BALSAMIC GLAZED BUTTERNUT SQUASH
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl combine all ingredients and mix to coat the squash.
- Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.
ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR
Not only healthy but delicious and a great accompaniment for a main meal or for your holiday table. I also love eating this on it's own as a light lunch in which case I sometimes omit the butter (good without it too).
Provided by ForeverMama
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
- Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
- With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
- Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
- Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
- Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
- Season with ground black pepper and sea salt to taste. Serve while hot.
Nutrition Facts : Calories 61.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 53.5, Carbohydrate 2, Sugar 1.8, Protein 0.1
ORIOLE NECTAR
Make and share this Oriole Nectar recipe from Food.com.
Provided by Munchkin Mama
Categories < 15 Mins
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 2
Steps:
- Boil water.
- Mix in ordinary white granulated sugar.
- Stir and allow the mixture to cool.
- When the nectar is room temperature, fill your clean oriole feeder.
- Tips: This is 6 parts water to 1 part sugar.
- Never use dyes or food coloring, as they are not healthy for hummingbirds or orioles.
- Never use honey when making your nectar mix. Honey attracts bees and can grow black fungus that will cause a fatal liver and tongue disease in hummingbirds.
- Replace the nectar once every three to four days and clean the feeder thoroughly.
- Unused nectar can be refrigerated for up to two weeks.
- You will need to clean your feeder every few days, with hot water and a mild (10%) bleach solution to inhibit mold. Rinse thoroughly before refilling with water syrup.
Nutrition Facts : Calories 257.7, Sodium 9.5, Carbohydrate 66.6, Sugar 66.5
BUTTERCUP SQUASH & LEEK SOUP WITH HERB BUTTER
For my Thanksgiving table, from Fine Cooking. The herb butter can be made up to two weeks ahead, making your day easier.
Provided by spatchcock
Categories Vegetable
Time 1h5m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Up to two weeks ahead, make the herb butter:.
- Heat a small nonstick sauté pan over medium heat. When hot, add the shallots and heat to release their aroma and lightly toast them, about 30 seconds. Remove from the heat and add the sherry. Set the pan back on the heat and reduce the liquid to 2 Tbs., about 8 minute Let cool. In a small mixing bowl, blend the butter, chives, sherry-shallot mixture, salt, and pepper. Line a baking sheet with parchment or waxed paper and spread the butter 1/4 inch thick to cover about 8x6 inches. Cover and chill. With a small cookie cutter (I use a star) or a knife, cut out 12 small shapes. Wrap in plastic and freeze; freeze the remainder separately for the turkey.
- Make the soup -- Put the leeks in a heavy-based nonaluminum, 8-qt. stockpot. Put the squash over the leeks; add the wine and stock. Cover and bring to a boil. Reduce to a simmer; cook until the squash is fork-tender, about 25 minute Let cool 15 minute Add the salt and pepper; purée in a blender (or food processor). Cover and freeze (or refrigerate up to 3 days).
- On the day of serving:.
- Defrost the butter shapes. Reheat the soup over low to medium heat, stirring frequently (or in a microwave). To serve, ladle the hot soup into shallow bowls and garnish with herb butter and fresh chives.
Nutrition Facts : Calories 275, Fat 17, SaturatedFat 10.2, Cholesterol 44.3, Sodium 1784.7, Carbohydrate 17.2, Fiber 1.8, Sugar 5.3, Protein 4.5
ROASTED BUTTERNUT SQUASH WITH BALSAMIC VINEGAR
Provided by Lynne Rossetto Kasper
Categories Vegetable Side Roast Vegetarian Dinner Lunch Squash Butternut Squash Fall Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Line a cookie sheet with foil. Cut the squash lengthwise in half. Seed and cut it into 3- to 4-inch squares, with skin intact. Score the flesh with crosshatch cuts about 1/2 inch deep. Rub all over with olive oil.
- Set the pieces, skin side down, on the cookie sheet and sprinkle with salt and pepper. Bake 45 minutes, or until easily pierced with knife and lightly browned. Serve hot or at room temperature, sprinkled with balsamic vinegar.
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