If you’ve been looking for some new dinner ideas, this healthy turkey meatloaf with spiced butternut squash and green beans is simple, balanced, and delicious! It’s one of my go-to meals right now since the warm, savory flavors of this dish are so nourishing and it covers all my nutrient bases.

When it comes to healthy eating, I always think of what are the best options for the primary macronutrients – which proteins to base the meal on, what carbs I’ll  include, and which fats will work well with those choices. I also consider how I can incorporate greens and micronutrients into the meal as well.

In this recipe, turkey is the source of protein (Vegetarian option below), and is rich in amino and fatty acids (1), while butternut squash is a complex carbohydrate high in fiber and loaded with vitamins A, C, E, and B vitamins, as well as minerals like potassium, zinc, and magnesium (2).

Olive oil, a great source healthy fat, and green beans, which are high in phytonutrients and fiber, round out the meal’s nutrients, giving you everything you need for sustained energy throughout the day.

This recipe is easy to make ahead of time so you have food to grab and reheat and you can double it if you’re cooking for more people. I’ve also provided a vegetarian option below, if you prefer to not eat meat.

Enjoy!

I hope you enjoy this recipe! Let me know in the comments below if you make it and how it turns out.

For more time-saving recipes, check out the 30 Day Challenge Meal Plan!

The 30 Day Challenge Meal Plan includes all the recipes and grocery lists for breakfasts, smoothies, sides, snacks and entrees for 4 full weeks – with plenty of delicious options and structure to help you eat right for YOUR life!

Check out everything included in the 30 Day Challenge Meal Plan right here, and let me make your life easier!

References:

1. “Turkey, ground, cooked”. Food Data Central: SR Legacy, 171506. April 2018. Web. https://fdc.nal.usda.gov/fdc-app.html#/food-details/171506/nutrients
2. “Squash, winter, butternut, raw”. Food Data Central: SR Legacy, 169295. April 2018. Web. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169295/nutrients

The post Turkey Meatloaf with Spiced Butternut Squash appeared first on The Betty Rocker.

This article was originally published by thebettyrocker.com. Read the original article here.

Roasted acorn squash with brown sugar, butter and cinnamon is a perfect fall side dish or great Thanksgiving side and so easy to prepare.

Roasted Acorn Squash with Brown Sugar

Other ways I like to make squash is into a Harvest Kale Salad with Roasted Winter Squash or Parmesan Roasted Squash. Even Turkey Chili Stuffed Acorn Squash for a full meal.

Acorn squash is a winter squash with a sweet, yellow-orange flesh inside.

The farmer’s market has many varieties of squash this time of year. This recipe would also work for carnival squash and butternut squash. To eat, simply mash it all around in the shell and enjoy each bite.

Some might even consider this as a dessert and adding a scoop of vanilla ice cream.

Is acorn squash healthy?

Acorn squash is rich in antioxidants and fiber making it the perfect addition to a well balanced diet.

How To Know if Acorn Squash is Rip:

The easiest way to know of acorn squash is ripe is to look at the color. Acorn squash turns dark green when ripened.

Tips for making ahead and more:

• If you want to make this for a crowd, just double or triple the recipe.
• Refrigerate up to 4 days.
• This can be made ahead and reheated in the oven when ready to eat.

More Squash Recipes:

This article was originally published by skinnytaste.com. Read the original article here.

This butternut squash risotto is perfect for a fall date night! Made with just 10 ingredients, it’s creamy, comforting, and filled with cozy autumn flavor.

I love making this butternut squash risotto as much as I love eating it. Honestly! I know that risotto is famously tedious to prepare – add a little broth, stir, add a little broth, stir some more. But on a crisp, cool fall night, I welcome the chance to stand over the warm stove and watch it come together. I think it’s mesmerizing to see the raw squash and uncooked rice transform into a rich, creamy risotto. The fact that it smells amazing doesn’t hurt either.

