Good Morning. The Tale of 2 Recipes

Butternut Squash Casserole

Version 1:
1 butternut squash
1 cup of white sugar
1 tsp vanilla extract
1 pinch of salt
2 Tablespoons all-purpose flour
3 eggs
1/4 cup margarine
Topping:
1/2 packages of vanilla wafers
1/2 cup margarine
1 cup brown sugar

Version 2:
1 butternut squash
1 scoop whey protein powder
2 eggs
1/2 cup brown sugar substitute
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Topping:
"with those little marshmallows on top"
2 oz cream cheese
Truvia to taste
 

Guess which one I'm going to make for the family?  Version 1 is 48.7 carbs per serving including the topping. Version 2 is 10.2 carbs per serving without the topping. I think the SF topping might add a carb or 2...not sure since I'm making it up.

Got any good recipes to share?

 

I'm doing butternut squash as my contibution for the dinner I am going to but I am going savory, not sweet.  I don't use reciepes but I'm using onions, garlic, butternut squash, olive oil, granny smith apples, thyme, sage and a little red wine.  I'll let you know how it turns out.

If I were going back to the store I would get some butternut squash and fix that Gina.  It sounds good.  I need to bookmark it to have it in the future.

I was going to make a jello cool whip pie(lite version), but am leaning towards a cheesecake(lite version).  I have to get my recipes out and find both recipes and decide.  I'll come back on and post them when I find them.

It is a cooking day for me today.  I love to cook so this is a great day for me. 

Linda

Here's the link, Linda. http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2076 314

 

here's a couple butternut squash recipes I've tried and/or plan to try:

Butternut Squash, Apple, Feta Au Gratin

2 1/2 Tbsp Olive Oil, divided

20 oz Butternut Squash, sliced into 1/8-inch thick pieces

Salt and pepper to taste

1/8 tsp ground nutmeg, divided

1 1/2 cups Greek yogurt

2 medium Granny Smith apples, cored, peeled, thinly sliced (about 2 1/2 cups)

3 oz Feta Cheese

 

Preheat oven to 350 degrees.

• Rub casserole dish with 1 1/2 Tbsp oil.  Place casserole dish on baking sheet. Cover bottom of dish with layer of squash; season with salt and pepper and half the nutmeg. Repeat with remaining squash; season with salt and pepper and remaining nutmeg. Fold in greek yogurt.
• Bake 30 min; remove from oven. Press squash/yogurt mixture down using spatula; return to oven. Bake 10 min; remove from oven.
• Toss apples with 1 Tbsp oil in small bowl.  Cover top of squash mixture with single layer of apple slices, overlapping slightly and pressing apple slices gently into creamy mixture with a spatula.
• Return casserole to oven; bake 45-50 min or until squash and apples are tender.  Remove from oven. Top with crumbles of feta; let cheese melt before serving.

 

Roasted Carrots & Squash

16 oz Baby-Cut Carrots

20 oz Butternut Squash, cut in 1-inch pieces

3 Tbsp Olive Oil

Salt and pepper to taste

1 Tbsp Lemon Juice

Preheat oven to 450 degrees.

• Toss carrots and squash with olive oil in large bowl; season to taste with salt and pepper. Roast on center rack of oven 20-30 min, until tender and lightly browned.
• Drizzle with lemon juice just before serving.

 

 

 

Butternut Squash with Baby Spinach

20 oz each Butternut Squash, cut in 1-inch cubes

3 Tbsp Olive Oil

Salt and pepper to taste

1 pkg (6 oz) Fresh Baby Spinach

1/2 cup Dried Cranberries

1/2 cup walnut halves and pieces

 

Preheat oven to 450 degrees.

• Toss squash with olive oil in large bowl; season to taste with salt and pepper. Arrange in single layer on large baking sheet. Roast 25- 30 min, until tender and brown. Remove from oven.
• Toss squash, spinach, walnuts, and dried cranberries in large shallow serving dish
•  
• I covered the concoction again and left in the cooling oven to better wilt the spinach...

Also planning to try a twice baked butternut squash (like twice baked potatoes) wish me luck!

I'd like to thank Wegmans for the recipe ideas that I've modified and they are becoming family favorites already

wow, those sound wonderful.  I may change what I am doing with my squash!!

I haven't tried it yet but this pie recipe looks good!

http://lconeday.blogspot.ca/2012/11/low-carb-thanksgiving-pe can-pie-gluten.html

You can make your own (almost sugar-free brown sugar!

http://yourlighterside.com/make-your-own-almost-sugar-free-b rown-sugar/

Low carb marshmallows!

http://www.lowcarbluxury.com/recipes/recipe-dessertmisc04.ht ml

 

I hate to cook but my daughter in law requested the cauliflower I brought last year.  I got the recipe online for Ruby Tuesday's mashed cauliflower.  It is very easy and the only change I made was using splenda instead of the tablespoon of sugar it called for.

While I was feeling ambition I also make Nik's 4 cheese cauliflower since it sounded so good.  I haven't tried it get but it looks real good.  The only change I made on that one was using gluten free bread crumbs instead of the real thing.  Oh, and I used sour cream instead of Greek yogurt and full fat butter instead of light.

I also made the New  York cheesecake I brought last year.  Her grandpa is diabetic and he was happy there was a dessert he could eat so I sent him home with the leftovers since only him and I had some.  It is sugar free and gluten free and was very good.  This year I plan on taking some of it home if there is any left.

Recipes on request.  I didn't know if anyone was interested at this late time but if you are I'll be happy to post them.

Thanks, I didn't know the Ruby Tuesdays mashed cauliflower had sugar in it. Going out to Google right now unless you want to post it.

You probably found this but if not here it is:

 

ruby tuesday creamy mashed cauliflower   1 head cauliflower 3/4 cup water 1 tbls corn starch 1/3 cup heavy cream 1 teaspoon sugar 3/4 tsp salt 1/4 tsp black pepper 1/8 tsp garlic powder 1/8 tsp onion powder   1. divide a head of cauliflower into florets that are all roughly the same size. steam cauliflower peices over boiling water for 15-20 minutes or until tender. drain and toss in a bowl of ice water to stop cooking.   2. when cauliflower has cooled, put them in a food processor along with 1/2 cup water. puree the cauliflower on high speed untill smooth, but with a few peices of small bits for texture.   3. pour all of puree into medium sauce pan. dissolve the cornstarch in the remaining 1/4 cup of water and add the solution to the cauliflower.   4. add the cream, salt, white pepper, garlic powerd, and onion powder to the caulifflower and stir. set the saucepan over medium heat and cook, stiring often for 5-10 minutes or until thick   I also left out the water.  It was just too thin the first time I tried it.  I used a tiny amount of water, about a tablespoon, to dissolve the corn starch but other then that I didn't use any.  It still comes out pretty thin but very tasty.