2007 - Week 10
Butternut Squash Bisque
4 cups peeled and seeded butternut squash, cut into 1” cubes
½ cup orange juice
1/3 cup packed brown sugar
¼ tsp. cinnamon
1 cup sliced leeks, white part only
1 medium tart apple, peeled and chopped
½ cup chopped onion
¼ cup butter
4 cups chicken broth or water
1/3 cup whipping cream
Salt & pepper to taste
In a roasting pan, toss squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450 degrees for 30-40 minutes or until squash is tender. Set aside.
In a Dutch oven or large pot, sauté the leeks, apple and onion in butter until tender. Add the broth or water and bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt and pepper. Heat through. Cool slightly. In a blender, process soup in batch until smooth. Return all to the pan; heat through (do not boil).
allrecipes.com
Mashed Squash
Serves 4
1 ½ lbs. butternut squash
¼ tsp. mace
1 tsp. ground cardamom
1 Tbsp. maple syrup
½ tsp. salt
2 tsp. melted butter
Freshly ground black pepper (optional)
Cut squash in half, scrape out seeds and fiber. Chunk into 2” pieces. Boil or steam 20 minutes (boil) or 30 (steam) until tender. Cool slightly, and slip skin off pieces. Spoon flesh into blender, add remaining ingredients and process till smooth. Add black pepper, if desired.
Acorn Squash with Wild Mushroom Cranberry Stuffing
1 1/2- to 1 3/4-pound acorn squash, halved lengthwise, seeded
1/2 cup dried cranberries or currants
1/4 cup hot water
4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms (such as shiitake), stemmed, chopped
1/4 cup chopped onion
1 teaspoon dried rubbed sage
1 cup fresh whole wheat breadcrumbs
Preheat oven to 425°F. Place squash cut side down in 8x8x2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave on high 10 minutes. Pierce plastic to let steam escape. Uncover and turn squash halves cut side up. Season cavities with salt and pepper. Combine dried cranberries and hot water in small bowl. Melt 3 tablespoons butter in heavy medium skillet over medium heat. Add mushrooms, onion and sage and sauté until beginning to soften, about 5 minutes. Add breadcrumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt and pepper. Mound stuffing into squash halves. Dot with remaining 1 tablespoon butter. Bake until heated through and crisp on top, about 10 minutes.
mypeoplepc.com
Spaghetti Squash Pancakes
Serves 6-8 as a side dish or appetizer
6 cups spaghetti squash, cooked by your favorite method, and separated into strands
1/3 cup all-purpose flour
½ cup grated Parmesan cheese
4 Tbsp. butter or olive oil
Sour cream and apple sauce for garnish
Add flour and cheese to the strands of the cooked spaghetti squash. Mix well, using a couple of forks. Depending on the flavor you wish, melt 1 tbsp butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
Spoon ¼ cup squash mixture into prepared skillet. With a fork, press to form an evenly thick cake. Repeat to fill skillet. Cook cakes until bottoms are lightly browned, turn over and brown second side. Continue until you’ve used all the squash mixture. Keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve. Use additional butter or oil as necessary for cooking. Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.
"Pumpkin" Pudding
Makes 6 servings
2 cps pumpkin (or Butternut Squash) puree
¼ cup sugar
¼ cup maple syrup
½ cup reduced fat sour cream
½ cup evaporated skim milk
1 large egg plus 2 large egg whites
1 tsp. ground cinnamon
1 tsp. grated lemon zest
½ tsp. ground ginger
½ tsp. ground cloves
Pinch salt
Combine all of the ingredients except the evaporated skim milk in the work bowl of a mixer. Puree (or beat) until smooth. With the motor running, slowly pour in the evaporated skim milk; blend until just incorporated. Preheat oven to 375 degrees. Lightly grease 6 (8-oz.) ramekins (or spray with vegetable cooking spray). Divide the custard mix among the ramekins, then place in a baking pan with sides. Pour just5 enouth hot water into the baking pan to cm halfway up the sides of the ramekins. Bake till set, about 35 to 40 minutes. Let cool. Cover & refrigerate till ready to serve. Diet & Nutrition, Sept/Oct. 2007
"Pumpkin"-Carrot Bars
Makes 16 bars
Nonstick cooking spray
¼ cup chopped walnuts or almonds
1 ¼ cups all-purpose flour
1/3 cup vegetable oil
1 tsp. baking powder
1 recipe cream cheese frosting
½ tsp. ground allspice ground cinnamon
¼ tsp. baking soda
¼ tsp. salt
2 eggs, slightly beaten
½ cup sugar
¾ cup cooked and pureed butternut squash
½ cup finely shredded carrot
Preheat oven to 350 degrees. Coat a 9x9x2” baking pan with cooking spray. In a large bowl, stir together flour, baking powder, allspice, baking soda, and salt; set aside. In a medium bowl, combine eggs and sugar. Stir in squash, carrot, nuts and oil. Add squash mixture all at once to flour mixture, stirring until combined. Spread batter evenly in prepared pan. Bake for 25 to 30 minutes or till toothpick inserted near center comes out clean. Cool pan on wire rack. Frost with cream cheese frosting. Sprinkle lightly with cinnamon. Chill 30 minutes before cutting. To make frosting: Beat 4 oz. softened cream cheese with ¼ cup softened butter and 1 tsp. vanilla till light & fluffy. Gradually add 2 cups powdered sugar. Add 1-2 tsp. milk, if needed. Heart Healthy Living, Fall 2007 |