And when you sit down to eat, all that stirring really pays off. This butternut squash risotto has a delicious creamy texture and a tangy, sweet autumnal flavor from the squash, fresh rosemary, and white wine. Jack and I can attest that it’s a perfect dinner for a fall date night. I also think it would be a great vegetarian main course for Thanksgiving…though I hope you don’t wait that long to try it.

Butternut Squash Risotto Recipe Ingredients

Here’s what you’ll need to make this butternut squash risotto recipe:

• Butternut squash, of course! Make sure to cut it into little 1/4-inch cubes so that it can cook through in the time it takes to make the risotto. If you have leftover squash, save it to make this pasta or this soup!
• Arborio rice – This Italian short-grain white rice gives the risotto a wonderful creamy texture.
• Garlic and onion – For savory depth of flavor.
• White wine – It adds rich, tangy flavor.
• Fresh sage or rosemary – Either works! Both of these herbs add cozy, woodsy autumn flavor to the risotto.
• Vegetable broth – Use store-bought, or make your own.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Butternut Squash Risotto

This butternut squash risotto takes a little time to prepare, but the process is simple. Here’s how it goes:

First, sauté the veggies. Cook the onion for 2-3 minutes over medium heat. Then, add the squash and cook for another 6-8 minutes, until it starts to soften.

Next, toast the rice. Stir it into the pot along with the garlic and rosemary or sage. Let it cook for 1 minute before you add the wine and cook, stirring, for another 1-3 minutes, until the wine cooks down.

Then, start adding the broth. Pour in 3/4 cup at a time and cook, stirring constantly, until the rice absorbs each addition. After you add the final 3/4 cup of broth, cook until the squash is tender and the risotto is soft and creamy.

Season to taste and serve. That’s it!

Butternut Squash Risotto Serving Suggestions

This risotto will thicken as it sits, so it’s best hot from the stove. Garnish it with fresh parsley, small sage leaves, and freshly grated pecorino or Parmesan cheese. (If you’re vegan, don’t worry! The risotto is great without the cheese too.)

Round out the meal with homemade focaccia or crusty bread and a vegetable side dish. I like to pair this butternut squash risotto with a simple salad, like my Pear Salad or Shaved Brussels Sprouts Salad, or roasted vegetables like Brussels sprouts, cauliflower, or broccoli. Don’t forget the apple crumble for dessert!

If you have leftover risotto, it will keep well in the fridge for up to 3 days. It will be thick on days 2 and 3, so I recommend reheating it on the stove with a splash of water or stock to loosen it up. Season to taste, and enjoy!

More Favorite Winter Squash Recipes

If you love this butternut squash risotto, try one of these winter squash recipes next:

Butternut Squash Risotto

Prep Time: 15 mins

Cook Time: 40 mins

Serves 4

This butternut squash risotto is creamy, comforting, and delicious! Filled with cozy autumn flavor, it’s a perfect recipe for a fall dinner party or date night.

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 2 cups cubed butternut squash, ¼-inch cubes
• 2 garlic cloves, finely chopped
• 1 teaspoon minced rosemary or sage
• 1 cup uncooked Arborio rice
• ½ cup dry white wine
• 4 cups warmed vegetable broth
• Chopped parsley or small sage leaves, optional, for garnish
• ½ cup grated pecorino or Parmesan cheese, optional, for serving

• In a large skillet, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes.

• Add the garlic, rosemary, and the rice. Stir and let cook for about 1 minute then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

• Add the broth, ¾ cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste.

• Garnish with parsley or sage leaves and serve with grated cheese, if desired.

This article was originally published by loveandlemons.com. Read the original article here.

This article was originally published by mindbodygreen.com. Read the original article here.

This easy roasted kabocha squash recipe is a delicious fall side dish! Sesame seeds, scallions, and a nutty sesame ginger dressing top the sweet squash.

Last fall, my brother-in-law, Josh, made the most amazing roasted kabocha squash for Thanksgiving. He cut it into wedges and cooked it with the skin still on. When it came out of the oven, the dense, bright orange flesh was smooth and creamy, with a sweet, nutty, and caramelized flavor. “What did you do to this?” I asked. “I just roasted it,” he said.

