Butternut squash recipes with calorie counts please.

dsling

I have a few butternut squash and am looking for some healthy recipes. Please help!

charityateet

I love Google!!!

Allrecipes has great recipes for free and there are even calorie counts on most of them.

Good luck with your search and enjoy your squash! :flowerforyou:

tristanathan

Go to www.hungry-girl.com and search butternut squash. She has a lot of recipes using it and she has all of the nutrition stats. AND! They are delicious.

jellycar

Here's a super easy one for baked fries from Hungry Girl

INGREDIENTS:

1 butternut squash (large enough to yield 1 pound once peeled and sliced)
1/8 teaspoon coarse salt, plus more, optional
Ketchup, as dip, optional

DIRECTIONS:

Preheat the oven to 425 degrees F.

Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.

Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.

Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.

Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.

Serve with ketchup for dipping, if using

PER SERVING (entire recipe): 204 calories, less than1g fat, 258mg sodium, 53g carbs, 9g fiber, 10g sugars, 4g protein

They're also really good with a bit of cinnamon and some honey mustard :happy:

Caro239

bump - I want low cal chips!

tb1006

BUMP

jennarandhayes

Fettucine with Butternut Squash

Microwave til tender (about 15 mins): 3 Cups butternut squash
Meanwhile, spray a pan with cooking spray and add: 1 medium chopped onion
squash from above
2 cloves minced garlic
salt and pepper to taste

In a saucepan, add and bring to a boil: 2 Cups skim milk
In a bowl, combine then gradually add to boiled milk: 1 (more) Cup skim milk
3 Tablespoons flour
Remove "white sauce" from heat and add: 1 Cup Gorgonzola crumbles, stir til smooth
Add squash to sauce and pour over: 8 Cups whole wheat fettucine

Season to taste. Garnish with parsley and lemon zest.
Serves 8 (just over a cup)= 329 calories per serving.
Serves 6(just over a cup and a half)=438 calories per serving.

DHalaby73

Coconut Curry Butternut Squash Soup
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 9 fl oz (a little more than 1 cup) • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.9 g • Protein: 2.1 g • Carb: 14.6 g • Fiber: 3.6 g

1 tsp olive oil
1/2 tsp roasted cumin
1 1/2 tsp garam masala
2 tsp madras curry powder
1/2 medium onion, minced
2 cloves garlic, minced
16 oz (about 2 cups) chopped peeled butternut squash
1 cup light coconut milk
3 cups fat free vegetable or chicken broth
salt and fresh pepper to taste
chopped fresh cilantro (optional)

Add oil to a medium soup pot, on medium heat. When oil is hot add onion, garlic and sauté. Add roasted cumin, masala and madras curry powder and mix well cooking another minute. Add broth, light coconut milk, butternut squash and cook covered until squash is soft, 12-15 minutes. Remove cover and using an immersion blender, puree soup until smooth. Season with salt and fresh pepper and serve with fresh cilantro.

DHalaby73

Butternut Squash Risotto
Gina's Weight Watcher Recipes
Servings: 4 servings • Size: 1/2 cup • Old Points: 5 pts • Points+: 6
Calories: 254.6 • Fat: 3.1 g • Carb: 45.3 g • Fiber: 1.2 g • Protein: 8.7 g • Sugar: 2.8 g

Ingredients:
1 cup arborio rice
3 cups fat free low sodium chicken broth
1 cup butternut squash puree
3 cloves garlic, chopped
3 shallots, chopped
5 sage leaves, finely chopped
1 tsp butter or olive oil
2 oz dry white wine
1/4 cup freshly grated Parmigiano-Reggiano
freshly ground pepper
1 tsp salt

Directions:

In a medium sauce pan, heat chicken broth and squash puree. Keep stock hot on a low heat.

In a heavy saucepan, heat butter on a low flame. Add shallots and garlic and saute until golden, add risotto and sage and stir well to coat each grain with butter. Add the wine and stir until it is absorbed. Add salt and pepper and the stock a ladleful at a time, until it is absorbed before adding another ladleful stirring gently and almost constantly. Stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. Continue this process until all the stock is used, about 25-30 minutes from the time you started. When all the liquid is absorbed, stir in the grated cheese and remove from heat. Serve immediately.

DHalaby73

Roasted Acorn Squash with Brown Sugar
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 squash • Old Points: 2 pts • Points+: 3 pts
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g

1 acorn squash, cut in half, seeds and fibers removed
1 tbsp Smart Balance Light
2 tbsp brown sugar (to taste)
dash of ground cinnamon
Preheat oven to 350°. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.

jennarandhayes

Yum!