Tag Archives: healthy

Crusted Butternut Squash

It’s no secret that I LOVE butternut squash.  This time of year, there’s always an extra batch of this Winter Squash soup in the fridge.  Over the summer, I found a recipe for Crusted Butternut Squash and let me tell you – last night when I finally tested it out, it did not disappoint.  I had the produce guy cut the squash in half, and to my surprise, he even scooped the seeds for me (bonus!).  To prepare, I just had to peel the squash (which I do, carefully with a knife, after I section each half, in half), then cut into 1/4-inch slices.  For the crumbs, I used whole wheat panko, and gave them a whirl in the mini food processor, with all the ingredients, except cheese (I omitted).  Baking was simple, and gave me time to make a salad.  By the time the timer went off, the house smelled great and the final product was even better!  Scott had a late night at work, and when he enjoyed, at room temperature, he thought it was really good too.  We will definitely be making this recipe again!

Some notes

  • My squash was about 2 lbs. and I used two baking sheets, lined with parchment.
  • To coat the squash with olive oil and nutmeg, I put it all in one pile to coat, and then placed on two baking sheets.  Also, there’s barely any oil in this recipe, so to cook properly I would not reduce the amount.
  • I used ground nutmeg, rather than “fresh ground” – still tasted great!  It’s a really unexpected flavor that makes this recipe a winner.
  • Preparing fresh thyme can be tedious, so this part takes a little patience, but really adds to the overall flavor.
  • I ended up cooking it a few minutes longer than 30, only because my squash really didn’t brown.  Perhaps I didn’t coat the oil properly, or my pieces were too thick.  Just keep an eye on it after 25 minutes, and adjust accordingly.

Crusted Butternut Squash

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Faux Pancakes + Real Apples (for Dinner)

A few years ago, I stumbled upon Bethenny Frankel’s turkey burger recipe and it is a definite hit for company.  What I didn’t know about, until earlier this week, was her recipe for a “faux pancake.”  It is probably one of the easiest things to whip up for a weeknight dinner.  In fact, it was so delicious and quick to make, we didn’t even have time to take a picture!  The maple syrup in this recipe never fails to be that perfect comfort as the weather gets colder.  We paired our pancakes with a green salad and a chopped apple.  I think next time, we might try it with the apple on top of the pancake instead!

Some notes

  • I used 2 fresh egg whites, and 1 egg – because that’s what I had in the house.  Per her recipe, liquid egg whites will also work – but I wouldn’t substitute the 1 whole egg.
  • I used raw sugar, not sweetener.
  • Instead of cooking spray, I used 1/4 tsp. of Earth Balance butter for each pancake (I was told years ago that cooking spray on non-stick pans can ruin the surface)

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