Twice Baked Butternut Squash with Quinoa and Gorgonzola

When I saw this on Pinterest I knew I had to try it. I changed a few things. But it is pretty close to the original recipe. It is DELICIOUS!
1 large butternut squash
1 tablespoon olive oil (I used Jalapeno Olive Oil for a little kick)
1 tsp minced garlic
1/2 cup quinoa
1 cup water
1/2 cup gorgonzola cheese

Preheat oven to 400˚.

Slice butternut squash in half and scoop out seeds and pulp. Place each half cut side down on a foil lined jelly roll pan. Place in oven and bake until tender, about 60 minutes. Once done, remove and set aside.

In a medium pan heat olive oil over medium low heat. Add garlic to oil. Stir in quinoa and water. Bring to a boil, cover and reduce to a simmer let cook until water is absorbed, 12-15 minutes.

Scoop out butternut squash. Place squash in a small casserole dish (I used a 6 x 8.) Mash with a fork. Stir in 1/2 of the gorgonzola cheese. Once quinoa is done mix it into the butternut squash. Sprinkle remaining gorgonzola cheese on top.

Bake an additional 15-20 minutes or until cheese is melting and top is beginning to brown.

Butternut Squash Cinnamon Streusel Pancakes

When I saw this recipe on foodgawker I knew I had to try it! I changed around a few things. It was DELICIOUS!

For the cinnamon streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
1-1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup pureed butternut squash (can also use pumpkin)
1 large egg
2 tablespoons apple sauce
1 teaspoon vanilla extract

First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. Add in milk, egg, butternut squash, apple sauce, and vanilla extract. Mix until well combined.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 1-2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown.

Serve pancakes with syrup.

Baked Butternut Squash Oatmeal

Original recipe found on foodgawker

2 cups butternut squash puree (or pumpkin as original recipe calls for)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

3/4 tsp baking powder

1/2 tsp vanilla

1-1/2 cups milk

2-1/2 cups multigrain hot cereal

Preheat the oven to 350 degrees.

In a large bowl, whisk together the butternut squash puree, brown sugar, eggs, vanilla, pumpkin pie spice, and baking powder until smooth. Whisk in the milk.

Mix the dry oats into the squash mixture. Coat an 8x8 baking dish with non-stick spray. Pour in the squash oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.

Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

Overnight Butternut Squash & Pumpkie Pie Oatmeal

1/4 cup steel cut oatmeal
1 cup butternut squash puree

1/4 cup pumpkin butter

1 cup water

1/2 oz Bosky Acres Cranberry Cinnamon Goat Cheese

Combine oatmeal, squash, pumpkin butter, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours. Stir in goat cheese right before eating.

Makes 1 serving = 4 points

Butternut Squash Apple Bread

Recipe adapted from Very Best Baking
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I made this in mini loaf pans and a pumpkin muffin pan. The muffins were done in about 25-30 minutes. The mini loaves too about 35-40.

Squash Bread

Original Recipe

1 cup squash puree (Original recipe calls for butternut squash. I used delicata.)

1/2 cup egg beaters

1/2 cup vegetable oil

1/4 cup water

1 cup white sugar

½ cup brown sugar

1 ¾ cups all-purpose flour

1 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

Preheat oven to 350. Spray a loaf pan with cooking spray or line it with a loaf liner.

In a large mixing bowl combine the squash puree, egg beaters, oil, water and sugars until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly mix into the squash mixture. Combine just until incorporated; do not over mix.

Pour into the prepared pan.

Bake for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.

Flavors of Fall Overnight Butternut Squash & Pear Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup butternut squash puree

1 pear, diced

1 cup water
1/2 cup unsweetened vanilla almond milk
1/2 tsp pumpkin pie spice
1 tsp maple extract

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 4 points

Slow Cooker Maple Butternut Squash Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup butternut squash puree

1 cup water

1/2 cup unsweetened vanilla almond milk

1/2 tsp pumpkin pie spice

1 tsp maple extract

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 3 points

Spicy Slow Cooker Orange Veggie Soup

2 sweet potatoes, peeled & cubed
1 butternut squash, peeled & cubed
1 carton vegetable stock (4 cups)
1 small onion, diced
3 small sweet orange peppers, diced
1 tablespoon French Four Spice

Spray a skillet with cooking spray. Saute onion and peppers until done over medium-high heat, about 5 minutes.

