Butternut Squash Stuffing - Best Vegetarian Twist!!
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Spicy Maple Roasted Butternut Squash & Brussels Sprouts with Crispy Bacon
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Swedish Waffles With A Butternut Squash Twist | Rachel Khoo: My Swedish Kitchen
Inspired by the seasonal fresh produce in Sweden, Rachel Khoo creates Swedish waffles with butternut squash and praline cake with parsnips.
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The Ultimate Butternut Squash Risotto Recipe: What's the Twist?
The twist in this butternut squash risotto is the garnish and the way it's cooked. Check out the recipe! I will also show you how to make it slightly lower carb. Big flavor here in this recipe, don't miss out.
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Butternut Squash Risotto Recipe
Ingredients:
1 cup Arborio rice
1 cup cauliflower rice
½ of a large onion, superfine dice`
3 cups butternut squash, trimmed and cubed 1 inch size
5 cups chicken broth or stock
½ cup parmesan cheese, grated or shredded
4 cloves garlic, minced
½ - ¾ tsp. Salt
½ cup white wine, I used sauvignon blanc
1 Tbsp. butter, cut into small pieces
Olive oil
Pepper to taste
18 leaves of fresh sage, rolled and chopped
Directions:
Preheat the oven to 375 degrees F.
To roast the butternut squash:
Place parchment paper on the bottom of a baking sheet and place the cubed butternut squash on top. Drizzle with olive oil and message it in with your hands. Season with salt and pepper and place in the oven for 55 minutes turning over half way through the cooking time. Take out of the oven and keep warm.
To make the fried sage:
In a small frying pan over medium heat, add 2 tsp of olive oil and once hot add the chopped sage and cook until the leaves turn a dark green and become a bit crispy. Stir frequently. Do not cook them until they turn brown. Place the crispy sage on a paper towel covered plate to drain.
Pour chicken broth into a saucepan and place it near the pan you are cooking the rice in. Heat this until it’s hot and then lower the temperature to keep it warm while cooking risotto.
In a large frying pan over medium high heat, pour in a couple tablespoons of olive oil and swirl to cover the bottom of the pan. Then add the onion and a pinch of salt. Saute the onion, stirring frequently for 7 minutes. Add the garlic and stir for 1 minute more.
Add the rice to the pan and stir to coat the rice with the oil and cook for 2 - 3 minutes. The rice should turn translucent.
Add the wine and stir until the wine cooks out. The wine is optional but adds to the flavor. Begin adding broth to the rice by the cupful, stirring and cooking until the liquid evaporates and thickens. Make sure you see a low boil as this cooks. Just keep repeating this process until the rice is fully cooked in about 30 minutes.
Taste the rice to make sure it is done. If not, add more broth and stir while it simmers to ensure the rice cooks. Then add the cauliflower rice and a ½ tsp. of salt to the pan and stir. Add more broth if it appears dry.
Turn the heat to low and add the butter, stir to melt it in. Then add the parmesan cheese and stir to melt that in also. Add the butternut squash and stir. If the butternut squash has cooled too much, you can stir it in, cover with a lid and let it heat on low heat for 5 minutes.
Garnish this with the fried sage and serve. Enjoy!
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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Roasted Brussel Sprouts and Butternut Squash with Bacon and Onions | I Heart Recipes
Hey y’all! My Roasted Brussel Sprouts and Butternut Squash with Bacon and Onions is a wonderful and tasty side dish that’s perfect for the holidays.
Brussel sprouts are one of my favorite vegetables, ever since I was a little girl. I used to call them baby cabbages, LOL! My mom would make them on the stovetop with a little butter and seasonings. Now I make my brussel sprouts a tad different. This recipe is one that I like to serve at the holidays. It’s a hit with family and friends, too!
Simply throw some frozen whole brussel sprouts (or fresh if you prefer), peeled and chopped butternut squash and sliced onions in a bowl. Fry up some bacon until golden brown and crisp. Remove from the pan and set aside. Don’t throw out that bacon fat, y’all! Drizzle it over the vegetables, season and toss until well coated. Place the veggies in a baking dish and roast until done. Crumble the bacon over the top and serve. That is it, fam! Simple, flavorful and delicious.
Find the recipe here:
Timestamps for video:
0:12 - Start with frozen or fresh brussels sprouts.
0:18 - We’ll be using a fresh Butternut Squash.
0:22 - Peel the squash and remove the seeds.
0:27 - Chop the squash into cubes.
0:32 - Slice a large onion.
0:40 - Fry up some bacon.
0:51 - Remove the bacon and set aside.
0:53 - Reserve the bacon drippings.
0:55 - Add the brussels sprouts, squash and onion to a large bowl.
1:09 - Season with salt and pepper.
1:13 - Pour in the bacon drippings.
1:25 - Mix until well coated.
1:34 - Sprinkle in red pepper flakes.
1:45 - Roast at 425 degrees for 20-25 minutes.
1:59 - Top with bacon pieces.
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Butternut Custard Pecan Pie | Special Diet Recipes | Whole Foods Market
This creamy butternut custard is a new twist on winter squash you didn’t know you needed on your Thanksgiving table…until now that is! Made with a ground pecan crust, this gluten-free and grain-free dessert bakes up soft and tender while holding its shape when sliced. For best results, chill the pie until cold before cutting. Find the recipe here
SUBSCRIBE:
Serves 8
Ingredients:
2 cups pecan halves, divided
1 tablespoon coconut oil, plus more for the plate
1 tablespoon plus 1/2 cup pure maple syrup
2 cups cooked, mashed butternut squash
3 large eggs
1 cup unsweetened plain almondmilk or cashewmilk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon fine sea salt
Method:
Preheat oven to 350°F. Oil a deep 9-inch pie plate with coconut oil; set aside.
In a food processor, coarsely grind 1 1/2 cups of the pecans until pea-sized. Add oil and 1 tablespoons of the maple syrup. Pulse just until well combined then transfer pecan mixture to the prepared plate and press into the bottom of the plate only; set aside.
In the food processor, purée squash with eggs, almondmilk, remaining 1/2 cup maple syrup, cinnamon, nutmeg and salt. Pour filling over the pecan crust in the pie pan and bake for 30 minutes.
Meanwhile, finely chop remaining pecans. Sprinkle pecans along the outer edges of the pie and return to the oven for another 30 minutes, or until filling is set and firm. Cool pie on a rack then transfer to the refrigerator to chill before serving.
Nutritional Info:
Per Serving: 330 calories (210 from fat), 24g total fat, 2.5g saturated fat, 80mg cholesterol, 120mg sodium, 27g carbohydrates, (5 g dietary fiber, 16g sugar), 7g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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