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Butternut Squash Diabetic Recipe

Curried Butternut Squash Soup

Curried Butternut Squash Soup

This is a super simple butternut squash recipe, and the curry powder gives this soup a rich and earthy flavor, ideal for the colder months of the year. Scoop flesh out of butternut squash with a spoon. In a medium saucepan, combine broth, flesh of butternut squash, garlic powder, onion powder, curry powder, salt and pepper. Set pot over medium heat and bring to a simmer, about 10 minutes. Puree soup with an immersion blender until smooth. Ladle into bowls. Serve with a dollop of Lime Creme and garnish with extra lime zest. In a small bowl, combine sour cream, lime zest, and lime juice. Whisk to combine. Prep and passive time include the 40-50 minutes to roast the butternut squash and time to allow it to cool slightly before making the soup. * Percent Daily Values are based on a 2000 calorie diet. Sarah has lived with type 1 diabetes since 1988, diagnosed just after turning 4 years old.A technology nut at heart, she loves to explore the differences and uniqueness of different devices we use to manage our diabetes. She has had hands-on experiences with many different insulin pumps, including Medtronic Revel and 530G, Animas Ping and Vibe, Omnipod 100,200, and 400, Accu-Chek Spirit, and Tandem t:slim, as well as many, many glucose meters!She has been a blogger at Sugabetic.Me since 2009, with topics ranging from her own personal diabetes stories, pregnancy and diabetes, diabetes technology, and even hypothyroidism. She also serves as an Advisory Board Member to Diabetes Community Advocacy Foundation.She's also a wife, and a mom to two little kiddos. Continue reading >>

Butternut Squash Crown Roast

Butternut Squash Crown Roast

Preheat oven to 450. Line a baking sheet with aluminum foil. Wrap aluminum foil around the bottom detachable portion of a 10.5-inch springform pan. Place 2 butternut squash halves cut-side down in an 8x8 microwave-safe baking dish; fill with inch of water. Cover with plastic wrap and microwave on HIGH until just tender enough to pierce with a skewer, about 5 minutes. Remove from microwave and let sit, covered, 5 minutes more. Repeat with remaining butternut squash. Cut off top of acorn squash and remove seeds, creating a hollow center. Place in microwave-safe baking dish with 1/2" inch of water, cover with plastic wrap, and microwave on HIGH 5 minutes, as above. Remove from dish; set aside. Cut butternut squash halves in half lengthwise, to make 8 slices. Cut each slice in half lengthwise again, leaving you with 16 slices. Place foil-wrapped springform base in the center of prepared baking sheet. Place acorn squash, hollow side up, in center of springform base. Using a 4-inch bamboo paddle skewer, pierce the flesh side of a butternut squash slice, about 2 inches from the top, and push skewer through the skin side in a diagonal downward direction, so the skewer is sticking out of the skin side. Secure butternut slice to acorn squash by standing the slice vertically against the outside of the acorn squash and inserting the skewer into the acorn squash, about inch from the top. Repeat with remaining skewers and butternut slices to completely surround acorn squash, resembling a crown roast. You should use 12 slices of squash. Combine maple syrup, brown sugar, and canola oil in a small bowl. Whisk to combine. Brush of the mixture over butternut squash. Reserve remaining mixture. Continue reading >>

