Fall Harvest Bowl: Butternut Squash, Apple, and Cranberry Recipes
Fall is a time for cozy sweaters, crisp air, and, most importantly, delicious seasonal food! Butternut squash, apples, and cranberries are a trio of autumnal delights that sing in harmony. Their sweet, tart, and earthy flavors complement each other beautifully, making them perfect for a variety of dishes. This article explores several recipes featuring this winning combination, ranging from comforting soups to vibrant salads and even delectable desserts. Get ready to embrace the flavors of fall with these easy-to-follow recipes!
Why Butternut Squash, Apples, and Cranberries are a Perfect Match
Before we dive into the recipes, let’s understand why this trio works so well together:
* **Butternut Squash:** This winter squash offers a creamy texture and a naturally sweet, nutty flavor. It’s versatile enough to be roasted, pureed, or used in stews and soups.
* **Apples:** Apples add a touch of sweetness, tartness, and crispness. Different varieties offer unique flavor profiles – choose a variety like Honeycrisp or Fuji for sweetness or Granny Smith for tartness.
* **Cranberries:** These tart berries provide a vibrant pop of color and a tangy counterpoint to the sweetness of the squash and apples. They can be used fresh, dried, or as a sauce.
These ingredients are also packed with nutrients! Butternut squash is rich in Vitamin A and antioxidants. Apples provide fiber and Vitamin C, while cranberries are known for their antioxidant properties and potential health benefits.
Recipe 1: Roasted Butternut Squash, Apple, and Cranberry Salad with Maple-Dijon Vinaigrette
This salad is a celebration of fall flavors and textures. The roasted squash and apples offer sweetness, the cranberries add a tart burst, and the maple-dijon vinaigrette ties it all together.
**Ingredients:**
* 1 medium butternut squash, peeled, seeded, and cubed
* 2 medium apples (Honeycrisp or Fuji), cored and cubed
* 1 cup fresh or frozen cranberries
* 2 tablespoons olive oil
* Salt and pepper to taste
* 5 ounces mixed greens or baby spinach
* 1/2 cup crumbled goat cheese or feta cheese (optional)
* 1/4 cup chopped pecans or walnuts (optional)
**For the Maple-Dijon Vinaigrette:**
* 3 tablespoons olive oil
* 2 tablespoons maple syrup
* 1 tablespoon Dijon mustard
* 1 tablespoon apple cider vinegar
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Vegetables:** Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash and apples with 2 tablespoons of olive oil, salt, and pepper.
2. **Roast the Vegetables:** Spread the squash and apples in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, and the apples are softened. Halfway through the cooking time, add the cranberries to the baking sheet. They only need a few minutes to soften and plump up.
3. **Make the Vinaigrette:** While the vegetables are roasting, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper in a small bowl until well combined.
4. **Assemble the Salad:** In a large bowl, combine the mixed greens or spinach, roasted butternut squash, apples, and cranberries. Drizzle with the maple-dijon vinaigrette and toss gently to coat.
5. **Add Toppings (Optional):** Sprinkle with crumbled goat cheese or feta cheese and chopped pecans or walnuts, if desired.
6. **Serve:** Serve immediately or chill for later. This salad is delicious served warm or cold.
**Tips and Variations:**
* **Add Protein:** For a heartier salad, add grilled chicken, roasted chickpeas, or quinoa.
* **Try Different Cheese:** Blue cheese or gorgonzola would also be delicious in this salad.
* **Spice it Up:** Add a pinch of red pepper flakes to the vinaigrette for a little heat.
* **Make it Vegan:** Omit the cheese or use a vegan cheese alternative.
Recipe 2: Butternut Squash, Apple, and Cranberry Soup
This creamy and comforting soup is perfect for a chilly fall evening. The butternut squash provides a velvety base, while the apples and cranberries add a touch of sweetness and tartness.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 medium butternut squash, peeled, seeded, and cubed
* 2 medium apples (Honeycrisp or Fuji), cored and chopped
* 1/2 cup dried cranberries
* 4 cups vegetable broth or chicken broth
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Salt and pepper to taste
* 1/4 cup heavy cream or coconut milk (optional)
* Toasted pumpkin seeds or croutons for garnish (optional)
**Instructions:**
1. **Sauté Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add Vegetables and Fruit:** Add the cubed butternut squash, chopped apples, and dried cranberries to the pot. Cook for 5-7 minutes, stirring occasionally, until the squash and apples are slightly softened.
