Tag: butternut

Maple Roasted Butternut Squash

A simple Fall side dish, made with just 3 ingredients (butternut, pure maple syrup and oil) plus s + p!

My aunt LOVES butternut squash and shared this recipe with me. I personally an not a huge fan of sweet food (I prefer my butternut squash savory) but since many of you might enjoy this, I thought I would share. It’s too easy not to!

The hardest thing about making this is peeling and cutting the squash, but the good news is you can buy it pre-cut, so if you want to do that, I say by all means, go for it!

Maple Roasted Butternut Squash
gordon-ramsay-recipe.com
Servings: 4 • Size: 3/4 cup • Old Points: 1 • Points+: 3 pt
Calories: 104 • Fat: 2 g • Carb: 23 g • Fiber: 4 g • Protein: 1 g • Sugar: 7 g
Sodium: 7 mg • Cholest: 0 mg

Ingredients:

1 1/4 lbs butternut squash, peeled and diced 3/4-inch
1/2 tbsp olive oil or coconut oil
2 1/2 tbsp pure maple syrup
kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 400°F.

In a large bowl, toss the butternut squash with oil, maple, salt and fresh ground pepper.
Place in a baking dish, cover with foil and roast in the center of the oven for 25 minutes. Remove foil, turn the squash and bake an addition 15 minutes, or until fork tender (time will vary depending on the size you cut the squash).

Makes 3 cups.

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Low-fat butternut squash risotto

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Serves: 2
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Cheap as chips

This delicious and low-fat butternut squash risotto is so simple to make. You don’t miss out on flavour in this recipe, the butternut squash does all the hard work to add a creamy and smooth texture to the dish along with a rich, buttery flavour that works very well alongside the risotto rice. Homemade stock ties this dish together nicely. Garnish with fresh herbs and serve. If you want to bulk this recipe up add other veggies like mushrooms but remember it will alter the calorie count.

Ingredients

350g packet butternut squash wedges
Spray oil
1 vegetable stock cube
125g risotto rice
1 medium onion, sliced
2tbsps freshly chopped sage
Salt and ground black pepper

Nutritional information

Each portion contains:

Calories310
16%
Fat1.5g
2%
Saturates0.2g
1%

of an adult’s guideline daily amount

That’s goodtoknow

The squash can be roasted in advance, and then reheated in the risotto

Method

Set oven to 200°C/400°F/Gas Mark 6. Spread the squash out on a baking tray and spray with 1-2 sprays of oil, and turn the pieces in the oil. Cook in the oven for 20 -30 minutes, stirring occasionally.
Pour 600ml water into a pan, add the stock cube and bring to the boil. Add the rice and onion, simmer for 15-20 mins, stirring occasionally, until the water is almost absorbed and the rice is just tender. Add more water if needed.
Just before serving, stir the sage and season. Roughly chop the squash and pile on top.

By Woman’s Weekly

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Cheesy stuffed butternut squash

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Serves: 2
Prep time: 5 mins
Cooking time: 1 hr
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Mid-price

This dish for two is easy to make, filling and a great twist on the humble jacket potato. Not that we have anything against good old spuds, but with butternut squash having hardly any fat, packed full of nutrients and practically half the calories, it more or less makes it our new fave vegetable. Even better with this recipe is that the preparation of the usually fiddly butternut is easy as there’s no peeling involved. Simply slice right down the middle, scoop out the seeds and voila – it’s all done. Sounds like a dinner time winner to us.

Ingredients

1 small butternut squash
1tbsp olive oil
1 sprig thyme, leaves only, roughly chopped
2 garlic cloves, 1 minced and the other sliced thinly
200g smoked lardons
200g chestnut mushrooms, each chopped into 8 quarters
80g mature cheddar cheese, grated
2tbsp fresh parsley leaves, roughly chopped
A handful of rocket leaves

That’s goodtoknow

Mushrooms are like little tasty sponges due to the fact that they soak up water easily. When preparing them, try to only give them a quick rinse under a tap to clean them instead of immersing them in water. That way, you can avoid them being soggy when sautéed.

Method

Pre-heat the oven to 375°C/190°F/Fan 170°C /Gas Mark 5. Take your butternut squash and chop right down the middle. Scoop out each half removing all the seeds and stringy, loose flesh. Combine the oil, thyme and minced garlic and then brush over the flesh of each butternut half. Roast for 35-40 or until the flesh is tender.
Towards the end of the cooking time for the squash, bring a large frying pan to a medium heat. Add in the lardons and gently fry for 4-6 minutes, using the fat from the lardons as you cook, until the meat starts to go brown. Scoop the lardons into a bowl, set aside, and using the fat left in the pan, add the sliced garlic. Cook for 3-4 minutes, stirring often until the garlic has softened but doesn’t colour. Add the mushrooms, and continue to cook, stirring occasionally until the mushrooms have browned – about five minutes. Add the cooked lardons, toss together, and turn off the heat, setting aside.
Pre-heat your grill to a medium heat. Arrange the butternut squash onto a baking tray lined with foil and fill each with the mushroom mixture, top with the grated cheese, and pop under the grill until the cheese has melted and is lightly browned. Season with salt and freshly ground pepper and serve, scattered with parsley and rocket.

By Nadine Brown

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