Roasted Butternut Squash Recipe

Roasted Butternut Squash Recipe

This most common variety of winter has a hard exterior yet firm flesh. Delicious when cooked with other vegetable, it is chock full of vitamin A, potassium and fiber. If you are diabetic, youll love this exciting Roasted Butternut Squash recipe that is low in calories but big on flavor! And if youre vegan as well, we can bet youll be referring to this recipe week after week! 85 g Butter Beans Drained, rinsed and chopped 1 tbsp Oregano Chopped, Fresh and extra to garnish 1 tbsp Worcestershire sauce or Hot Pepper Sauce to taste 85 g Butter Beans Drained, rinsed and chopped 1 tbsp Oregano Chopped, Fresh and extra to garnish 1 tbsp Worcestershire sauce or Hot Pepper Sauce to taste Preheat the oven to 375 deg F. Prick the squash all over with a metal skewer, and then roast for about 40 minutes. Remove from the oven and leave until cool enough to handle. Cut the squash in half, scoop out and discard the seeds. Now scoop out some flesh, making hollows in both halves. Chop the cooked flesh and put in a bowl. Arrange the two halves side by side on a roasting tin. Add the chopped onions, garlic, tomatoes and mushrooms to the cooked squash flesh. Mix in the roughly chopped butter beans, grated Courgette, and chopped oregano. Add salt and pepper to taste, and mix everything well together. Spoon this filling into the 2 halves of the squash, packing it down as firmly as possible. Mix the tomato puree with the water, spring onions and Worcestershire sauce in a small bowl and whisk together. Pour this all over the prepared squash halves. Cover the squash halves loosely with a sheet of foil and bake for 30 minutes, or until piping hot. Serve divided equally between 4 warmed bowls, garnished with extra chopped oregano. Continue reading >>

Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

This spicy winter warmer is delicious served with crusty bread. Each 606g serving contains (excludes serving suggestion) slice chilli and coriander leaves, to garnish Heat the oil in a saucepan. Add the onion, chilli and garlic, and fry for 4-5 minutes until softened. Add the squash and continue to fry for 5 minutes. Stir in the curry paste and fry for a further minute. Pour 500ml boiling water over the squash, crumble in the stock cube and bring to the boil. Cover and simmer for 15-20 minutes, until the squash is tender. Transfer to a food processor or blender and blend until smooth. Return to the pan, add the coconut milk and coriander. Heat through and serve sprinkled with black pepper. Garnish with a slice of chilli and torn coriander leaves. If you don't like things too spicy, omit the chilli and use a mild curry paste or powder instead. You could make this soup with sweet potato instead of butternut squash. Freezing instructions:Freeze in portions then defrost in the fridge, or defrost in a microwave taking care to stir regularly. Someone is diagnosed with diabetes every two minutes. Your donation can change lives. Continue reading >>

Butternut Squash And Cauliflower Medley

Butternut Squash And Cauliflower Medley

Home > Vegetables > Butternut Squash and Cauliflower Medley You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register We love casseroles that are as full of nutrition as they are taste, and our Butternut Squash and Cauliflower Medley is just that! This casserole makes a great side to any of your holiday main dishes, too. 3 cups peeled 1-inch cubes butternut squash In a large pot, add 1 inch of water. Place a steamer basket in pot. Place squash, cauliflower, and garlic in steamer basket and bring to a boil over high heat; cover and cook 15 to 20 minutes, or until fork-tender. Drain and place in a large bowl. Add remaining ingredients except Parmesan cheese, and beat with an electric mixer until smooth. Preheat oven to broil. Coat a 3-quart casserole dish with cooking spray. Place vegetable mixture in casserole dish, sprinkle with Parmesan cheese, and broil 5 to 6 minutes, or until lightly browned. Continue reading >>

Simple Butternut Squash

Simple Butternut Squash

Home > Vegetables > Simple Butternut Squash You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Butternut squash is a fall fave, and definitely belongs at your dinner table the whole season. It makes a great, healthy side dish for any protein, especially Tom the Turkey on his big day! Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Place squash on baking sheet. Bake 1-1/4 to 1-1/2 hours, or until a knife can be inserted into squash. Remove from oven and let cool slightly, 15 to 20 minutes. Cut squash in half lengthwise; scoop out seeds and discard. Using a spoon, remove flesh and place in a casserole dish. Add remaining ingredients and mix well. Serve immediately. Wanna get a head start on your cooking? You can make this ahead of time and just cover and refrigerate it until ready to serve. Then all you have to do is warm it in the oven until heated through. Continue reading >>

