ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
BUTTERNUT SQUASH ROLLS
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERNUT SQUASH RICE PAPER ROLLS
Sweet butternut squash stands in perfectly for the sweet shrimp in an otherwise traditional Vietnamese spring roll.
Provided by Julia Moskin
Categories appetizer
Time 45m
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
- Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
- To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
- In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
- For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chile oil and sesame oil, and taste. If desired, add additional soy sauce.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS
Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.
Provided by Soup Loving Nicole
Categories Trusted Brands: Recipes and Tips Swanson®
Time 34m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
- Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
- Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
- Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
- Stir the quinoa and pumpkin seeds into the roasted squash.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 34.9 g, Cholesterol 17.8 mg, Fat 16.2 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 486.8 mg, Sugar 2.1 g
BUTTERNUT SQUASH & PUMPKIN SEED RICE PAPER ROLLS
Make and share this Butternut Squash & Pumpkin Seed Rice Paper Rolls recipe from Food.com.
Provided by Calluna
Categories Asian
Time 1h15m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- Preheat over to 400°F Drizzle squash with oil and toss to coat. Roast in a single layer for about 1/2 hour until soft and slightly caramelized, turning halfway through. Transfer to a plate to cool.
- Cook vermicelli according to package instructions. Drain and run under cool water to stop cooking. Set aside to cool slightly.
- Soften rice wrappers according to package instructions. Handle gently -- they are fragile!
- Place about 1/4 c noodles in the lover third of the wrapper, leaving about 1.5 inches of space from the bottom and sides. Place a layer of butternut squash above the noodles. Sprinkle with cilantro and pumpkin seeds.
- Fold in sides of wrapper and then roll, firmly but gently, from the bottom. Place on serving plate seam-side down. Cut in half when ready to serve.
Nutrition Facts : Calories 79.1, Fat 2.6, SaturatedFat 0.5, Sodium 20, Carbohydrate 13, Fiber 1.1, Sugar 0.9, Protein 1.7
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STUFFED BUTTERNUT SQUASH WITH CHICKEN AND RICE RECIPE
From sparklesofyum.com
4.5/5 (11)Category Entree,DinnerServings 2Total Time 59 mins
- Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the seeds, and discard. Rub the flesh with olive oil and sprinkle with Montreal Seasoning. Spray a large cast iron skillet, baking dish or sheet pan and place butternut squash flesh side down. Bake for 35-45 minutes, until tender (when you can easily stick a toothpick or paring knife through)
- While that's cooking start your rice and in a large skillet over medium heat, 1 tablespoon olive oil. Add onion and cook 3-4 minutes. Stir in garlic and cook 30 seconds, then stir in ground chicken. Season with Montreal and Curry Powder. Cook to no longer pink. Add the cranberries toward the end just to plump a bit.
- When squash is done remove from oven flip over with a spatula, scoop a little more squash out to make a little boat through the middle. I diced the excess squash up and mixed in with the chicken stuffing.
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