Tortilla Cigars With Yellow Squash And Carrot Recipes

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ROASTED SQUASH AND CARROT PUREE (FAT FREE)



Roasted Squash and Carrot Puree (Fat Free) image

My brother and I have a game each holiday where he tries to figure out which dishes prepared for our Thanksgiving table are lowfat and which are "real food." Let's see if he gets this one right. LOL. Using apple butter in this combination brings what looks like a flavorful side to the table in three simple ingredients and the dish can be prepared the day before and easily reheated. Directions are long, but it is really easy.

Provided by justcallmetoni

Categories     Apple

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 5

4 1/2 lbs acorn squash or 4 1/2 lbs butternut squash, about 2-3 large gourds
2 1/2 lbs carrots
1/2 cup apple butter, divided
1/2 teaspoon salt
pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Prepare roasting pan or baking sheet with a lip with a good dose of cooking spray. Lining the pan with foil is a good time saving option here.
  • Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
  • With the squash, use a large chef's knife to cut the squash in half lengthwise, the scoop out the seeds. Use the knife to peel the squash. (Trimming a small amount from the bottom helps the veggie sit on the board.).
  • Peel carrots and cut into 1-inch chunks.
  • Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking pan, sprinkle with 3 tablespoons water and cover with foil. Bake for 1 hour.
  • Remove foil. Add 1/2 cup water and bake for 20 minutes more.
  • Transfer vegetables to food processor and process until very smooth. This should be done in batches.
  • Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.
  • (This dish can also be made early in the day and reheated.).

Nutrition Facts : Calories 127.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.2, Carbohydrate 31.9, Fiber 5.4, Sugar 8.4, Protein 2.3

ROASTED SQUASH, CARROTS & WALNUTS



Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

  • Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

CAULIFLOWER, TURNIP AND CARROT PICKLE RECIPE



Cauliflower, Turnip and Carrot Pickle Recipe image

Make and share this Cauliflower, Turnip and Carrot Pickle Recipe recipe from Food.com.

Provided by indraniparui

Categories     Asian

Time 30m

Yield 1 jar

Number Of Ingredients 8

1/2 kg turnip (Shalgam)
1/2 kg carrot (Gajar)
1/2 kg cauliflower (Phool gobi)
1 cup oil (Tel)
2 teaspoons turmeric (Haldi)
2 teaspoons red chili peppers (Lal Mirchi)
6 teaspoons ground mustard (Rai or Sarson)
salt (Namak)

Steps:

  • Clean and cut vegetables into big pieces and boil for 5 minutes.
  • Put in a basket to drain well and then dry with a clean cloth.
  • Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
  • Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
  • Serve after 6 days.
  • This pickle can be kept for 15 days.

Nutrition Facts : Calories 2508.2, Fat 226.4, SaturatedFat 33.3, Sodium 833.2, Carbohydrate 116.9, Fiber 39.4, Sugar 55.5, Protein 24.4

TORTILLA CIGARS (WITH YELLOW SQUASH AND CARROT)



Tortilla Cigars (With Yellow Squash and Carrot) image

These are very popular at our house. They pack well for picnics or lunches on the go because they can also be served cold. For a vegetarian meal, leave out the chicken or turkey.

Provided by SaraSmile4904

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup cooked chicken (cubed or pureed) or 1 cup turkey (cubed or pureed)
1/2 cup shredded cheddar cheese (or American cheese, reduced fat )
1/2 cup yellow squash (puree)
1/2 cup carrot (puree)
4 ounces reduced-fat cream cheese (or non-fat)
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 large burrito-size whole wheat tortillas

Steps:

  • Preheat oven to 350°F Line baking sheets with aluminum foil or parchment paper.
  • In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purees, cream cheese, garlic powder, and salt.
  • Cut the tortillas in half. Place one half on the work surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge from one side to the other. Starting at the edge, roll the tortilla into a cigar shape, completely enclosing the filling. Place seam side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.
  • Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 120.8, Fat 7.6, SaturatedFat 4.1, Cholesterol 37.6, Sodium 268.9, Carbohydrate 3, Fiber 0.4, Sugar 1.8, Protein 9.9

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