Butternut Squash Meringue Box Harvest Dessert Food
PROTEIN LUNCH BOX
Protein, fiber, healthy fats and whole grains come together for the perfect lunch! Chia seeds are a nice twist on top of the typical cup of yogurt and they're an excellent source of omega-3 and belly-filling fiber.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the egg salad: Place the eggs in a medium saucepan and cover with water. Bring to a boil and turn off the heat. Cover and leave the eggs in the hot water for 10 minutes. Remove the eggs from the water and place in an ice bath for 5 minutes, then peel the shells.
- Dice the eggs and combine with the mayonnaise, shallots, dill and pickles in a bowl. Season the egg salad with salt and pepper. Set aside.
- Cut the pitas in half and line each interior with a romaine leaf. Divide the egg salad among the pita halves. Be gentle with the pitas as they break easily.
- For the lunch box: Lay out four lunch containers. Divide the yogurt into 4 portions and sprinkle each with chia seeds on top. Place a yogurt portion, 1 pita half and 4 strawberries into each lunchbox.
Nutrition Facts : Calories 395 calorie, Fat 17.9 grams, SaturatedFat 5.4 grams, Cholesterol 337 milligrams, Sodium 644 milligrams, Carbohydrate 33.5 grams, Fiber 3.7 grams, Protein 27.1 grams, Sugar 9.3 grams
BUTTERNUT HARVEST PIES
This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 pies (6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.
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