3. **Add Broth and Spices:** Pour in the vegetable broth or chicken broth. Add the ground cinnamon and nutmeg. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is very tender.
4. **Blend the Soup:** Remove the pot from the heat and let the soup cool slightly. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth (be careful when blending hot liquids!).
5. **Season and Finish:** Return the soup to the pot and season with salt and pepper to taste. Stir in the heavy cream or coconut milk, if desired, for extra creaminess.
6. **Serve:** Ladle the soup into bowls and garnish with toasted pumpkin seeds or croutons, if desired. Serve warm.
**Tips and Variations:**
* **Add Ginger:** A small piece of fresh ginger, grated, will add a warm and spicy note to the soup.
* **Use Roasted Butternut Squash:** Roasting the butternut squash before adding it to the soup will enhance its flavor.
* **Make it Vegan:** Use vegetable broth and coconut milk to keep the soup vegan.
* **Top with Yogurt or Sour Cream:** A dollop of plain yogurt or sour cream can add a tangy contrast to the sweetness of the soup.
Recipe 3: Butternut Squash, Apple, and Cranberry Stuffing
This stuffing is a flavorful and colorful alternative to traditional bread stuffing. It’s perfect for Thanksgiving or any fall feast.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 medium butternut squash, peeled, seeded, and cubed
* 2 medium apples (Honeycrisp or Fuji), cored and chopped
* 1 cup dried cranberries
* 1 cup vegetable broth or chicken broth
* 1/2 cup chopped fresh sage or thyme
* Salt and pepper to taste
* 8 cups cubed stale bread (French bread or sourdough work well)
**Instructions:**
1. **Sauté Aromatics and Vegetables:** Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and celery and cook until softened, about 5 minutes. Add the cubed butternut squash and chopped apples and cook for 5-7 minutes, stirring occasionally, until the squash and apples are slightly softened.
2. **Add Cranberries, Broth, and Herbs:** Stir in the dried cranberries, vegetable broth or chicken broth, and chopped fresh sage or thyme. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
3. **Combine with Bread:** In a large bowl, combine the cubed stale bread with the cooked vegetable mixture. Toss gently to coat the bread evenly. Season with salt and pepper to taste.
4. **Bake (Option 1 – Casserole):** Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy.
5. **Bake (Option 2 – Inside Turkey):** If using as turkey stuffing, loosely pack the cavity of the turkey with the stuffing before roasting the turkey according to your preferred method. Be sure the internal temperature of the stuffing reaches 165°F (74°C) for food safety.
6. **Serve:** Let the stuffing cool slightly before serving.
**Tips and Variations:**
* **Add Sausage:** Brown some crumbled Italian sausage or breakfast sausage and add it to the vegetable mixture for a heartier stuffing.
* **Use Different Herbs:** Rosemary, parsley, or marjoram would also be delicious in this stuffing.
* **Add Nuts:** Toasted pecans or walnuts will add a crunchy texture to the stuffing.
* **Use Gluten-Free Bread:** For a gluten-free option, use gluten-free bread.
Recipe 4: Butternut Squash, Apple, and Cranberry Galette
This rustic galette is a simple and elegant dessert that showcases the flavors of fall. The flaky crust is filled with a sweet and tart mixture of butternut squash, apples, and cranberries.
**Ingredients:**
* **For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cubed
* 1/4 cup ice water
* **For the Filling:**
* 1 medium butternut squash, peeled, seeded, and thinly sliced
* 2 medium apples (Honeycrisp or Fuji), cored and thinly sliced
* 1/2 cup fresh or frozen cranberries
* 1/4 cup brown sugar
* 1 tablespoon cornstarch
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 tablespoon butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* Turbinado sugar or coarse sugar for sprinkling
**Instructions:**
1. **Make the Crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. **Prepare the Filling:** In a large bowl, combine the thinly sliced butternut squash, apples, and cranberries. Add the brown sugar, cornstarch, cinnamon, and nutmeg. Toss gently to coat.
3. **Assemble the Galette:** Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a baking sheet lined with parchment paper.
4. **Fill the Galette:** Arrange the butternut squash, apple, and cranberry mixture in the center of the dough, leaving a 2-inch border. Dot the filling with small pieces of butter.
5. **Fold the Crust:** Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg wash and sprinkle with turbinado sugar or coarse sugar.
