Posts Tagged ‘butternut squash’

I adapted a recipe for pumpkin risotto from The Silver Spoon Cookbook.

Makes 4  servings

2 cups peeled and chopped butternut squash

2 garlic cloves

1 apple peeled and chopped

5 cups vegetable broth

1 1/2 cups arborio rice

1 Tbs butter or butter substitute (I used smart balance and it was fine)

2 oz goat cheese

2 tspn olive oil

1. Melt the butter in a large pot and add the squash. Cook over medium heat for 5 minutes. Add 1/2 cup of water, crushed garlic, and salt and pepper. Cover and simmer for 15 minutes until soft, stirring occasionally.

2. While the squash is cooking bring the broth to boil in a separate pot.

3. Mash the squash in pot and add the rice. Stir to mix completely.

4. Add one ladelful of the hot broth to the pot with the rice. Stir until completely absorbed.

5. Continue adding one ladelful at a time until the risotto reaches the correct consistency.

6. When the risotto is almost fully cooked, add the chopped apple and goat cheese and season with salt and pepper.

7. Mix in the olive oil just before serving.


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This serves 2

1/2 cup whole wheat cous cous

1 1/4 cup butternut squash soup, divided into 3/4 and 1/2 cups

1/4 cup water

1 package “chicken” strips, I like these

hot sauce

1/2 cup peas

1. Add a few dashes of hot sauce and black pepper to the 1/2 cup portion of soup. Add the “chicken” , making sure it is completely coated with liquid. Cover and let sit for at least 30 minutes.

2. Prepare the cous cous using 3/4 cup of soup and 1/4 cup of water instead of all water.

3. After marinating the “chicken” brown it in a frying pan sprayed with cooking spray.

4. Add the peas to the cous cous and serve with the chicken on top.

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This serves 2

1 cup pre cooked lentils
1 egg
1/4 cup corn meal
6 “chicken” nuggets
3/4 cup plain greek yogurt
1 handful walnuts
2 shakes of red pepper flakes
1 tspn olive oil
optional pomegranate seeds

1. Mix the egg, lentils, and corn meal together cook over medium heat in a frying pan sprayed with cooking spray. Stir occasionally to make sure nothing sticks and burns. The end result should be crumbly and a little crispy but still moist.
2. While the lentil mixture is heating blend the yogurt, walnuts, olive oil, and pepper flakes in a food processor until creamy.
3. Heat the “chicken” and serve on top of the lentils. Then top the whole thing with the sauce.
4. I did not have pomegranate seeds when I made this, but I think that the tanginess would be amazing on top of this sauce. It would be like a wonderful dish I had in Mexico with pomegranate seeds on top of a walnut sauce.
5. I served this with a side of steamed butternut squash and cauliflower sprinkled with salt and pepperimg00038-20090129-1958

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This is recipe is as easy as it sounds. I was trying to use some leftover steamed veggies and put this together.

Ingredients (for 2)
1/2 cup steamed cauliflower
1/2 cup steamed butternut squash
2 “chicken” patties
2 whole wheat tortillas
2 oz cheese (chedder, muenster, babybell all work well)
cooking spray
salt and pepper

1. If you are using a frozen “chicken” patty, heat for half of the time indicated on the package
2. Place 1 tortilla in a sprayed frying pan and heat over medium heat
3. Cut the “chicken” into thin strips (about the width of your pinky).
4. Arrange half of the veggies “chicken” on half of the tortilla.
5. Grate the cheese over the veggies, sprinkle on some salt and pepper, and fold the tortilla in half.
6. Allow to cook and flip over once so that both sides are slightly browned
7. Repeat with the second tortilla

I ate mine with a little bit of sour cream seasoned with hot pepper flakes. It would be great with guacamole too.

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