Monday, November 14, 2011

Meatless Monday... Roasted Buttercup Squash with Craisins, Blue Cheese, and Walnuts

Today for meatless Monday I have an awesome recipe for you.  It is the perfect combination of sweet and savory and really gives you that feeling of fall.  Squash are usually on sale this time of year because they are in season and you can take full advantage of buying local for the rest of the season.  Of course it wouldn't be squash in Vermont without a little real maple syrup, so thats a key ingredient for this recipe.  If you can't get your hands on the real stuff, substitute with brown sugar (who knows whats in the fake syrup...it's not worth it)!

This dish has such a pretty presentation in the squash that I don't peel it.  It would be a great side or starter for a lunch or dinner party (I'm thinking Thanksgiving!)  For a casserole style you could peel and cube the squash and place it in a casserole dish with all the ingredients and bake it the same way.  Casserole style will take up less space in your oven, will feed more mouths, and taste just as delicious!  
I paired this dinner with a nice big salad and some steamed asparagus and was very happy!  

Roasted Buttercup Squash with Craisins, Blue Cheese, and Walnuts
Serves 4

2 butternut squash, halved and seeded
1/4 plus 1 Tbsp cup of real VT maple syrup
1/4 cup plus 1 Tbsp of Craisins
1/4 cup plus 1 Tbsp of crumbled blue cheese
1/2 cup of chopped walnuts

Directions: Preheat the oven to 350.  Place 1 Tbsp of each ingredient into the center of the squash.  Bake for about an hour or until the squash is soft.  Enjoy hot!  

Nutrition Facts: 1/2 squash with toppings
375 calories, 8 g protein, 66 g carbohydrates, 12 g fat, 8 g fiber, 133 mg sodium


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