Sweet Savory Butternut Squash And Wild Rice Sauté Recipes
WILD RICE AND SQUASH PILAF
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. -Erica Ollmann, San Diego, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.
Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SWEET & SAVORY BUTTERNUT SQUASH AND WILD RICE SAUTé
I came up with this recipe while I was trying to get rid of some leftovers and refrigerator odds and ends. The crisp beans, creamy squash, and savory seasonings complement each really nicely. If you have rice and squash already cooked, it's a snap to put together. Serves 2 as a main dish, 4 as a side.
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Warm oil in a large sauté pan over medium heat.
- Place green beans and shallots in pan and cook 3 minutes.
- Add garlic, squash and herbs; cook another 2-3 minutes, until beans are crisp but tender.
- Add rice and cook until heated through. Season to taste with salt and pepper.
- *NOTE: To roast squash, cut in half lengthwise and scoop out the seeds. Spray cut surface with olive oil, and place cut side up on a baking pan. Place pan on center rack in a preheated 400°F oven and roast 45 minutes, until fork-tender. When squash is cool enough to handle, scoop out flesh and cut into cubes (1/2-1 inch).
Nutrition Facts : Calories 293.6, Fat 7.5, SaturatedFat 1.1, Sodium 18.9, Carbohydrate 52.9, Fiber 8.4, Sugar 4.8, Protein 9
SWEET BUTTERNUT SQUASH
Make and share this Sweet Butternut Squash recipe from Food.com.
Provided by Miss Erin C.
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut the squash in half and take out the seeds.
- Bake at 350 for 30 minutes with the cut side down.
- Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
- Salt and pepper if desired.
Nutrition Facts : Calories 769.8, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 342.3, Carbohydrate 120.3, Fiber 11.3, Sugar 65.9, Protein 6.1
SAVORY ROASTED BUTTERNUT SQUASH
This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!
Provided by kris
Categories Side Dish Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
- Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g
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- Add all remaining Wild Rice ingredients to the skillet. Cover and reduce heat to low. Gently simmer 45-60 minutes, or until rice is tender, stirring and replacing lid occasionally towards the end of cooking. Add additional water if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once rice is tender, remove from heat (with lid on) and let steam 10 additional minutes (this will make for fluffier rice).
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