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Butternut Squash with Onions and Pecans
120 g chopped pecans
45 g butter
1 large onion, finely chopped
1020 g butternut squash - peeled, seeded, and cubed
salt and pepper to taste
10 g chopped fresh parsley
Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.
Stuffed Butternut Squash
1 butternut squash, halved and seeded
100 g basmati rice
114 g Brussels sprouts, trimmed and quartered lengthwise
61 g carrot, peeled, sliced and julienned
146.7 g garbanzo beans
60 ml soy milk
45 ml tamari
1 g ground turmeric
2 cloves garlic, minced
Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil. Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste.