How To make Buttercup Squash Casserole
1 md Buttercup squash
2 T Brown sugar
1/4 t Salt
1/4 t Cinnamon
1/4 t Nutmeg
2 T Margarine or butter
1 T Chopped fresh chives
1/8 t Nutmeg, if desired
1. Heat oven to 350 degrees. Cut squash into quarters; remove seeds.
Place, cut side down, in ungreased shallow baking pan. Bake at 350 degrees for 45 to 50 minutes or until tender. Cool slightly.
2. Grease 1-quart casserole. Scoop squash pulp from skin; place in
medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg, and margarine to squash. Mix with potato masher or fork until well blended. Spoon into greased casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
3. Bake at 350 degrees for 20 to 25 minutes or until thoroughly
heated.
Nutrition Information Per Serving: 160 Calories, 7 g Fat, 210 mg Sodium
How To make Buttercup Squash Casserole's Videos
Recipe: Butternut Squash Casserole — a healthy Thanksgiving side dish!
Molly Poffenbarger, health educator with the WVU Extension Service Family Nutrition Program, shows us how to make a healthy side dish for Thanksgiving — a delicious and nutritious butternut squash casserole.
Click here to see the full recipe:
This material funded by Supplemental Nutrition Assistance Program (SNAP) and the Expanded Food and Nutrition Education Program (EFNEP).
This institution is an equal opportunity provider.
Mediterranean Stuffed Acorn Squash: Thanksgiving Sides
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Roasted acorn squash is stuffed with Mediterranean flavors. This dish is great as a side for your Holiday table or as a main vegetarian course. Simple, delicious, and flavorful.
Printable recipe:
Ingredients
2 acorn squash, halved and seeded
olive oil
salt
For the Filling:
5-6 mushrooms, chopped
3-4 tablespoons olive oil
1/2 cup couscous
1/3 cup vegetable or chicken broth
1 bell pepper, diced
3 scallions, thinly sliced
2 garlic cloves, grated
salt, to taste
freshly ground black pepper to taste
4 ounces feta cheese, crumbled
1/4 cup pine nuts, walnuts, or pecans
1/2 teaspoon dried oregano
1 tablespoon or more freshly chopped mint or parsley
2 tablespoons lemon juice
Instructions
Preheat the oven to 400 °F, 200 °C.
Rub both sides of the squash with olive oil. Season the inside of the squash liberally with salt and place cut side down on a baking sheet. Cover with foil and bake until tender. About 45 minutes.
Bring 1/3 cup broth to a boil and add the couscous with a tablespoon of olive oil. Cover and set aside for 5 minutes then fluff the couscous with a fork.
Add the mushrooms with 2-3 tablespoons of olive oil to a pan and cook over medium heat for 5-6 minutes or until golden.
Add the bell peppers and the scallions and cook over medium heat until soft. About 5 minutes. Season with salt.
Place the pine nuts in a pan and toast them until lightly golden over medium-low heat. About 4-5 minutes.
Add the veggies to the couscous along with the remaining stuffing ingredients and mix together. Taste and adjust the seasoning if necessary.
Fill the squash with the filling and bake (uncovered) for 15 minutes.
Serve.
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How to Make a Delicious Baked Buttercup Squash | Mono Meals | 100% Plant Based Recipes????
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About This Video:
Heyyyy, Thank you for stopping by! As of March 1st, I have completed my 28 Day Raw Food Challenge! The Journey was amazing and I feel incredible! The benefits of eating whole raw foods: Increased Energy, Healthy Weight Loss, Detox, Skin Health, Mental Clarity, Affinity for Nature, Overall Healing! I recommend it to anyone desiring to look & feel better, naturally!
In this video I’m sharing something I’ve never had before, buttercup squash. I had no idea I’d feel this way, it really surprised me! Have you had buttercup squash? Did you like it? How did you prepare it?…Thank you for stopping by!
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Easy Roasted Acorn Squash Ideas
Roasting acorn squash and topping it these two delicious ways, makes a great Thanksgiving side dish! Acorn squash is a versatile winter squash that roasts easily and can be served in a variety of ways. The first one gets loaded with creamy ricotta, toasted hazelnuts, and honey. The other gets shaved Parmigiano Reggiano cheese and fried sage leaves. I hope you enjoy both these versions of acorn squash! Make sure to check out the stuffed acorn squash with Italian sausage, apples, and Pecorino Romano cheese below.
APPLE AND SAUSAGE STUFFED ACORN SQUASH
INGREDIENTS
3 medium acorn squash - half cut into half-round slices, half cut into boats
1/4 cup olive oil - for roasting plus more for frying sage leaves
2 teaspoon kosher salt
1 teaspoon black pepper
2 ounces Parmigiano Reggiano - shaved
20 sage leaves - fried
1- 1.5 cups ricotta
1/4 cup hazelnuts - chopped and toasted
3 tablespoons honey
INSTRUCTIONS
1. Cut half of the acorn squash into half-round slices and the other half into boats or cantaloupe style slices.
2. Toss the acorn squash with a 1/4 cup of olive oil and 2 teaspoons salt and 1 teaspoon pepper.
3. Roast the acorn squash, flesh sides down, on parchment paper-lined (or lightly oiled) baking sheets for 45 - 50 minutes at 400f. Turn the acorn squash at halfway point.
4. After roasting let the acorn squash cool for 10-15 minutes before topping with ricotta.
5. Fry sage leaves in a 1/4 cup of olive oil for 10-15 seconds.
6. Toast hazelnuts for 5-7 minutes or until fragrant over low heat.
7. Top the boat-shaped slices with 2-3 tablespoons of ricotta. Sprinkle hazelnuts into the ricotta and finally drizzle with honey.
8. Top the half-round slices with the fried sage leaves and the shaved Parmigiano Reggiano cheese. Enjoy!
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