Combine ingredients in slow cooker. Cook on low 7-8 hours or high about 4 hours. Use an immersion blender to get to desired consistency.

Whole Recipe: 12 points

Makes 4 two cups servings: 3 points each

Creamy Butternut Squash Soup

Slimmed down version of Taste of Home recipe from February/March 2010 issue
1/4 cup chopped onion
1 tablespoon Promise fat free butter
3 cups cubed peeled butternut squash (Bought already cubed at Trader Joe's)
1 medium potato, peeled and cubed
1-1/2 cups water
1-1/2 teaspoons chicken bouillon granules
1/4 teaspoon salt
Dash pepper
1/4 cup unsweetened Almond Milk

In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

2 servings: 3-1/8 points per serving

Chicken & Butternut Squash Risotto Bake

1 large butternut squash
2 cups chicken broth
1 cup water
1/4 cup dried minced onion
2 garlic cloves, minced
1 cup uncooked Arborio or other short-grain rice
1/4 cup dry white wine
1 vanilla bean, cut in half & seeds scraped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chicken breasts, cooked & chopped
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°. Cut squash in half lengthwise. Scrape out and discard seeds. Bake for 30 minutes. Peel and cube squash. Gently toss with vanilla bean seeds.

Increase oven temp to 400.

Bring broth & water to a simmer in a medium saucepan. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, add rice; sauté 3 minutes. Stir in squash, chicken, broth mixture, wine, salt, and pepper; cook 5 minutes, stirring occasionally.

Place rice mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Foil Pack Sweet Potatoes

2 sweet potatoes, cubed (Can also sub butternut squash)

1/4 cup honey

1/8 cup Splenda Brown Sugar Blend

1 tsp cinnamon

Combine honey, brown sugar, and cinnamon. Toss with sweet potatoes.

Pour sweet potatoes on a double layer of foil. Wrap tightly.

Grill 25-30 minutes.

Butternut Squash and Vanilla Risotto

Recipe adapted from Giada De Laurentiis

4 cups vegetable broth (I used 2 14 oz cans)

1 large vanilla bean

1 butternut squash, peeled and cubed (I used a melon baller to scoop it out. Much easier than peeling.)

2 tablespoons butter

2 tablespoons dried minced onion

1 1/2 cups Arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. (I cooked an additional 8 minutes in the microwave to soften it up.) Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash and Parmesan. Serve immediately.

Butternut Squash Casserole

1 large butternut squash
1/2 cup sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
1/3 cup all-purpose flour
3 eggs
1 tsp cinnamon

1/2 tsp nutmeg

TOPPING:
1 sleeve graham crackers, crushed (can also use vanilla wafers or animal crackers)
1/4 cup butter, melted
1/2 cup brown sugar

Preheat oven to 425.

Slice butternut squash in half lengthwise. Scoop out pulp and seeds. Roast in oven 45-50 minutes on foil lined cookie sheet. Scoop out inside of squash and puree.

In a bowl combine butternut squash puree, white sugar, milk, vanilla extract, salt, flour, eggs, 3 tablespoons melted margarine, cinnamon, and nutmeg.

Spray an 8 x 8 dish with cooking spray. Spread squash mixture evenly in dish.

Bake in preheated oven for 35-45 minutes, or until set.

In a medium bowl combine crushed cookies, 1/4 cup melted butter and brown sugar. Crumble over top of cooked casserole and return to oven to brown for about 10 minutes.

Notes: Recipe calls for a 9 x 13 pan. I used this the first time I made it. I changed the recipe to use an 8 x 8 pan to make it a little thicker.