Roasted Butternut Squash With Broccoli Pesto

Roasted Butternut Squash With Broccoli Pesto

Roasted Butternut Squash with Broccoli Pesto Since we got back from our mini break lifes been crazy busy. I cant believe its Easter this weekend! Where has that come from? And more to the point, where is this year going!? For the last three years weve been away over Easter so Im actually looking forward to having the bank holiday to catch up and chill out. Undoubtedly this will also include copious amounts of chocolate based goodies, after all this is technically the one time of year when a chocolate coma is 100% allowed / expected. I will be sharing an Easter / chocolate related post later this week but for those of you looking for something more immediate then my favourite recommendations are from the lovely Irena ( Cinnamon, ginger & raisin paleo pancakes ) and Georgie ( Paleo creme eggs ). Such clever and wonderful recipes! I dont know about you guys but the weather here in London has been totally horrific the last few days. All Ive wanted to do is curl up with a hot water bottle and wish the rain drops and wind away and the summer sun to arrive! I have been actively searching out comfort food; warming, hearty meals. One of my favourite comfort meals has to be roasted salt and pepper butternut squash with broccoli pesto, capers and pomegranate seeds. I could eat butternut squash at any time in any dish, I just love it, skin and all. Packed with nutrients, vitamins and lots of health boosting goodness, this dish iscertainlyone that excites the taste buds, plusits really simple to make and perfect for those meat free Mondays! Roasted Butternut Squash with Broccoli Pesto Continue reading >>

Parmesan-topped Acorn Squash

Parmesan-topped Acorn Squash

You are here: Home / Side Dishes / Parmesan-Topped Acorn Squash Every time I go to the store, I seem to come home with another variety of winter squash. I love butternut, buttercup, pumpkin, hubbard, spaghetti and sweet dumpling, just to name a few. I especially love acorn squash. This recipe is super-easy to prepare and is a tasty accompaniment to pork tenderloin. I really enjoy pork and winter squash together for some reason. The toughest part of this recipe is cutting the squash in half and its really not that difficult. Get yourself a heavy chefs knife and youll be fine. If you are lucky enough to have fresh sage, use it. Buy whole nutmeg if you can and grate it with a microplane. The flavor is so much nicer than using pre-ground nutmeg from a jar. You can probably find whole nutmeg in the specialty spices section of your grocery store. Enjoy an acorn squash recipe that doesnt involve brown sugar for a change! And if youre lucky enough to find buttercup squash at the market, try Buttercup Squash Soup . Preheat the oven to 350F. Coat a 13- x 9-inch baking dish with cooking spray. Place squash halves, cut side down in dish. Cover loosely with foil and bake for 30 minutes. In a small bowl, combine olive oil, sage, salt, nutmeg and pepper. Carefully cut each squash half into three wedges and set in baking dish, skin side down. Brush olive oil mixture on all fleshy sides of squash. Cover and bake about 20 more minutes or until squash pierces easily with a fork. Sprinkle with Parmesan cheese and serve immediately. Serving size:2 wedges Calories:115 Fat:6g Saturated fat:1g Carbohydrates:16g Sugar:0g Sodium:158mg Fiber:2g Protein:2g Cholesterol:2mg Continue reading >>

Butternut Squash Soup

Butternut Squash Soup

Jess is not a fan of winter and constantly complains of being cold (even when it isnt all that cold out). She bundles herself up in fleece jackets, over-dresses the kids, and drinks a lot of chamomile tea. For my part, I make soups all winter long to keep the family warm. This soups warm orange color makes it especially comforting on a dark winter day, and since butternut squash is naturally sweet, the soup is perfect for children. Its a vitamin-rich soup thats light, but still filling a fine way to ease into February. 10 cups butternut squash, peeled and cut into 1/2 inch cubes (3-4 butternut squash) 4 medium carrots, sliced, (1 1/2 2 cups) 1 teaspoon nutmeg (you can add more if you like) Heat the oil in a large pot and fry the onions and carrots until onions turn transparent (5 minutes). Add the celery and squash and cook for another 5 minutes over high flame, stirring. The squash should soften and turn slightly darker (deep orange). Add the water, cover and bring to a boil. Lower the flame and cook for 45 minutes (the celery should look pale green and all should look cooked through and soft). Using a hand blender or a food processor, puree the ingredients. Return the soup to the stove and heat on low flame without letting it boil. Stir in the cream, nutmeg, salt and pepper. Variation: Taste the soup without the cream you may like it. It all depends on how good the squash is. Continue reading >>

