Showing posts with label butternut. Show all posts
Showing posts with label butternut. Show all posts
Thursday, March 12, 2015
Ten Easy and Amazing Vegetarian Recipes Using Butternut Squash
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| Here are Ten Easy and Amazing Vegetarian Recipes Using Butternut Squash, and many are vegan! |
My name is Kalyn and I am a butternut squash addict! I inherited this butternut squash infatuation from my Grandma Denny; every fall Grandma would hack apart giant butternut squashes from her garden, scrape out the seeds, and wrap pieces in foil and bake them in the oven. When it was done we'd eat the squash mashed up with lots of butter, salt, and pepper. Now I'm more likely to cut the squash in cubes and roast it with olive oil, but pretty much any way you cook it, I love the savory flavor of butternut squash. Whether you're already a confirmed fan of this most popular of winter squashes or trying it for the first time, you can't go wrong with one of these Ten Easy and Amazing Vegetarian Recipes Using Butternut Squash. (And if you have more good recipe ideas for butternut, let us know about them in the comments.)
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Wednesday, March 11, 2015
Autumn Harvest Soup with Butternut Squash Kale and Farro or Brown Rice
This delicious Autumn Harvest Soup with butternut squash and kale has some of my favorite fall and winter ingredients.
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(Autumn Harvest Soup was updated with better photos in November 2014.)
Sometimes recipes that just come together out of whatever's on hand turn out to be some of my favorites, and this Autumn Harvest Soup with Butternut Squash, Kale, and Farro (or Brown Rice) is one I came up with when I had butternut squash and kale and I'd been craving Farro, an ingredient I've loved ever since I tried it in Farro with Mushrooms. The butternut, kale, and farro combination here turned out to be wonderful, but if you wanted a gluten-free version you could make this with brown rice, which would also be very tasty.
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Sunday, March 8, 2015
Vegan Twice Baked Potatoes With Butternut Squash
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| An elegant "make ahead" side dish for the holidays Follow Foods For Long Life on FACEBOOK ! |
Holiday Potatoes
Whats a holiday dinner without a spud? One of my favorites, of course, is low fat, creamy vegan mashed potatoes with mushroom gravy. And one of the most popular holiday potato dishes on the site is the vegan sweet potato casserole which I also make EVERY Thanksgiving. Actually, I make it all winter long! But the "twice baked" potato can be a good holiday dish because you can make the little guys early in the day and just bake them right before dinner. I suggest you give them a try before the holidays since its not a good idea to experiment with new recipes when you have a house full of company! A mistake Ive made a few times in my life.
The Secret!
Even though they look pretty "cheesy", and I dont mean that in a bad way, the cheddar effect comes from a healthy dose of butternut squash! (Yet another way to sneak more veggies into an unsuspecting crowd!) A heaping tablespoon of Vegetarian Formula nutritional yeast gives it a cheese like flavor in addition to all the critical B vitamins it contains.
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| For easy removal of the potato after baking, carefully cut along the edges with a serrated knife |
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| Carefully scoop out the potato with a spoon |
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| Beat potatoes with butternut squash and other ingredients |
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| Rub a tiny bit of softened Earth Balance on top |
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| Sprinkle with paprika and bake |
Twice Baked Potatoes
Vegan, Gluten Free
[makes 4 servings]
2 large russet potatoes (.7 pounds or 300g each)
1 cup diced butternut squash, peeled and cleaned
1 tablespoon + 2 teaspoons gluten free Earth Balance, room temperature
1 tablespoon Red Star vegetarian formula nutritional yeast
2 tablespoons dairy free, gluten free milk (or more if potatoes are dry)
1/8 teaspoon garlic powder
Pinch cayenne
1/2 teaspoon salt, or to taste
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1 - 2 teaspoons sliced chives or tops of green onion
Preheat oven to 425 degrees F.
Scrub potatoes and poke each one several times with a fork so they dont explode while cooking. Place directly on the middle rack of a preheated oven for 60 to 70 minutes or until insides are soft.
While potatoes are baking, steam butternut squash until soft, about 15 minutes. Drain and set aside.
When potatoes are done, let cool to the touch and carefully slice in half lengthwise.
Cut carefully along the edge of each potato half with a serrated knife (see picture) being careful not to pierce the skin. Gently scoop out the potato with a spoon.
Place the scooped out potato, cooked squash, 1 tablespoon of Earth Balance buttery spread, nutritional yeast, dairy free milk, garlic powder, cayenne, salt and cumin in a large bowl and beat with an electric beater until creamy. Dont over-beat as that will make them gluey.
Place the mixture in the scooped out potato skins. Carefully rub a 1/2 teaspoon of soft Earth Balance on the top of each potato. Sprinkle with paprika. Bake or refrigerate until needed.
Preheat oven to 350 degrees F.
Bake potatoes for about 20 minutes until heated thoroughly. Top the hot potatoes with chives and serve.
Per serving: 213.1 calories, 4.8 g fat, 1.0 g saturated fat, 0 mg cholesterol, 5.6 g protein, 37.1 g carbohydrates, 4.8 g dietary fiber and 362 mg sodium.
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