Roasted Cushaw And Soup Recipes

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ROASTED CUSHAW SQUASH RECIPE



Roasted Cushaw Squash Recipe image

Provided by Katie Wells

Time 35m

Number Of Ingredients 4

6 cups cubed or sliced cushaw (peeled)
2 TBSP olive oil
1 TBSP dried rosemary
1 tsp sea salt

Steps:

  • In a large bowl, toss cushaw cubes with olive oil, rosemary, and sea salt.
  • Spread evenly on a large baking sheet.
  • Cook in 400°F oven for 15 minutes.
  • Stir and cook for 10 minutes more.

Nutrition Facts : ServingSize 1 cup, Calories 124 kcal, Carbohydrate 21.9 g, Protein 1.8 g, Fat 5 g, SaturatedFat 0.7 g, Sodium 396 mg, Fiber 6.8 g, Sugar 4 g

HEALTHY ROASTED CUSHAW MUFFINS WITH ROSEMARY SEA SALT



Healthy Roasted Cushaw Muffins with Rosemary Sea Salt image

Cushaw squash is prevalent in the South but is just as versatile as pumpkin. These muffins make a great breakfast on the go or a quick snack and can be customized with your favorite nuts, dried fruits, or even chocolate chips.

Provided by Jamie Justice Yost

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h20m

Yield 18

Number Of Ingredients 16

1 cushaw squash - peeled, seeded, and chopped
½ cup maple syrup
⅓ cup melted coconut oil
2 large eggs eggs
⅓ cup plain Greek yogurt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¾ cups whole wheat flour
½ cup chopped pecans
¼ cup old-fashioned oats
2 teaspoons Himalayan sea salt
½ teaspoon finely chopped rosemary

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
  • Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
  • Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
  • Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
  • Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
  • Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 20.8 g, Cholesterol 21.5 mg, Fat 7.7 g, Fiber 2.8 g, Protein 3.5 g, SaturatedFat 4.1 g, Sodium 344 mg, Sugar 6.9 g

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