Kale, Butternut Squash, and Onion Frittata

Kale, Butternut Squash, and Onion Frittata
Sweet butternut squash, Kale, & sautéed onion is incorporated into a colorful frittata that makes a great breakfast that is a tasty and low-calorie meal.
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Recipe type: Breakfast, Brunch
Serves: 1 - 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ⅓ cup Egg Creations (or any carton of egg whites)
  • ½ cup butternut squash chopped into very small ¼ cubes (save the rest for another use)
  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, chopped
  • Kosher salt and freshly ground pepper, to taste
  • ½ teaspoon Squash seasoning**
  • 1 ½ cups kale leaves (about 2 stems), chopped (ribs and stems removed)
Directions
  1. Preheat the oven to 450 F
  2. Beat the egg whites in a large mixing bowl with a large whisk until they form soft peaks. Season with some salt and pepper. Set the eggs aside in the fridge while you cook the vegetables. Combine the cubed butternut squash with ⅓ cup water in a large, non- stick, oven-safe skillet over high heat. If you don’t have a large non-stick skillet, you can use a regular, oven-safe skillet. Just be sure to coat it thoroughly with oil. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, just until all the water has evaporated and the sweet potato is soft on the outside, about 8-10 minutes. As soon as the water is evaporated, add the olive oil and onion, stir together, and season with Squash seasoning, salt and pepper. Cook over medium heat, often stirring, until the onion starts to soften, about a minute. Add the chopped kale and cook, often stirring, until the kale is wilted and dark green, about 2 minutes more. Spread the vegetables evenly over the bottom of the skillet, and then pour the egg mixture on top and spread it in an even layer. Bake in the preheated oven until the frittata is puffed, cooked through, and very lightly browned on top, 5 to 6 minutes.
  3. Let the frittata cool in the skillet for 5 minutes, then flip it onto a cutting board and cut it in half.
Notes
**For the Squash Spice mix 1 tablespoon onion powder,1 tablespoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon kosher salt,2 tsp brown sugar. This mix makes a lot but is wonderful with any roasted squash recipe just save the rest in a spice jar or zip lock baggy.

You can use sweet potato or yams for the butternut squash and chopped onion for the shallot.

Frittatas are essentially Italian style open-faced omelettes. Unlike a classic French omelette, frittatas don’t get folded over, and getting a little browned on the edges is encouraged.
Nutrition Information
Serving size: 182 grams Calories: 88 Fat: 2.4 Carbohydrates: 16 g Sodium: 32 mg Fiber: 2.4 g Protein: 2.8 g Cholesterol: 0

 

Kale Salad with Roasted Grapes & Butternut Squash

 