6. **Bake the Galette:** Bake for 40-45 minutes, or until the crust is golden brown and the filling is tender and bubbly. Let the galette cool slightly before serving.
**Tips and Variations:**
* **Use Pre-Made Pie Crust:** For a quicker option, use a store-bought pie crust.
* **Add Nuts:** Chopped pecans or walnuts would be a delicious addition to the filling.
* **Serve with Ice Cream:** A scoop of vanilla ice cream or cinnamon ice cream would be a perfect complement to the warm galette.
* **Make it Vegan:** Use vegan butter for the crust and omit the egg wash, brushing the crust with milk (dairy or non-dairy) instead.
Recipe 5: Butternut Squash, Apple, and Cranberry Quinoa Bowl
This vibrant and healthy quinoa bowl is packed with nutrients and delicious fall flavors. It’s a perfect lunch or light dinner option.
**Ingredients:**
* 1 cup cooked quinoa
* 1/2 cup roasted butternut squash, cubed
* 1/2 cup chopped apple (Honeycrisp or Fuji)
* 1/4 cup dried cranberries
* 1/4 cup crumbled goat cheese or feta cheese (optional)
* 1/4 cup chopped pecans or walnuts (optional)
* **For the Dressing:**
* 2 tablespoons olive oil
* 1 tablespoon apple cider vinegar
* 1 tablespoon honey or maple syrup
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Quinoa:** Cook the quinoa according to package directions. Let it cool slightly.
2. **Prepare the Dressing:** In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
3. **Assemble the Bowl:** In a bowl, combine the cooked quinoa, roasted butternut squash, chopped apple, and dried cranberries.
4. **Add Toppings (Optional):** Sprinkle with crumbled goat cheese or feta cheese and chopped pecans or walnuts, if desired.
5. **Dress the Bowl:** Drizzle the dressing over the quinoa bowl and toss gently to coat.
6. **Serve:** Serve immediately or chill for later.
**Tips and Variations:**
* **Add Greens:** Add a handful of spinach or kale to the bowl for extra nutrients.
* **Add Protein:** Add grilled chicken, roasted chickpeas, or edamame for a more substantial meal.
* **Spice it Up:** Add a pinch of red pepper flakes to the dressing for a little heat.
* **Make it Vegan:** Omit the cheese or use a vegan cheese alternative, and use maple syrup instead of honey in the dressing.
Serving Suggestions and Variations
The possibilities for incorporating butternut squash, apples, and cranberries are endless! Here are a few more ideas:
* **Butternut Squash, Apple, and Cranberry Chutney:** Serve this sweet and tangy chutney with roasted meats, grilled cheese sandwiches, or as a topping for crackers.
* **Butternut Squash, Apple, and Cranberry Pizza:** Top a pizza crust with butternut squash puree, sliced apples, cranberries, goat cheese, and sage.
* **Butternut Squash, Apple, and Cranberry Muffins:** Add these ingredients to your favorite muffin recipe for a delicious and seasonal treat.
* **Butternut Squash, Apple, and Cranberry Smoothie:** Blend these ingredients with yogurt, milk, and spices for a healthy and flavorful smoothie.
* **Roasted Butternut Squash with Apples and Cranberries (simple side dish):** Toss cubed butternut squash and apples with olive oil, dried cranberries, rosemary, salt and pepper. Roast at 400F until tender.
Tips for Working with Butternut Squash
Butternut squash can be a bit intimidating to prepare, but here are a few tips to make it easier:
* **Choose the Right Squash:** Look for a squash that is heavy for its size and has a hard, smooth rind.
* **Peeling:** Use a sharp vegetable peeler to remove the tough outer skin. Alternatively, you can microwave the squash for a few minutes to soften the skin slightly.
* **Seeding:** Cut the squash in half lengthwise and scoop out the seeds and stringy fibers with a spoon.
* **Cubing:** Cut the squash into cubes or slices, depending on the recipe.
* **Roasting:** Roasting brings out the natural sweetness of butternut squash. Toss it with olive oil, salt, and pepper, and roast at 400°F (200°C) until tender and slightly caramelized.
Enjoy the Flavors of Fall!
These butternut squash, apple, and cranberry recipes are a delicious way to celebrate the flavors of fall. Whether you’re looking for a comforting soup, a vibrant salad, or a festive dessert, there’s something for everyone. So, gather your ingredients, put on your cozy sweater, and enjoy the bounty of the season!