BUTTERNUT SQUASH WITH WHOLE GRAINS
Fresh thyme really shines in this hearty slow-cooked side dish featuring tender butternut squash, nutritious whole grain pilaf and vitamin-packed baby spinach. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 4-qt. slow cooker, combine the first 8 ingredients. Stir in broth., Cook, covered, on low 4-5 hours or until grains are tender. Stir in spinach before serving.
Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
WHOLE GRAIN PASTA WITH GRILLED CHICKEN AND BUTTERNUT SQUASH
This is a great high-protein meal. So yummy even the kids will want seconds! If you eliminate the chicken, this would also be a great vegetarian meal.
Provided by mstopka
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
- Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
- While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
- While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.
Nutrition Facts : Calories 392 calories, Carbohydrate 48.4 g, Cholesterol 27.4 mg, Fat 15 g, Fiber 6.6 g, Protein 19.1 g, SaturatedFat 3 g, Sodium 198.9 mg, Sugar 4.9 g
BARILLA WHOLE GRAIN PENNE WITH ASPARAGUS, BUTTERNUT SQUASH AND OVEN-DRIED TOMATOES
Provided by Food Network
Time 2h11m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- PREHEAT oven to 225 degrees F.
- PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
- BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
- COOK pasta according to package directions.
- Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
- ADD asparagus to the skillet. Saute for 2 minutes.
- REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
- DRAIN pasta and add to the skillet. Mix well.
- TOP with cheese before serving.
- Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.
TWICE-ROASTED SQUASH WITH PARMESAN BUTTER AND GRAINS
While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.
Provided by Chris Morocco
Categories Bon Appétit Dinner Vegetarian Squash Butternut Squash Parmesan Lemon Grains Seed Raisin
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Place a rack in middle of oven; preheat to 300°F. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Tear or cut squash in half and let sit until cool enough to handle.
- Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.
- Carefully move rack to upper third of oven and increase oven temperature to 450°F. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10-12 minutes.
- While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat.
- Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
- Do Ahead
- Whole squash can be roasted 4 days ahead. Keep intact and chill.
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