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Baked Butternut Squash

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This easy Baked Butternut Squash recipe only needs 5 ingredients. You don’t even have to peel the squash!

Just cut it in half and bake it in the oven. You can serve it sliced or mashed and add butter, salt, or other seasonings.

How to Bake Butternut Squash

To prepare butternut squash, cut it in half lengthwise using a sharp knife. If it is too hard to cut, you can microwave the squash for a few minutes first (this works with spaghetti squash too).

Preheat the oven to 375°F and line a baking sheet with parchment paper.Cut the butternut squash in half and scoop out the seeds and the stringy bits. Brush with melted butter and sprinkle with sugar and spice (we love using pumpkin pie spice)Bake until fork tender per the recipe below.

How to cut butternut squash

To cut butternut squash, rinse the squash and dry it off with a towel.

Use a sharp knife to slice off a small portion from the bottom. This creates a stable base to slice the squash in half from top to bottom.

Slice the squash lengthwise and use a spoon to scoop out the seeds and stringy bits.

If the squash is too hard to cut, you can microwave it for a few minutes before slicing. Once cut, the squash can be diced into 1-inch cubes or sliced into half-moons.

How long to bake butternut squash

Halved butternut squash will take 50-60 minutes in a preheated oven. For faster cooking, cut the squash into 1-inch cubes and cook as directed in roasted butternut squash.

Regardless of the cooking method, cook until tender like sweet potatoes and baked potatoes.

How to serve butternut squash

To serve butternut squash, try eating it plain and seasoned as a side dish. You can also mash it in a bowl, like mashed potatoes, and add in your favorite seasonings, cream or sour cream, and butter. Leftovers can be stored in the fridge for 4 days in an airtight container.

To serve butternut squash, slice and season as a side dish. You can also mash it like mashed potatoes and add in extra seasonings, a bit sour cream, and some butter.

Can you eat the skin of butternut squash?

Yes, the skin of butternut squash is edible, although I personally prefer not to eat it.

5 from 9 votes↑ Click stars to rate now!Or to leave a comment, click here!

Baked Butternut Squash

This baked butternut squash recipe is one of our favorite easy side dishes. It only has 5 ingredients and tastes amazing! 

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 servings

1 butternut squash 2.5-3.5 pounds¼ cup salted butter melted2 tablespoons brown sugar½ teaspoon cinnamon or pumpkin pie spice½ teaspoon salt or to taste

Preheat the oven to 375°F.

Cut the butternut squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits.

Brush the inside of the squash with the melted butter. Sprinkle with brown sugar and cinnamon (or pie spice).

Place the squash on a baking sheet, cut-side up, and bake uncovered for 50-60 minutes or until tender when poked with a fork.

Sprinkle with salt. Serve by slicing or mashing with butter.

If the squash is too hard to cut, you can microwave it for a few minutes first.
If the squash is larger, you may need to bake it for a little longer.
For extra flavor and crunch, top the squash with chopped pecans or walnuts during the last 15 minutes of cooking.
If you’re short on time, microwave the squash for a few minutes before baking to reduce the cooking time.
Store leftover butternut squash in a covered container in the fridge for up to 3-4 days. 

5 from 9 votes

Calories: 125 | Carbohydrates: 6g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 384mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Home & Kitchen

Easy Layered Salad – Perfect to Make Ahead

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This overnight 7-layer salad recipe is everyday easy in addition to being party perfect!

Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!

What’s in Seven Layer Salad? 

Mix and match the ingredients, I add 7 layers but you can add as many as you’d like to this overnight salad.

Lettuce – Iceberg lettuce will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).

Vegetables – Tomatoes, peas, and sliced green onions add visual interest to a 7 layer salad, but so can chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded brussels sprouts. This is a great recipe for using up leftover bits of veggies in the fridge.

Bacon & Eggs – Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.

Cheese – Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.

Dressing for Overnight Salad

This mayo-based sour cream dressing is traditional and it is super easy to make. It’s thicker than a traditional dressing, so it holds up well.

Add in your favorite herbs or ranch-style seasonings to change it up.