Kale Salad with Roasted Grapes & Butternut Squash
This is a great mix of flavors and not hard to make. This salad, which is a combination of squash, roasted grapes, and pineapple is a melody of savory, spicy and sweet flavors. It is tossed with a spiced mustard and sherry vinaigrette, making this salad as delicious as it is filling
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Serves: 4-6
Ingredients
  • For the vinaigrette:
  • 1 Clove garlic, smashed and minced
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon paprika
  • 1 pinch sea salt
  • ¼ cup extra-virgin olive oil
  • For the salad:
  • ½ small butternut squash, trimmed, peeled, halved, and seeded about 350 grams
  • ½ teaspoon sea salt
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon chili pepper flakes
  • 1 pinch paprika
  • 1 pinch black pepper
  • 2 teaspoons brown sugar
  • 2 ½ teaspoons extra-virgin olive oil, divided
  • 2 cups seedless black or red grapes, cut in half if large
  • ⅓ cup pineapple pieces
  • 6 cups kale leaves, chopped
  • ⅓ cup peanuts
  • ¼ cup feta cheese
Directions
  1. In a medium bowl, whisk together the garlic, vinegar, Dijon, honey, paprika, and sea salt. Slowly whisk in the olive oil until emulsified. set aside.
  2. Preheat oven to .
  3. Line 2 large baking sheets with parchment paper. (If you have a large oven, you can make arrangements to roast everything at once; otherwise, it's best to roast the squash first and then the grapes after.)
  4. Slice the butternut squash into thick wedges or triangles, as evenly as possible.
  5. In a small bowl, combine the sea salt, brown sugar, chili powder, chili flakes, paprika, and black pepper. Set aside.
  6. In a large bowl, toss butternut squash wedges with 2 teaspoons olive oil and most of the spice mixture. Arrange the wedges with plenty of room on the prepared baking sheets. Slide into oven and roast for 20 minutes, then use tongs to turn each wedge and slide the baking sheet back into the oven to roast for another 15 to 20 minutes more, or until squash is tender and edges are lightly browned. Set aside to cool.
  7. In the same bowl used for the squash, toss grapes with ½ teaspoon olive oil and the remaining spice mixture. Spread a fresh layer of parchment on your baking sheet of choice, arrange the grapes, and slide the sheet into the oven. Bake, shaking pan once or twice, for 8 to 10 minutes total, or just until the grapes start to burst.
  8. Toss kale leaves with 1 teaspoon oil and massage into the leaves (this will soften the hard edges of the kale). Add the pineapple, butternut squash and roasted grapes with any of the grape juice in the pan. Add the dressing and toss to coat well. Scatter Feta Cheese and peanuts on top of the salad.
  9. Serve warm or at room temperature.
Nutrition Information
Serving size: 228 g Calories: 190 Fat: 14 g Saturated fat: 2.7 g Trans fat: 0 g Carbohydrates: 13.6 Sugar: 3.7 g Sodium: 334 mg Fiber: 2.6 Protein: 5.8 Cholesterol: 6 mg

 

Squash with Dates and Thyme

Squash with Dates and Thyme
This so delicious dish is a blend of the sweetness of the squash, dates, and coconut oil which is balanced by the garlic and thyme.
Source:
Serves: 2-3
Cook time: 
Total time: 
Ingredients
  • 1 small acorn squash (about 3 lb.), scrubbed, cut into ½” wedges
  • 1 tbsp. of fresh thyme
  • 1 garlic clove, minced
  • 1 tbsp. olive oil
  • ½ tbsps. coconut oil or unsalted butter
  • Kosher salt and freshly ground black pepper
  • 12 dates, pitted,
  • Flaky sea salt (such as Maldon)
Directions
  1. Preheat oven to 425°. Toss squash, thyme, garlic, olive oil, and coconut oil in a large baking dish; season with kosher salt and pepper. Roast, tossing occasionally, until almost tender, approx. 30 minutes. Reduce the heat to 300 Add dates; toss to coat. Roast until squash are very tender and dates are soft, approx. 10 minutes.
  2. Arrange squash, dates, garlic, and thyme on a platter, spoon any oil in dish over squash, and sprinkle with sea salt.

