Caramelized Butternut Squash
2 medium butternut squash (4 to 5 pounds total)
5-6 tablespoons Canola Harvest soft spread (melted)
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
1. Preheat the oven to 400°F.
2. Cut off the ends of each butternut squash and discard.
3. Place squash in pot of boiling water for 5 minutes to soften the skin. Then peel and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best), and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Nutrition info per 1-cup serving: 60 cals, 3 grams healthy fat, 4 grams sugar, 110% vitamin A, 20% vitamin C.
• 1 cup cooked, sliced carrots
• 2 eggs
• 1 cup evaporated skim milk
• ¾ cup sugar
• 1 tbsp. flour
• 1 ¼ tsp. pumpkin pie spice
1. Preheat oven to 400 degree F.
2. Put all ingredients in the blender. Blend and pour into pie shell.
3. Bake at 400 for 40 – 50 minutes. Pie is done when knife slipped into center and comes out clean.
* It’s best to make the pie crust first so the filling can be put into the uncooked shell as soon as it is made.
* It’s easy to scorch carrots, so use plenty of water and watch carefully!
Nutrition info per 1/8 pie: 280 cals, 14 gm fat, 2 gm fiber, 23 gm sugar, 6 gm protein
• 1/2 cup Canola Harvest soft spread
• 2 cups chopped celery
• 1 cup chopped onion
• ¼ cup chopped fresh parsley
12 oz. sliced mushrooms (opt)
1 teaspoon poultry seasoning
1 1/2 teaspoons sage leaves, crumbled
1/2 teaspoon pepper
1 1/2 teaspoons salt
1 teaspoon thyme
2 beaten eggs
2 cups chicken broth
12 slices whole-wheat bread, cubed (I use Granny’s Wheat ‘n Fiber bread… perfect!)
1. Place the Canola Harvest, onions, celery and parsley in a pan and sauté until the onions are tender (~5 min on med-high)
2. Place the bread (you may toast it first), seasonings, eggs and sauté mixture (onion, celery, etc) in the crockpot and stir together.
3. Pour 2 cups of broth over the top (until moist) and cook in slow cooker on high for 45 minutes; then reduce heat to low for 4-6 hours.
Nutrition info per ½-cup serving: 150 cals, 7 gm mono fat, 2 gm saturated fat, 3 gm fiber, 4 gm protein (and 50-75% lower in sodium than other versions)