Barley Risotto with Butternut Squash

December 12, 2011 at 10:14 am (Main Dish, Side Dish)
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Source: Country Living

Servings: 4

Ingredients

  • 2 1/2 cup(s) Peeled, Chopped Butternut Squash
  • 2 tablespoon(s) Extra-Virgin Olive Oil
  • pinch of salt
  • Freshly Ground Pepper
  • 5 cup(s) Low-Sodium Chicken Or Vegetable Broth
  • 1/2 cup(s) Chopped Yellow Onion
  • 2 small Garlic Cloves, finely chopped
  • 1 1/2 cup(s) Pearled Barley
  • 3/4 cup(s) Dry White Wine
  • 1 teaspoon(s) Fresh Thyme, plus more for garnish
  • 1  Lemon, zested
  • 3/4 cup(s) Grated Parmigiano-Reggiano (optional if making vegan)

Directions

  1. Heat oven to 400 degrees F. Toss squash with 1 tablespoon oil. Season with salt and pepper. Spread in a single layer on a parchment-lined baking pan and roast until tender, about 25 minutes, turning once halfway through. Set aside.
  2. Meanwhile, in a medium saucepan over medium- high heat, bring broth to a gentle boil; then reduce heat to low. In a large saucepan over medium heat, heat remaining 1 tablespoon olive oil. Add onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 6 minutes. Add barley and cook, stirring, for 2 minutes. Add wine and stir constantly until absorbed, about 1 minute. Add 1/2 cup broth, 1 teaspoon thyme, and lemon zest; stir frequently until liquid is absorbed.
  3. Repeat with remaining broth, adding 1/2 cup at a time, until barley is tender yet al dente, about 30 minutes. Remove from heat and stir in cheese. Season with salt and pepper if needed. Gently fold in squash and garnish with thyme.

Nutritional Information
(per serving)

Calories 486
Total Fat 12g
Saturated Fat —
Cholesterol 12mg
Sodium 489mg
Total Carbohydrate 74g
Dietary Fiber 14g
Sugars —
Protein 11g
Calcium —

 

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Chicken-Butternut Tagine

November 12, 2010 at 11:38 am (Main Dish)
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Sweet, smoky, and salty flavors blend beautifully in this quick adaptation of a classic Moroccan dish.

 

Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 1  tablespoon  olive oil
  • 2  cups  chopped onion
  • 2  teaspoons  ground cumin
  • 1  teaspoon  paprika
  • 1  teaspoon  ground turmeric
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 2  garlic cloves, minced
  • 1  pound  skinless, boneless chicken breast, cut into bite-sized pieces
  • 2  cups  fat-free, less-sodium chicken broth
  • 8  ounces  peeled cubed butternut squash
  • 1/3  cup  halved pitted picholine olives (about 3 ounces)
  • 8  pitted dried plums, chopped
  • Fresh flat-leaf parsley leaves (optional)

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring occasionally. Stir in cumin and next 7 ingredients (through chicken); cook 1 minute, stirring constantly. Stir in broth, squash, olives, and dried plums; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes or until squash is tender. Garnish with parsley, if desired.

 

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Winter Squash Puree

November 12, 2010 at 11:30 am (Side Dish)
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Ingredients:

1/3 cup fat-free, less sodium chicken broth
2 (12-ounce) packagees frozen cooked butternut squash
1 Tbsp. butter
1/2 tsp. grated orange rind
1 1/2 tsp. maple syrup
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Instructions:

1.  Place broth and squash in a large saucepan over medium heat.  Cover and cook 15 minutes or until thoroughly heated, stirring occasionally.  Add butter and remaining ingredients; stir until combined.

Yield:  4 servings

 

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Butternut Squash Soup

September 26, 2009 at 3:55 pm (Main Dish, Side Dish, Soup)
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Source:  Cooking Light September 2009

Yield

4 servings (serving size: about 1 cup soup and 1 toast)

Ingredients

  • Soup:
  • 1  tablespoon  butter
  • 3 1/2  cups  cubed peeled butternut squash (about 1 1/2 pounds)
  • 3/4  cup  chopped carrot
  • 1/2  cup  chopped sweet onion
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 1/4  cup  half-and-half
  • 1/8  teaspoon  salt
  • Toasts:
  • 4  (1-ounce) slices French bread
  • 3  ounces  thinly sliced Swiss cheese

Preparation

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.

2. Preheat broiler.

3. Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

4. To prepare toasts, arrange French bread on a baking sheet. Broil for 1 minute or until lightly toasted. Turn bread over, and top evenly with Swiss cheese. Broil for 1 minute or until bubbly. Serve toasts with soup.

Nutritional Information

Calories: 297
Fat: 10.7g (sat 6.7g,mono 2.3g,poly 0.4g)
Protein: 11.8g
Carbohydrate: 42.4g
Fiber: 4.9g
Cholesterol: 33mg
Iron: 2.3mg
Sodium: 645mg
Calcium: 315mg

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Peanut and Squash Soup

September 26, 2009 at 3:33 pm (Soup)
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Source:  Cooking Light December 2007

Yield

6 servings (serving size: about 1 cup)

Ingredients

  • 1 1/2  teaspoons  peanut oil
  • 4  cups  (1/2-inch) cubed peeled butternut squash
  • 1  cup  chopped onion
  • 2  tablespoons  minced garlic (about 6 cloves)
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  ground coriander
  • 4  cups  fat-free, less-sodium chicken broth
  • 3/4  cup  reduced-fat creamy peanut butter
  • 2  tablespoons  tomato paste
  • 1/2  teaspoon  crushed red pepper
  • 1/4  cup  chopped fresh cilantro

Preparation

Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.

Nutritional Information

Calories: 264 (38% from fat)
Fat: 11.2g (sat 2.4g,mono 5.2g,poly 3.4g)
Protein: 11.3g
Carbohydrate: 34.6g
Fiber: 6.4g
Cholesterol: 0.0mg
Iron: 2.3mg
Sodium: 621mg
Calcium: 111mg

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Slow-Cooker Orange Chicken with Potatoes

March 4, 2009 at 12:40 pm (Main Dish)
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Source: Myrecipes.com Yield: Makes 6 servings

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I broke several federal laws by stealing that picture, but I forgot to take a picture and this was a pretty dish and very delicious.  It was a bit more labor intensive than other Crock Pot recipes, mostly because butternut squash is a beast to cut up and it took a while.  Otherwise it’s very easy and makes the house smell great (orange + thyme = yum).  We ate this with green peas and they were a perfect accompaniment.

Ingredients

8 skinless chicken thighs
Kosher salt and pepper
2 onions, quartered
1 pound small red potatoes
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
12 cloves garlic, peeled
1 orange, cut into 1/4-inch rings
2 cups low-sodium chicken broth
1 tablespoon honey
8 sprigs thyme

Instructions

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

If You Don’t Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 1/2 to 3 hours.

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