Friday, October 20, 2006
Side Dishes: Savory Squash Crisp
1 butternut squash (2 lb) - peeled, seeded, and cut into 1/4 inch cubes
1/4 cup butter or margarine, divided
1/2 tsp salt, divided
1/4 tsp pepper
1 cup chopped onion
2 cups toasted bread cubes
1/4 cup crushed dried rosemary
1/4 cup chopped walnuts (optional)
Preheat oven to 400F. Bring a large pot of water to a boil. Drop in squash cubes. Cook for 7 to 8 minutes or until fork tender. Drain well. Spoon squash into a 3-qt baking dish. Toss with 1 Tbsp butter, 1/4 tsp salt, and pepper. Set aside.
Meanwhile, melt remaining 3 Tbsp butter in a large skillet over medium heat. Sdd onion and saute 5 minutes or until tender. Stir in bread cubes, remaining 1/4 tsp salt, and rosemary and saute 1 to 2 minutes to coat with butter. Stir in walnut; spoon over squash.
Bake for 10 minutes or until bread cubes are lightly browned. Toss before serving.
Serves 4.
Per serving: Cals 258, 12g fat, 30mg chol, 425mg sodium, 36g carb, 4g protein, 5g fiber.
1/4 cup butter or margarine, divided
1/2 tsp salt, divided
1/4 tsp pepper
1 cup chopped onion
2 cups toasted bread cubes
1/4 cup crushed dried rosemary
1/4 cup chopped walnuts (optional)
Preheat oven to 400F. Bring a large pot of water to a boil. Drop in squash cubes. Cook for 7 to 8 minutes or until fork tender. Drain well. Spoon squash into a 3-qt baking dish. Toss with 1 Tbsp butter, 1/4 tsp salt, and pepper. Set aside.
Meanwhile, melt remaining 3 Tbsp butter in a large skillet over medium heat. Sdd onion and saute 5 minutes or until tender. Stir in bread cubes, remaining 1/4 tsp salt, and rosemary and saute 1 to 2 minutes to coat with butter. Stir in walnut; spoon over squash.
Bake for 10 minutes or until bread cubes are lightly browned. Toss before serving.
Serves 4.
Per serving: Cals 258, 12g fat, 30mg chol, 425mg sodium, 36g carb, 4g protein, 5g fiber.
Labels: side dishes
# posted by jLow @ 9:03 AM 
