PARMESAN BUTTERNUT SQUASH
Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY PARMESAN RICE & BUTTERNUT SQUASH
The Parmesan cheese adds a nice Italian touch to this meal-and crème fraiche gives it a rich, creamy texture. This may be the most delectable way you've ever enjoyed butternut squash!
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In a 9-inch saute pan, heat butter over medium heat, adding squash, garlic, onions, and leeks.
- Saute about 3 minutes until onions are translucent.
- Stir in UNCLE BEN'S® Flavor Infusions Parmesan & Butter Rice and water.
- Bring to boil, then reduce to medium heat and simmer covered for 15 minutes, or until water is absorbed.
- Stir in cream and garnish with Parmesan and parsley.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 29.3 g, Cholesterol 18.2 mg, Fat 6.1 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 415 mg, Sugar 2.2 g
CREAMY PARMESAN RICE
This quick and easy side dish can be made with ingredients you probably already have on hand. It's great served with chicken, pork chops or fish. -Angela McArthur, Snover, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 221 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1128mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY CHARD, SQUASH & PARMESAN TART
Make the most of British winter veg with this creamy chard, squash and parmesan tart, made with homemade pastry and topped with hazelnuts
Provided by Esther Clark
Categories Dinner, Lunch
Time 2h
Number Of Ingredients 16
Steps:
- An hour before making the pastry, wrap the butter and chill in the freezer until firm. Heat the oven to 200C/180C fan/gas 6. Tip the flour into a large bowl with the salt, stir, then unwrap the end of the chilled butter and coarsely grate into the seasoned flour. Stir everything together using a cutlery knife, then swiftly add 8-10 tbsp ice-cold water, a little at a time, stirring until it starts to clump together. Form into a disc with your hands, adding a little more water if the pastry feels dry. Wrap and chill for 1 hr. At this stage, the pastry will keep frozen for two months.
- Toss the squash with 1 tbsp oil, most of the thyme leaves and seasoning. Arrange on a baking sheet and roast for 15 mins. Heat the rest of the oil and the butter in a frying pan over a medium heat and cook the shallots with a pinch of salt for 15 mins until caramelised. Add the sugar and vinegar, and cook for 3 mins more. Season, then leave to cool slightly.
- Steam the chard leaves in a steamer basket for 3 mins. Tip into a tea towel and squeeze out the excess water. Roughly chop, then mix with two-thirds of the hard cheese and the mascarpone. Season.
- Put a baking sheet in the oven to heat up. Roll the pastry out between two sheets of baking parchment to a 40 x 30cm rectangle. Transfer to a baking tray on its parchment, then peel off the top layer. Spoon over the shallots, leaving a 3cm border. Top with the chard mixture, the rest of the cheese and the squash. Fold the pastry border slightly over the edge of the filling, then brush with the egg wash. Chill for 1 hr. Slide the tray onto the hot baking sheet and bake for 35-40 mins. Scatter over the remaining thyme and the hazelnuts. Serve with a chicory salad.
Nutrition Facts : Calories 646 calories, Fat 46 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
BUTTERED PARMESAN RICE
Make and share this Buttered Parmesan Rice recipe from Food.com.
Provided by MizzNezz
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan, bring water to a boil.
- Add rice, stir, reduce heat to low.
- Cover and cook for 20 minutes.
- In skillet, melt butter until lightly browned.
- Mix rice and parmesan cheese.
- Place in serving bowl.
- Drizzle butter over rice.
- Sprinkle with parsley.
Nutrition Facts : Calories 419.1, Fat 22.8, SaturatedFat 14.1, Cholesterol 62.7, Sodium 521.7, Carbohydrate 39.7, Fiber 0.7, Sugar 0.2, Protein 13
CREAMY PARMESAN RICE & BUTTERNUT SQUASH
The Parmesan cheese adds a nice Italian touch to this meal-and crème fraiche gives it a rich, creamy texture. This may be the most delectable way you've ever enjoyed butternut squash!
Provided by Uncle Ben's
Categories UNCLE BEN'S®
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In a 9-inch saute pan, heat butter over medium heat, adding squash, garlic, onions, and leeks.
- Saute about 3 minutes until onions are translucent.
- Stir in UNCLE BEN'S® Flavor Infusions Parmesan & Butter Rice and water.
- Bring to boil, then reduce to medium heat and simmer covered for 15 minutes, or until water is absorbed.
- Stir in cream and garnish with Parmesan and parsley.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 29.3 g, Cholesterol 18.2 mg, Fat 6.1 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 415 mg, Sugar 2.2 g
PARMESAN-ROASTED BUTTERNUT SQUASH
The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.
Provided by Maggie Ruggiero
Categories Gourmet Thanksgiving Fall Dinner Side Vegetarian Parmesan Butternut Squash Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Milk/Cream
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F with rack in middle.
- Toss squash with cream, sage, 1 teaspoon salt, and ¼ teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
- Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
- Cooks note: Butternut squash can be cut 1 day ahead and chilled in sealable bags. If you're making this entire menu, squash can be roasted at same time as mushroom and farro pie. Use upper and lower thirds of oven, switching position halfway through.
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