CRANBERRY APPLE CRISP RECIPE: HOW TO MAKE IT
Apple cranberry crisp is a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting. —Martha Sue Stroud, Clarksville, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.
Nutrition Facts : Calories 407 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 122mg sodium, CarbohydrateContent 66g carbohydrate (45g sugars, FiberContent 4g fiber), ProteinContent 4g protein.
VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH RECIPE | …
This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
- Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
Nutrition Facts : Calories 450, FatContent 17 grams, SaturatedFatContent 2.5 grams, SodiumContent 770 milligrams, CarbohydrateContent 70 grams, FiberContent 9 grams, ProteinContent 10 grams, SugarContent 19 grams
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VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH RECIPE | …
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 45 minutes
Category main-dish
Calories 450 per serving
- Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.
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