Also known as Japanese pumpkin, kabocha squash is a wonderfully versatile winter squash variety. In Japanese cooking, it’s often simmered in a flavorful dashi stock to make Kabocha no Nimono or fried and served as part of vegetable tempura. In Korea, it’s cooked into porridge and mashed into salad. Previously, I’ve blended it into pasta sauce and simmered it into soup.

But it wasn’t until I tried Josh’s Thanksgiving side dish that I really fell in love with roasted kabocha squash. It’s so simple to prepare, and it has such a rich flavor. Earlier this fall, I started topping it with sesame seeds, scallions, and my sesame ginger dressing to make a composed side dish, and I’m still obsessed with the combination. I hope you love it too!

How to Roast Kabocha Squash

If you’re not a fan of chopping and peeling winter squash, I don’t blame you. It’s not my favorite thing to do either! I do have good news, though: there’s no need to peel kabocha squash, as the skin is entirely edible. If your squash is particularly nubbly, you may want to trim away any brown, dry spots, but feel free to leave on the orange or green skin.

I also have a trick to make the squash easier to cut. Instead of attempting to slice it raw, I pop the whole, unpeeled squash in the oven for 10 minutes. This pre-bake makes it so much easier (and safer!) to slice.

After you pre-bake the squash, use a sharp knife to slice it in half lengthwise and scoop out the seeds.

Then, cut the seeded halves into 1 1/2-inch wedges.

Spread them in an even layer on a parchment-lined baking sheet and toss with generous drizzles of olive oil, salt, and pepper.

Transfer to a 425°F oven and roast the squash until it’s tender and golden brown, flipping halfway. That’s it!

Kabocha Squash Recipe Tips

• Save the seeds! Like pumpkin seeds, kabocha squash seeds are entirely edible. When roasted, they’re a delicious, protein-rich appetizer or snack. After you remove the seeds from the squash, pull off any orange, stringy flesh, rinse and dry the seeds, and toss them with a bit of olive oil and sea salt. Roast at 300°F for 35-45 minutes, stirring halfway, until golden brown and crisp. Yum!
• Don’t skimp on the oil. When roasted, different kabocha squash can vary in texture. Some are super-soft and creamy, sort of like a baked sweet potato, while others are a bit more dry and chalky. To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil. I use about 2 tablespoons for one medium kabocha squash.

Roasted Kabocha Squash Serving Suggestions

My favorite way to eat roasted kabocha squash is with sprinkles of sesame seeds, sliced scallions, and sesame ginger dressing. If I happen to have some on hand, I also add microgreens for a colorful finishing touch. Together, they create a simple side dish with a delicious mix of sweet, nutty, and savory flavors. Serve it with a bowl of miso soup and steamed rice, crispy sesame tofu, or whatever protein you like.

Not in the mood for sesame ginger? This roasted kabocha squash would be fantastic with one of these sauces instead:

Enjoy!

More Favorite Winter Squash Recipes

If you love this roasted kabocha squash, try making one of these winter squash recipes next:

Roasted Kabocha Squash

Prep Time: 10 mins

Cook Time: 40 mins

Serves 4 to 6

This roasted kabocha squash recipe is a delicious fall or winter side dish! Topped with sesame seeds, scallions, and my sesame ginger dressing, it’s filled with sweet, savory, and nutty flavor.

• Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.

• Line 2 baking sheets with parchment paper.

• Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too.)

• Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.

This article was originally published by loveandlemons.com. Read the original article here.

posted by Kalyn Denny on October 15, 2021

This four-ingredient Slow Cooker Butternut Squash is a delicious buttery side dish that’s easy to make for a crowd. If you enjoy butternut squash for a special occasion you’ll love this method of cooking it in the slow cooker!

PIN Slow Cooker Butternut Squash to try it later!