Butternut Squash And Apple Soup

Butternut Squash And Apple Soup

Diabetes & You > Recipes > Butternut Squash and Apple Soup This tasty, autumn-inspired soup will make you look forward to the end of summer. 1-3 lb butternut squash, peeled and flesh cut into 1-inch cubes to yield 8 cups 500 g-1.5 kg 1 Granny Smith apple, peeled, cored and coarsely chopped In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside. In non-stick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they dont burn. Remove and set aside. In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick. Pure soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp (15 mL) toasted almonds. Continue reading >>

Butternut Squash Muffins, Diabetic

Butternut Squash Muffins, Diabetic

For a muffin as low-calorie as this one, this recipe is a treat. Based on the previous review, I did use half whole wheat flour, but I still found them to be somewhat bland. Someone suggested that it's missing "sweetness," so maybe I'll try them again and increase the Splenda to half a cup. I used about 3/4 cup frozen (defrosted) cooked winter squash, fat-free soymilk, and three egg whites. I just skipped the butter altogether since I figured I probably had more squash than I would have had I cooked down 1 1/2 cups raw squash. I also didn't have pumpkin pie spice, so I substituted 1 teaspoon of cinnamon and half a teaspoon each ground nutmeg and allspice. I was lazy and used muffin liners, and I had a VERY difficult time getting the muffin off the paper... but maybe it just had to sit for a day, because I gave them to someone who said that there was no problem with it! Still, next time I think I'll skip that and just spray the pan! They rose beautifully, too. In all, this could definitely become a five-star recipe with some tinkering. Thanks for posting! Continue reading >>

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe

Butternut squash is low on the glycemic index and rich in nutrients like beta-carotene. 1 large butternut squash, roasted, or 2 16 oz bags pre-cut squash, cooked according to package directions until tender 10 1/2 cups low-sodium vegetable or chicken broth In a large pot over medium heat, add the oil, garlic and onion. Saut for a few minutes, until the onion turns light brown. While the onion and garlic are cooking, scoop out the roasted squash flesh from its skin with a spoon. Add to pot. Tossand break up large chunks of squash. Add 4 cups of broth and bring to a boil. Reduce heat to low and transfer squash mixture in batches to a blender, leaving most of liquid in pot. Blend on low untilwell mixed and then puree on high until smooth (add a bit of broth for easier blending if necessary). Return pureed squash to the pot; add remaining broth, black pepper, white pepper, parsley, red pepper flakes, rosemary and sage. Reheat soup. Serve hot with a dollop of plain Greek yogurt (optional). Per serving: 158 calories, 3 g protein, 24 g carbohydrates, 6 g fiber, 6 g fat, 0 g saturated fat, 0 mg cholesterol, 699 mg sodium Reprinted with permission from The DASH Diet Cookbook: Quick and Delicious Recipes for Losing Weight, Preventing Diabetes and Lowering Blood Pressure, by Mariza Snyder, D.C., Lauren Clum, D.C., and Anna V. Zulaica (Ulysses Press, 2012) From our sister publication, Diabetes Focus Fall 2012 Publication Review By: the Editorial Staff at Healthcommunities.com Continue reading >>