squash with dates

SCALLOPS WITH BUTTERNUT SQUASH CAPONATA

SCALLOPS WITH BUTTERNUT SQUASH CAPONATA
This Fall serve your guests this exclusive scallop recipe for a perfect wow.
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Serves: 3-4
Ingredients
  • For the butternut squash caponata
  • 1 tbsp. Extra-virgin olive oil
  • 1 tbsp. Butter
  • 2 Shallot each, finely minced
  • ½ cup white onions chopped
  • 2 cups, diced Butternut squash
  • 2 sprig thyme
  • ½ cup dried gourmet mushrooms soaked in water for 20 minutes
  • ¼ cup Pinenuts, toasted
  • ½ cup Golden raisins (optional: soaked in water for 20 minutes)
  • 2 Garlic cloves
  • 3 tbsp.Sherry vinegar
  • 2 tbsp. Sugar
  • 2 tbsp. Chives
  • ¼ cup fetta cheese
  • For the scallops
  • 12 Scallop, hinge removed, blotted dry
  • 2 tbsp.Extra-virgin Olive oil
  • 1 tbsp. Butter
  • 1 sprig thyme
Directions
  1. For the butternut squash caponata
  2. In a sauté pan, add extra-virgin olive oil and butter, shallots, onions and thyme. Cook until translucent.
  3. Add garlic, mushrooms and butternut squash and cook until tender over medium high heat, about 5-7 minutes.
  4. Deglaze with sherry vinegar. Evaporate the liquid and add the sugar and raisins .
  5. Sprinkle with chives, pinenuts and fetta cheese and serve under scallops.
  6. For the scallops
  7. Season the scallops with salt and pepper. Heat a large sauté pan over medium high heat until hot. Add the oil, until hot. Add the scallops to pan. Cook the scallops without moving them on one side for 2-3 minutes. Don't turn over until you have a golden brown crust.
  8. Flip scallops and add butter and thyme sprig and cook for 2 minutes longer, basting frequently with the foaming butter. The scallops are done when they start to puff.
  9. Remove from the pan, blot on paper towels and place the atop of the butternut squash caponata.
Notes
What is a Caponata
The recipe above is a variation of the traditional Caponata as it is made with Butternut squash.
Caponata (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.
Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.
Equally delicious using thyme instead of rosemary.
This link is to the Video made by Michael White on how to cook Truffle Scallops with butternut squash caponata It is a variation of the recipe above but will show you how to go about cooking this recipe.

 

Glazed Butternut Squash with Sage & Toasted Pecans

Glazed Butternut Squash with Sage & Toasted Pecans
Butternut squash already has such a sweet and rich taste to it so when mixed with other flavors, this winter fruit really is enhanced and makes for a show stopping side dish!
Serves: 4
Cook time: 
Total time: 
Ingredients
  • 1 large butternut squash, peeled and cut into 2-inchpieces (about 4 cups)
  • ½ cup apple cider
  • ¼ cup water
  • 1 Tbsp. honey
  • 2 tsp. sugar in the raw
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ cup chopped pecans, toasted
  • 1 Tbsp. fresh sage, chopped
  • 1 tsp. fresh thyme
Directions
  1. In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, honey, sugar, salt and pepper.
  2. Bring to just a boil, then cover and reduce heat allowing everything to simmer for about 25 minutes, stirring occasionally.
  3. Uncover and cook an additional 5 minutes until liquid has thickened and the squash is tender.
  4. Pour mixture into a large bowl and add chopped pecans, sage and thyme. Mix together and serve immediately. Enjoy!
Notes
Could use sweet yams for this or combination of both. If following weight watchers + this recipe is worth 5 pts.
Nutrition Information
Serving size: 1 cup Calories: 166 Fat: 4.8 g Carbohydrates: 32.7 g Fiber: .7 g Protein: 2.5 g

 

Roasted Harvest Vegetables

Roasted Harvest Vegetables
A medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg
Source:
Serves: 10⅔ cup servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 teaspoon Lawry's® Seasoned Salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • 3 tablespoons olive oil
  • ½ teaspoon McCormick® Nutmeg, Ground
  • 2 cups cut-up red potatoes, chunks
  • 1½ cups cut-up carrots, chunks1½ cups cut-up red onions, chunks
  • 1½ cups cut-up butternut squash, chunks
  • 1½ cups cut-up parsnips, chunks
Directions
  1. Preheat oven to 450 F . Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
  2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
  4. For Sweet & Savory Roasted Harvest Vegetables: Prepare as directed, using 1 tablespoon packed brown sugar, 1 teaspoon McCormick® Ground Cinnamon, ½ teaspoon each McCormick® Ground Ginger and salt, and ¼ teaspoon McCormick® Ground Nutmeg for the seasoning mixture.
Nutrition Information
Calories: 100 Fat: 4 g Carbohydrates: 15 g Sodium: 165 mg Fiber: 3 g Protein: 1 g Cholesterol: 0

 

Oven Roasted Squash, Brussels sprouts and Red Onions

Oven Roasted Squash, Brussels sprouts and Red Onions
These Oven Roasted Vegetables make a marvelous addition to any meal. The nutmeg and sage truly enhance the natural taste of the vegetables and give them a rustic fall quality
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 teaspoon seasoned salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • ½ teaspoon McCormick® Nutmeg, Ground
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 lb. Brussels sprouts
  • 1 small butternut squash, peeled and cut into chunks
  • 1 large red onion, peeled and cut into chunks
  • 3 tablespoons olive oil
Directions
  1. Preheat oven to . Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
  2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Notes
This recipe can be easily reduced to the number of servings you will need.

Mashed Butternut Squash

Mashed Butternut Squash
Sautéed onions and garlic provide a savory backbone, while shredded apple, warm spices, and maple syrup add depth and sweetness
Serves: 8
Ingredients
  • 4 pounds butternut squash, peeled, seeded, and cut into pieces (10 cups)
  • 3 tablespoons vegetable oil
  • Salt and pepper
  • 4 tablespoons unsalted butter
  • 2 Granny Smith apples, peeled and shredded (2 cups)
  • 1 onion, chopped fine
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons maple syrup
Directions
  1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Combine squash, oil, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Spread squash in even layer on prepared sheet. Roast until tender and starting to brown, 40 to 50 minutes, rotating sheet halfway through roasting.
  2. Meanwhile, melt butter in Dutch oven over medium-low heat. Add apples, onion, and ¼ teaspoon salt and cook, covered, until apples are soft, about 5 minutes. Uncover and continue to cook, stirring occasionally, until apples and onion are golden brown, 5 to 7 minutes longer. Add garlic, cumin, coriander, cinnamon, and cayenne and cook until fragrant, about 30 seconds. Remove from heat, cover, and set aside while squash finishes roasting.
  3. Add squash and maple syrup to pot. Mash with potato masher until mostly smooth. Season with salt and pepper to taste. Serve.
Notes
Cutting the squash into uniform chunks ensures even cooking. To avoid watery, stringy mashed squash, cube the squash to cut through the tough fibers, and then roast it in a hot oven to concentrate the flavor and evaporate the moisture

SAUSAGE STUFFED ACORN SQUASH

SAUSAGE STUFFED ACORN SQUASH
Very Tasty. Acorn squash gets a sweet-and-savory treatment when stuffed with sausage, onion, spinach and cranberries to make this pretty autumn entree. Cooking the squash in the microwave makes this quick enough for a busy weeknight
Serves: 4
Ingredients
  • 2 medium acorn squash
  • 1 pound bulk spicy pork sausage (Spolumbo's)
  • ½ cup chopped onion
  • 1 egg
  • 2 Tbsp milk
  • 1 cup baby spinach finely chopped
  • 1½ cup Panko bread crumbs
  • ½ cup dried cranberries
Directions
  1. Cut squash in half, remove & discard seeds
  2. Place squash cut side down on a cookie sheet. Bake in oven for 20 minus or until tender at 375 degrees.
  3. Meanwhile, crumble sausage into a large skillet and add onion. Cook over medium heat till meat is no longer pink. Drain. In a large bowl, beat egg and milk stir in the spinach, bread crumbs, cranberries and sausage. Can just throw spinach in pan then cranberries then egg milk mixture then breadcrumbs.
  4. Turn squash cut side up. Stuff with sausage mixture. Cover and heat through out
Notes
Cooking the Squash and the reheating can be done in the Microwave making it a quick meal. Cook squash 10 - 12 minutes in the microwave on high until tender. When stuffed with the sausage mixture cover and microwave on high for 2 to 3 minutes or until a thermometer reads 160 F
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