Roasted Winter Squash
Makes 6 servings
Prep: 10 min Bake: 35 min
3 pounds butternut squash, acorn squash or spaghetti squash
1 Tablespoon butter or margarine, melted
½ Tablespoon honey
¼ teaspoon salt
¼ teaspoon pepper
Remove stem from squash. Cut squash in half length-wise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly-roll pan.
Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.
Bake at 450 degrees for 30-35 minutes or until tender, turning once. Cut skins from squash wedges, and discard.
Per serving: Calories: 108, Fat: 2.1 g, Protein: 1.8 g, Carb 24 g, Fiber 6.8 g, Chol: 5 mg, Iron: 1.5 mg, Sodium: 118 mg, Calc: 69 mg
Butternut Squash Bake
Makes 4-6 servings
Prep: 15 min Bake: 40 min
Roasted Winter Squash (recipe above), coarsely chopped
¾ cup egg substitute
2 Tablespoons butter, melted
2 Tablespoons frozen orange juice concentrate, thawed
2 Tablespoons honey
1/8 teaspoon salt
Dash of ground nutmeg
Toss together chopped roasted squash and remaining ingredients in a large bowl. Process mixture, in batches in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture into a lightly greased 1 ½-quart baking dish.
Bake at 350 degrees for 35-40 minutes or until mixture is set
Per serving: Calories: 169, Fat: 6.9 g, Protein: 5.7 g, Carb: 24 g, Fiber: 5.5 g, Chol: 15 mg, Iron: 1.9 mg, Sodium: 250 mg, Calc: 100 mg
Roasted Butternut Squash Salad with Blue Cheese Vinaigrette
Make 6 servings
Prep: 20 min, Cook: 7 min
1 small red onion, sliced
1 teaspoon olive oil
Roasted Winter Squash (recipe above), cubed
1 (6 ounce) package fresh baby spinach (about 8 cups)
Blue Cheese Vinaigrette (see below)
½ cup sweetened dried cranberries
1/3 cup pecans, chopped and toasted
2 reduced-fat bacon slices, cooked and crumbled
Saute onion in hot oil in a large non-stick skillet over medium-high heat 5 minutes or until tender. Add squash, and cook 1-2 minutes or just until warm. Remove from heat.
Toss spinach in a bowl with Blue Cheese Vinaigrette. Arrange baby spinach on a serving platter, top with squash mixture, cranberries, pecans, and bacon.
Per serving (not including dressing): Calories: 213, Fat: 8.9 g, Protein: 4 g, Carb: 35.5 g, Fiber: 8.3 g, Chol: 8 mg, Iron: 2.5 mg, Sodium: 203 mg, Calc: 111mg
Blue Cheese Vinaigrette
Make ½ cup (6 servings)
Prep: 10 min
3 Tablespoons crumbled blue cheese
2 Tablespoons water
1 ½ Tablespoons vegetable oil
1 Tablespoon white vinegar
1 Tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon sugar
¼ teaspoon freshly ground pepper
Dash of salt
Whisk together all ingredients. Chill until ready to serve.