When people start getting excited about pumpkins, I’m eyeing butternut squash in the store and thinking about Roasted Butternut Squash, and even though it’s a splurge on carbs I have to have it a few times at this time of year! I learned to love butternut squash from my Grandmother Denny, who cut up the squash, scraped out the seeds, wrapped it in foil, and roasted it until it was soft. Grandma served it with lots of melting butter, salt, and pepper, and I think I was channeling her when I came up with this Slow Cooker Butternut Squash that’s buttery and easy to make for a special meal.

Now I like to cut my butternut squash into cubes before I roast it, and roasted butternut squash tossed with olive oil and balsamic vinegar is the one I make the most. But when you’re making dinner for a crowd, you can’t go wrong with butternut squash cooked in the slow cooker. And Butternut Squash season has arrived, so I’m featuring it as this week’s Friday Favorites pick! If you like butternut squash even half as much as I do, you’re going to love this for a treat! 

What ingredients do you need for this recipe?

• butternut squash
• butter
• salt and fresh-ground pepper to taste

Peeling and Cutting up the Butternut Squash:

Follow my instructions for How to Peel and Cut Up a Butternut Squash, if you haven’t done this before. 

Can you make this recipe with pre-cut squash cubes?

I can’t see through the computer so if you use pre-cut butternut squash cubes from the store I’m never going to know! But I promise that the squash you cut yourself has better flavor. If cutting up the butternut squash isn’t happening at your house, you’ll probably need two of those packages of pre-cut butternut squash to make this recipe that makes eight servings.

What Slow Cooker did I use for this recipe?

I made this butternut squash in my Crock-Pot Casserole Crock Slow Cooker (affiliate link). You can also definitely use any large oval slow cooker to cook the butternut squash, but I love how the casserole crock can go in the oven for 15-20 minutes to brown the edges, and it worked perfectly here.

Can you make this recipe with less butter or make it Vegan?

Yes, I did use an indulgent amount of butter, because that’s how my Grandma Denny made it and in my mind this is a special occasion recipe, but you certainly can use less butter if you prefer. I also think you could skip the butter and toss the squash with olive oil or coconut oil before you slow cook it for a vegan version. I might also add a bit of balsamic vinegar to the oil if you’re not using butter.

What else can you cook in the slow cooker with this method?

This idea for butternut squash cubes “roasted” in the slow cooker came from the CrockPot Sweet Potatoes that I think are so perfect for families who like savory sweet potatoes for thanksgiving. 

How to make Slow Cooker Butternut Squash:

(Scroll down for complete printable recipe, including nutritional information.)

1. Cut the butternut squash into manageable sized pieces and then peel and scrape out seeds.
2. Cut the squash into pieces, making cubes that are 1-2 inches in size. Cutting up the squash is the only part of the recipe that takes any time.
3. Spray the Crock-Pot Casserole Crock Slow Cooker (affiliate link) or other large slow cooker with non-stick spray, add the squash cubes, dot with pieces of butter, and season with salt and fresh-ground black pepper.
4. Cook on high for about 3 hours, or until the squash is soft.
5. I mashed the cooked squash with an old-fashioned potato masher (affiliate link), and browned it a little in a 400F/200C oven. (I don’t recommend oven browning unless your slow cooker specifically says it is safe.
6. Then I added a little more butter when I served it.
7. Serve hot and enjoy!

More Butternut Squash Goodness:

Check out My Top Ten Butternut Squash Recipes for lots more delicious ideas for butternut squash, including some butternut squash recipes from my food blogging friends!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butternut squash isn’t suitable for low-carb diets, but it’s approved for Phase 2 or 3 of the original South Beach diet (without butter!) It’s an occasional indulgence for me, although butternut squash has a medium glycemic index, but a low glycemic load. Slow Cooker Butternut Squash is a dish where I’d watch my portion size, especially for this version with butter, but it’s something I have to have a few times in the fall!

Find More Recipes Like This One:
Use Side Dishes or Butternut Squash Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. You can find more Slow Cooker / Instant Pot Recipes on my other site.

Historical Notes for this Recipe:
This recipe was posted in 2017. It was last updated with more information and featured for Friday Favorites in 2021.