the squash..
4. Scoop out seeds and strings from the center of the squash..
5. In preheated pan, sear ground sausage until grease appears..
6. Add peppers, onion, mushrooms and apple to sausage, and stir in..
7. Season mix with listed seasonings, and 2 tbsp of maple syrup..
8. Reduce heat to low-high and let simmer until sausage is mostly browned and peppers, onion and apple are tender..
9. While sausage mix is simmering, trim the bottom of the acorn squash just enough so they sit flat. Lightly stab the meat of the squash with a sharp knife, ensuring not to puncture the outer skin..
10. Arrange in a 9×13 baking dish and fill the bottom of the dish with water to 1/2 inch deep..
11. Divide remaing syrup, except for 4 tbsp, into the hollow of the squash halves. Coat the rims of the squash with syrup..
12. Fill the halves with sausage mix, gently packing it in, until mounded over the rims of the squash..
13. Drizzle remaing syrup over sausage mix and squash..
14. Bake in oven for 45-50 minutes, until sausage mix is fully browned and squash is fork tender..
15. Enjoy!.

Sweet & Spicy Maple Acorn Squash. The Sweet were also a force to be reckoned with in pure rock music terms too. Their best known line-up consisted of lead vocalist Brian Connolly, bass player Steve Priest. The Sweet – Official North American Website.

Among its members were Mick Tucker. Перевод слова sweet, американское и британское произношение, транскрипция, словосочетания, однокоренные слова, примеры использования. You can cook Sweet & Spicy Maple Acorn Squash using 5 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sweet & Spicy Maple Acorn Squash

1. You need 1 medium of Acorn squash.
2. Prepare 2 tbsp of vegetable oil (olive preferred).
3. Prepare 4 tbsp of maple syrup.
4. You need of course salt.
5. You need of crushed red pepper flakes.

Sweet & Spicy Maple Acorn Squash instructions

1. Preheat oven to 400°F.
2. Clean the outside of your squash..
3. Cut the stem and blossom ends off.
4. Cut it in half, I prefer pole to pole so the skinned sections (the already cut stem and blossom ends) are on the ends instead of the middle.
5. Using a metal table spoon (I find works well) clean the seed pockets out..
6. Now slice wedges from the squash. Thinner cooks quicker, is slightly more crunchy with more black bits (the good stuff).
7. Mix the oil and maple syrup in a bowl large enough to hold all the squash wedges..
8. Mix the squash wedges carefully until all are completely covered I the sauce..
9. Using parchment or as I did here, just use a spray oil to coat a baking sheet. Lay your squash wedges out with some spacing..
10. Using just pinches of salt at a time, put some on each wedge..
11. Using just pinches at a time, sprinkle crushed red pepper on the wedges. The amount you see on mine is a nice bite off heat without overpowering you. But adjust the amount for your taste..
12. Place on middle rack of oven. Cook 40-50 minutes. These were 50 minutes..
13. Serve immediately. Note – the skin is edible, try a bite first. The flesh comes off the skin very easily if you choose to not eat the skin..

Curry and Honey Acorn Squash. This recipe highlights the flavours of the acorn squash while giving it depth through the addition of honey and curry powder. Split the squash in half and scrape out the seeds with. This Coconut Acorn Squash Curry is a feel good fall and winter dinner recipe that is naturally vegan + paleo.

I am a warm weather person through and through, but the humidity and bugs of North Carolina in August have exhausted their welcome and I am ready. Place the squash pieces on a baking sheet and brush the flesh with the oil. This simple curry roasted acorn squash is the perfect easy Thanksgiving side dish. You can cook Curry and Honey Acorn Squash using 7 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Curry and Honey Acorn Squash

1. Prepare 1 each of Acorn squash.
2. It’s of marinade.
3. Prepare 2 tbsp of vegetable oil.
4. It’s 2 tbsp of honey.
5. Prepare 1 of curry powder.
6. It’s 1/4 tsp of ground black pepper.
7. You need 1/2 tsp of salt.

Growing up my Thanksgiving table looked a little bit like this: – Turkey (obviously) – Mashed potatoes – Green bean casserole – Cheesy potatoes (my favorite!) This Curry Roasted Acorn Squash is a simple, flavorful Fall side dish. I have always loved acorn squash with a capital L. My mom used to make it, and I'd squeal with delight. She'd roast the halves and then fill the cavity with butter and brown sugar, so how could I not love it?