5 Diabetes-friendly Vegetable Soup Recipes

5 Diabetes-friendly Vegetable Soup Recipes

Soup is an easy make-ahead meal and a great way to add some nutritious and fiber-packed vegetables to your diet. For people with diabetes, the more vegetables you can eat, the better. Vegetables are full of lots of the good stuff your body needs, such as antioxidants, vitamins, minerals, and even fiber. Many vegetables are also low in calories and carbs, which is a must-have for people with diabetes. “The focus for diabetics should be on nonstarchy vegetables instead of the starchy varieties, since starchy vegetables contain more grams of carbohydrate per serving,” says Sarah Hallenberger, lead dietitian at bistroMD. That means adding choices like leafy greens, greens beans, eggplant, mushrooms, or peppers to your diet when you can instead of relying on foods like corn, peas, and potatoes. Here are five soups packed with enough veggies and flavor to share. Lentil Chili Chili made from red meat is often high in fat, but this lentil-based version is not just low in fat, it’s also high in fiber and protein. Lentils are also a good source of folate, iron, phosphorus, potassium, and fiber. View the recipe. Curried Butternut Squash Soup One big win for this soup is its main ingredient, butternut squash, which is loaded with vitamin A. Butternut squash is higher in carbs than some other vegetables, though, so be mindful of what else you consume alongside this soup. Consider pairing it with a grilled chicken breast or a lower-carb salad loaded with protein. View the recipe. Easy Salsa Verde White Chicken Chili Coming in at 200 calories and 15 grams of carbs per serving, this diabetes-friendly soup is loaded with flavor. Just watch the high-calorie toppings, like cheese. To lower the sodium content, look for low-sodium or no-sodium canned beans. View the recipe. Chunky Whi Continue reading >>

Oven-roasted Squash With Garlic & Parsley Recipe - Eatingwell

Oven-roasted Squash With Garlic & Parsley Recipe - Eatingwell

Toss squash with 4 teaspoons oil, salt and teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve. Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator. Kitchen Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use. Thank you for sharing this easy recipe. It is so tasty. My company asked for the recipe. I did increase the parsley as I had extra. Very easy and surprisingly tasty!!! I will definitely make again!!! So Easy and Delicous...even for non squash lovers!We made this with butternut squash for our Christmas Eve dinner and this was the most loved dish of the night!!! Forget the potatoes, I'll just make a double batch of these next year! SOOOOOO good...even people that don't really like squash and/or the kids loved it!! My 3 year old kept asking for more!!Pros: Quick, Flavorful, Great for EntertainingCons: You need to have fresh parsley on hand, dried just doesn't come close. PerfectThis was a perfect addition to our Christmas Eve dinner. It was Continue reading >>

Butternut Squash With Apple And Cranberries

Butternut Squash With Apple And Cranberries

Except for peeling and cubing the squash, this was an easy dish to throw together. I was roasting meat, so cooked mine at 325 degrees for about an hour, and it came out perfectly. Our only com... I love butternut squash and I really enjoyed the flavors of this recipe. I thought it had the perfect amount of spice and wasn't too sweet. I also thought the addition of the apple and cranber... The recipe instructs you to cut the squash into 1/2 cubes and to bake at a high temperature (425F) covered for 30 minutes. At 30 minutes, my butternut squash was overcooked and mushy, so I d... Delicious!! Perfect as a Thanksgiving side dish, or along any of your favorite chicken, pork, seafoid, or beef dishes any night!I used 2 packages of pre-peeled and cubed squash, and fresh cranb... This is sooooo good! I followed the recipe with the exceptions of adding 1/4 cup of walnuts. (would have preferred pecans but used what was on hand) and I had dried cherries, not cranberries. ... I don't love peeling butternut squash, but is a absolute must with this recipe. Maybe my cubes were big but I did cook the dish for closer to 25 mins and it wasn't mushy. I didn't peel the apple... Amazingly Delicious!I wasn't sure what to expect with this dish but i was pleasantly surprised. It was delicious and I will make it again as a side dish. I doubled the recipe this time by usin... A bit too sweet and too much fat. Next time I'll cut the sugar and fat in half and I think it'll be a winner! I meant to pick up a spaghetti squash and picked up a butternut by mistake and wanted to do something other than the usual soup I make with butternut squash. What a winner this one is!! When... Continue reading >>

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