Dried Mushrooms
2 cups Low-Sodium Vegetable stock
6 Acorn Squash (halved lengthwise and seeded)
5 tablespoons Butter (divided)
1/2 cup Maple Syrup
Olive Oil
1 large Red Onions (diced)
2 Carrots (peeled and diced)
1 Celery Root (peeled and diced)
3 sprigs Thyme (leaves pulled)
1 cup Whole Wheat Bread Croutons (same size as diced vegetables)
2 Tart Apples (peeled and diced)
1/2 cup Walnuts (toasted and chopped)
1/4 cup Dried Cranberries
Salt
freshly cracked Black Pepper
step by step directions.We've Made Cooking As Easy As 1-2-3!
ingredients4 ounces Dried Mushrooms
2 cups Low-Sodium Vegetable stock
instructionsPreheat oven to 350 degrees F. Place mushrooms and vegetable stock in a sauce pot and bring to a simmer. Steep mushrooms until liquid has reduced by half. Remove from heat. Strain out the mushrooms and chop roughly. Reserve the stock.
ingredients6 Acorn Squash (halved lengthwise and seeded)
5 tablespoons Butter (divided)
1/2 cup Maple Syrup
instructionsCut a small part of the acorn squash off so it sits flat on a parchment lined baking sheet, with the bowl facing up. Heat 3 tablespoons butter and maple syrup together in a small pot just until butter melts. Stir together and brush over the cut squash.
ingredients1 large Red Onions (diced)
Salt
2 Carrots (peeled and diced)
1 Celery Root (peeled and diced)
3 sprigs Thyme (leaves pulled)
instructionsHeat a large sauté pan over medium with a few tablespoons of butter. Sauté the onions for 2 minutes, seasoning with salt. Add the carrots and celery root and cook until softened, about 3 minutes. Season with salt, pepper and thyme leaves.
ingredients1 cup Whole Wheat Bread Croutons (same size as diced vegetables)
2 Tart Apples (peeled and diced)
1/2 cup Walnuts (toasted and chopped)
1/4 cup Dried Cranberries
freshly cracked Black Pepper
instructionsPour vegetable mixture in a large bowl and toss with the remaining ingredients. Add the mushrooms and stock, stirring to ensure liquid is absorb by the bread.
ingredients
instructionsDivide the mixture among the acorn squash, mounding but not over-flowing. Cover with foil. Bake for 45 minutes, remove foil, and continue to cook for 15 minutes or until squash is fork tender. Serve warm.
Helpful Tip:
1. Cut calories by bulking up on veggies and cutting out a lot of the bread.
2 cups Low-Sodium Vegetable stock
6 Acorn Squash (halved lengthwise and seeded)
5 tablespoons Butter (divided)
1/2 cup Maple Syrup
Olive Oil
1 large Red Onions (diced)
2 Carrots (peeled and diced)
1 Celery Root (peeled and diced)
3 sprigs Thyme (leaves pulled)
1 cup Whole Wheat Bread Croutons (same size as diced vegetables)
2 Tart Apples (peeled and diced)
1/2 cup Walnuts (toasted and chopped)
1/4 cup Dried Cranberries
Salt
freshly cracked Black Pepper
step by step directions.We've Made Cooking As Easy As 1-2-3!
ingredients4 ounces Dried Mushrooms
2 cups Low-Sodium Vegetable stock
instructionsPreheat oven to 350 degrees F. Place mushrooms and vegetable stock in a sauce pot and bring to a simmer. Steep mushrooms until liquid has reduced by half. Remove from heat. Strain out the mushrooms and chop roughly. Reserve the stock.
ingredients6 Acorn Squash (halved lengthwise and seeded)
5 tablespoons Butter (divided)
1/2 cup Maple Syrup
instructionsCut a small part of the acorn squash off so it sits flat on a parchment lined baking sheet, with the bowl facing up. Heat 3 tablespoons butter and maple syrup together in a small pot just until butter melts. Stir together and brush over the cut squash.
ingredients1 large Red Onions (diced)
Salt
2 Carrots (peeled and diced)
1 Celery Root (peeled and diced)
3 sprigs Thyme (leaves pulled)
instructionsHeat a large sauté pan over medium with a few tablespoons of butter. Sauté the onions for 2 minutes, seasoning with salt. Add the carrots and celery root and cook until softened, about 3 minutes. Season with salt, pepper and thyme leaves.
ingredients1 cup Whole Wheat Bread Croutons (same size as diced vegetables)
2 Tart Apples (peeled and diced)
1/2 cup Walnuts (toasted and chopped)
1/4 cup Dried Cranberries
freshly cracked Black Pepper
instructionsPour vegetable mixture in a large bowl and toss with the remaining ingredients. Add the mushrooms and stock, stirring to ensure liquid is absorb by the bread.
ingredients
instructionsDivide the mixture among the acorn squash, mounding but not over-flowing. Cover with foil. Bake for 45 minutes, remove foil, and continue to cook for 15 minutes or until squash is fork tender. Serve warm.
Helpful Tip:
1. Cut calories by bulking up on veggies and cutting out a lot of the bread.
No comments:
Post a Comment