Keep leftover 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!

Did you make this 7 Layer Salad for a crowd? Be sure to leave a rating and a comment below!

5 from 24 votes↑ Click stars to rate now!Or to leave a comment, click here!

7 Layer Salad

A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings 12 servings

1 Trifle Bowl to show layers

1 head iceberg lettuce chopped2 cups tomatoes diced, or sliced cherry tomatoes2 cups frozen peas defrosted (uncooked)½ cup green onions or red onions, sliced8 hard boiled eggs cooled, peeled and chopped2 cups cheddar cheese shredded8 slices bacon cooked crisp and crumbled

DRESSING

In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).

In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.

Cover the salad and refrigerate for at least 4 hours or overnight.

Top with cheese and bacon before serving.

Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.
Optional Ranch Style Dressing1 cup mayonnaise¾ cup sour cream½ teaspoon garlic powder½ teaspoon onion powder1 tablespoon fresh dill1 tablespoon fresh parsleysalt & pepper to taste

5 from 24 votes

Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Home & Kitchen

Turkey Noodle Casserole

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Turn leftovers into a cozy turkey noodle casserole that the whole family will love!

This noodle casserole has packed with tender veggies, turkey, and pasta baked in a simple homey sauce. It’s all baked under buttery bread crumbs.

Ingredients for Turkey Noodle Casserole

This basic casserole is simply turkey, veggies, and pasta cooked in a simple homemade sauce.

Turkey: Use leftover turkey or use rotisserie chicken. Leftover ham is another great variation in this recipe.

Vegetables: This turkey noodle casserole is so versatile. Use either frozen mixed vegetables or veggies from your crisper drawer (see recipe notes for fresh vegetables).

Pasta: Any medium shape can be used in this recipe. Try penne or rotini, and be sure to cook it al dente (firm) so it doesn’t overcook in the oven.

Sauce: The sauce below is a very simple cream sauce, almost reminiscent of chicken pot pie sauce. You can swap it out for cream of mushroom, chicken, or celery soup or a jar of Alfredo sauce. Be sure to add the poultry seasoning; it adds great flavor.

Swap in Your Leftovers

Sauce

If you’ve got leftover gravy or cheese sauce, they can be used in this recipe (you’ll need about 4 cups of sauce) instead of making a from-scratch sauce.

If you don’t have 4 cups of sauce, use what you have and add either a jar of alfredo sauce or a can of condensed mushroom or chicken soup.

Vegetables

Add leftover vegetables from last night’s dinner or even leftover green bean casserole (sauce and all)!

Assemble turkey noodle casserole up to 1 day ahead, but leave off the topping and refrigerate overnight.

Remove the casserole from the fridge for at least 30 minutes before baking and sprinkle with the topping. Add an extra 5-7 minutes of baking time.

Did your family love this Turkey Noodle Casserole? Leave us a rating and a comment below!

5 from 8 votes↑ Click stars to rate now!Or to leave a comment, click here!

Turkey Noodle Casserole

The best way to use up leftover turkey and veggies from the holidays is with this Turkey Noodle Casserole!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Creamy Sauce (see notes for shortcut)

⅓ cup butter1 small onion diced2 cloves garlic minced⅓ cup flour¾ teaspoon poultry seasoning½ teaspoon dried thyme leaves3 cups chicken broth1 ½ cups light cream or half and half1 ½ teaspoons dried parsley or 1 tablespoon fresh½ teaspoon Kosher salt or more to taste¼ teaspoon black pepper

Casserole

3 cup frozen mixed vegetables thawed, see notes for fresh vegetables2 cups cooked turkey cubed, or chicken12 ounces medium pasta such as rotini or penne

Topping

¼ cup melted butter½ cup seasoned breadcrumbs

Preheat the oven to 375°F. Grease a 9×13 or 3-quart casserole dish and set aside.

In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.

Add flour and cook for 1 minute.

Slowly stir in chicken broth and evaporated milk, until the mixture is smooth. The mixture will be very thick at first.

Bring the sauce to a boil while stirring over medium heat. Let boil for 1 minute, then remove from heat and stir in salt, pepper, and parsley.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.

Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.

In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.

Bake for 25-30 minutes, or until bubbly and the topping is browned.

Sauce: To make a shortcut sauce, replace the sauce with a jar of alfredo sauce and add in the seasonings. Cream can be substituted for evaporated milk. 
Cheese: 1 ½ cups of shredded cheese like cheddar can be added to the sauce.
To use fresh vegetables: Fresh vegetables can be used in place of frozen mixed vegetables. I would suggest 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (although any combination will work). Add the fresh vegetables to the boiling pasta water for the last 4 minutes in step 7 or steam the vegetables until tender.
Store leftover casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through. 

5 from 8 votes

Calories: 519 | Carbohydrates: 61g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 925mg | Potassium: 580mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4018IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Turkey
Cuisine American

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Home & Kitchen

Easy Lemon Chicken

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Tender chunks of chicken are pan-fried and tossed in a simple tangy-sweet lemon sauce. You can’t beat the flavor of fresh lemon. Serve this over rice for the perfect weeknight dinner.

Have you ever had a stir-fry and wondered how the get the meat so darn tender? Most often it’s due to a technique called velveting.

Meat (beef or chicken) is marinated in a combination of egg white, cornstarch, oil, and often other additives like vinegar. Cornstarch is a natural tenderizer (and used in this recipe as well as many other stir fry favorites and even Mongolian Beef)!

Pour the sauce right over if you are in a hurry, but I like to remove the chicken from the pan, deglaze the pan using the sauce, then add the chicken back in.

Garnish with lemon slices, green onion or chives and sesame seeds.

Lemon Chicken is a great dish to make ahead or make a double batch so that you’ll have lots of leftovers. It will keep in the refrigerator for 3 to 4 days for easy lunches!

4.95 from 17 votes↑ Click stars to rate now!Or to leave a comment, click here!

This easy lemon recipe is a sweet zesty favorite, made in under an hour!

Prep Time 15 minutes

Cook Time 15 minutes

Marinate Time 15 minutes

Total Time 45 minutes

Servings 4 servings

1 pound boneless chicken breast diced1 large egg3 tablespoons cornstarch2 tablespoons soy sauce2 teaspoons vegetable oil

Sauce

¾ cup chicken broth1 ½ tablespoons cornstarch¼ cup sugar3 tablespoons fresh lemon juice

Optional Garnish

sesame seeds, thinly sliced green onion

In a bowl, combine chicken with egg, cornstarch, and soy sauce. Allow it to marinate in the fridge for at least 15 minutes or up to 1 hour.

In a small bowl, mix together the sauce ingredients.

In a large skillet, heat the vegetable oil over medium-high heat. Remove chicken from the egg mixture, allowing any excess to drip off. Discard the marinade.

Add chicken to the pan in batches and stir-fry until browned and cooked through, about 5 minutes.

Stir the sauce well to ensure the cornstarch is fully incorporated. Pour it into the pan with the chicken. Let it simmer on low heat until it thickened, about 3-4 minutes

Garnish with sesame seeds, thinly sliced green onion, and lemon wedges if desired.

This recipe comes together quickly; prepare all of the ingredients before beginning to cook.
Chicken: For easy handling, place chicken in the freezer for 15 minutes before cutting (optional). Chicken thighs work well in this recipe.
Lemon: Fresh lemon juice is best for this recipe. If using fresh lemon, ½ teaspoon of lemon zest can be added to the sauce for an extra boost of lemon flavor. 
Vegetables: Vegetables can be added to this chicken, asparagus, or green beans are great options. Remove the chicken from the pan and set it aside. Trim the vegetables and add them to the pan. Stir-fry them for a few minutes until they are tender crisp. Add the chicken and the sauce and continue to cook as directed.
For a crispy chicken, marinated chicken can be dusted in corn starch and deep fried in small batches at 350°F for 4-5 minutes. Thicken sauce and toss with chicken.
 

4.95 from 17 votes

Calories: 258 | Carbohydrates: 22g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 814mg | Potassium: 474mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course
Cuisine American, Asian Fusion

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