Curry and Honey Acorn Squash instructions

1. Preheat your oven to 400°F.
2. Wash your acorn squash.
3. Cap the squash (cut ends off).
4. Place squash on a flat cut end, cut in half.
5. Using a large spoon, scoop out seeds and yuchy, stringy stuff.
6. Place cut side down, cut in about 1 inch lengths.
7. Mix all marinade ingredients together in a bowl large enough to hold the squash pieces also. 1/2 tablespoon of curry powder is just detectable, 1 tablespoon is stronger and more to my liking..
8. Dump in squash slices and mix well.
9. Grease (I used an oil spray) a baking sheet. Place squash slices with some space, on sheet.
10. Bake for 40 minutes (give or take 5 minutes depending how much black bits you like from the honey).
11. Serve, shown here with pan fried trout fillet.

This easy and healthy curried acorn squash soup is the perfect fall comfort food. This simple potage is also vegan, gluten-free, dairy-free, paleo. Scoop out the acorn squash flesh and add to the pot. A quick and easy recipe for acorn squash that is oven-roasted, drizzled with honey and cinnamon, and served with blue cheese and almonds. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki.

Sweet Toasted Acorn ( Winter ) Squash Seeds.

You can cook Sweet Toasted Acorn ( Winter ) Squash Seeds using 7 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sweet Toasted Acorn ( Winter ) Squash Seeds

1. You need 2 cup of acorn squash or butternut squash seeds.
2. It’s 2 tbsp of melted butter.
3. It’s 1/4 tsp of salt.
4. It’s 1 tsp of brown sugar.
5. Prepare 3/4 tsp of ground nutmeg.
6. You need 1 1/4 tsp of ground cinnamon.
7. It’s 2 1/4 tbsp of sugar.

Sweet Toasted Acorn ( Winter ) Squash Seeds instructions

1. these seeds are wonderful for sweet trail mixes, to eat alone, or put on top of a pumpkin pie or sweet potato pie for garnish, or on top of fruit salads or yogurt!.
2. preheat oven to 325.
3. clean seeds of all pulp, rinse and pat dry..
4. melt butter..
5. toss seeds in butter..
6. add seasonings to butter and toss seeds well to coat..
7. spread seeds out on a foil or parchment paper line baking sheet slightly sprayed with butter flavor baking spray..
8. roast 10 minutes on top shelf of oven. then toss seeds to roast evenly..
9. bake another ten minutes and toss again..
10. watch ur seeds as the inside can burn..do a small taste test to ensure they are crispy enough.. if not add 3 minutes or so..
11. remove from oven, and transfer to a plate or bowl to cool…
12. serve!.
13. note: when they cool they will be stuck together because of the sugar carmelizing.. just break apart with your hand when completely cool or before serving..

My Dads Sweet & Buttery Acorn Squash.

You can cook My Dads Sweet & Buttery Acorn Squash using 5 ingredients and 11 steps. Here is how you achieve it.

Ingredients of My Dads Sweet & Buttery Acorn Squash

1. It’s 1 large of acorn squash.
2. Prepare 1/4 cup of brown sugar (divided).
3. It’s 4 tbsp of butter or margarine (divided).
4. Prepare 10 dash of nutmeg.
5. Prepare 10 dash of cinnamon.

My Dads Sweet & Buttery Acorn Squash step by step

1. preheat oven to 375°F..
2. place squash on cutting board stem side up. remove stem..
3. cut acorn squash in half so u have two sides.. (not a top and bottom).
4. scoop out seeds and save for later use ( check my recipe for acorn squash seeds).
5. take half (1/8c.)of the brown sugar and pack some ontop of the rim of the aquash. and the rest inside. repeat with other squash..
6. sprinkle about 5 dashes of nutmeg and cinnamon on each side of the squash. inside and on the rim..
7. place 2tbl. of butter in the center of each squash..
8. bake for 45 minutes to an hour on a baking sheet or until all the meat of the squash is tender and soft..
9. baste squash every 10-15 minutes during baking process…
10. serve by using the shell of the squash as the bowl, mix pulp/meat of the squash with the butter and sugar inside. or scoop out into a bowl and serve..
11. optional: scoop out the meat part of the cooked squash. place in a small casserole dish and sprinkle the top with mini marshmallows and bake until marshmallows are soft and melting and lightly browned. then serve..