Agave And Balsamic Glazed And Roasted Buttercup Squash Recipes

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ROASTED BUTTERCUP SQUASH GLAZED WITH BALSAMIC AGAVE NECTAR



Roasted Buttercup Squash Glazed With Balsamic Agave Nectar image

Not only healthy but delicious and a great accompaniment for a main meal or for your holiday table. I also love eating this on it's own as a light lunch in which case I sometimes omit the butter (good without it too).

Provided by ForeverMama

Categories     Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 buttercup squash (butternut will also work)
4 tablespoons agave nectar
3 tablespoons good quality balsamic vinegar
2 -4 tablespoons butter (melted)
fresh ground black pepper, to taste
sea salt, to taste

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Grease a roasting pan or cookie sheet (with rims) with oil spray or olive oil.
  • Cut top and bottom end from butternut squash. Place flat end (that you've cut) of squash on cutting board and cut in half top to bottom.
  • With a spoon, scrape seeds out as well as webby silk, making sure that inside of squash is clean and void of all seeds and silk. Cut the squash in half-moon slices about 1" wide, keeping cut slices to the same thickness.
  • Place squash on roasting pan on their sides (pulp side down). Spacing slices evenly.
  • Mix together Agave nectar, balsamic vinegar and melted butter. Brush buttercup slices evenly. Note that only about half or less of the amount will be used. Reserve remaining balsamic/agave nectar.
  • Roast squash for approximately 15 minutes. Turn slices over to opposite side. Brush with remaining balsamic agave nectar. Roast 15 - 20 minutes more or until squash pierces easily with fork and is cooked through.
  • Season with ground black pepper and sea salt to taste. Serve while hot.

Nutrition Facts : Calories 61.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 53.5, Carbohydrate 2, Sugar 1.8, Protein 0.1

TWICE BAKED BUTTERCUP SQUASH



Twice Baked Buttercup Squash image

Make and share this Twice Baked Buttercup Squash recipe from Food.com.

Provided by riffraff

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 small buttercup squash
1/3 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped pecans (optional)
6 tablespoons brown sugar or 6 tablespoons sugar, in the raw

Steps:

  • Heat oven to 425°F.
  • Cut squash in half lengthwise, scoop out seeds and fibers and discard.
  • Place squash in an ungreased 13x9-inch baking dish.
  • Cover tightly with foil.
  • Bake for 30 to 40 minutes or until squash is tender.
  • Cool for 10-15 minutes.
  • Reduce oven temp to 375°F.
  • Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
  • Place flesh of squash in a medium bowl.
  • Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
  • Fill each shell with the squash mixture.
  • Sprinkle each with 1 tablespoon of brown sugar.
  • Place filled shells in baking dish.
  • Bake at 375°F for 15-20 minutes or until thoroughly heated.

Nutrition Facts : Calories 65.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 209.4, Carbohydrate 15.6, Sugar 14.3, Protein 0.7

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