Mango Butternut Squash Bake Food

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PAMPI'S MANGO BUTTERNUT SQUASH PECAN SWEET BREAD



Pampi's Mango Butternut Squash Pecan Sweet Bread image

ok, so i don't bake. but i do ;) in denial proud of this one - it's pretty stunning i modified Tonkcats' fabulous zucchini bread Recipe #3877. the mango butternut and some of the proportions are mine

Provided by Pampi

Categories     Breads

Time 40m

Yield 2 loafs, 4-6 serving(s)

Number Of Ingredients 17

3 eggs
3/4 cup canned mango, slices smash them
1/4 cup oil (a tad less is fine)
1 tablespoon vanilla
1 1/2 cups granulated sugar
1 cup whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon grated fresh ginger or 1/4 teaspoon ginger powder
1/4 teaspoon baking powder
2 cups butternut squash (thaw a bag of frozen butternut squash and squeeze out water)
1 cup chopped pecans
whipped cream and milk

Steps:

  • 1. preheat oven to 350.
  • 2. cream eggs, oil, mango.
  • 3. add sugar and vanilla.
  • 4. add dry ingredients and mix well.
  • 5. stir in butternut, then nuts.
  • 6. 2 small pan loafs. bake 25-30 minutes -- large pan loaf 50 minutes.
  • 7. remove from oven and cool.
  • 8. bread freezes well because it is moist.

Nutrition Facts : Calories 1044.2, Fat 38.5, SaturatedFat 5, Cholesterol 139.5, Sodium 979.9, Carbohydrate 162.2, Fiber 10.4, Sugar 78.5, Protein 18.5

BAKED BUTTERNUT SQUASH



Baked Butternut Squash image

This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.

Provided by Anonymous

Categories     Side Dish     Vegetables     Squash

Time 1h40m

Yield 2

Number Of Ingredients 4

1 butternut squash, halved lengthwise and seeded
water
1 tablespoon butter, divided
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  • Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g

MANGO-BACON-BUTTERNUT SQUASH HASH



Mango-Bacon-Butternut Squash Hash image

All the Paleo staples in one!

Provided by Chris Denzer

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 2

Number Of Ingredients 5

3 slices bacon, cut into 1/4-inch squares
1 butternut squash, peeled and cubed
1 teaspoon thyme
1 mango, peeled and cubed
salt and ground black pepper, to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. Add mango; cook and stir until heated through, about 5 minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 91.3 g, Cholesterol 14.9 mg, Fat 6.6 g, Fiber 14.6 g, Protein 11.8 g, SaturatedFat 2.1 g, Sodium 416.8 mg, Sugar 29.1 g

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