Tags Side Dish

Steamed Asparagus

Steamed Asparagus

Meal type Side Dish
By author Elaine Pusateri Cowan - Healthy at Home

Ingredients

  • 16oz fresh asparagus
  • pinch salt

Directions

Snap off flat ends of asparagus spears. Fill steaming pot with 4 inches water and bring to a boil. Add salt. Cook standing tips up, in a steaming basket sitting in boiling water. (For small spears like the ones I used 4 minutes should suffice). Drizzle tiny amount of olive oil and add pinch kosher salt.

Roasted Butternut Squash

Roasted Butternut Squash

Meal type Side Dish
By author Elaine Pusateri Cowan - Healthy at Home

Ingredients

  • 2 butternut squash
  • olive oil (just enough to coat the pan and squash)
  • 2 pats of salted butter
  • 1 dash salt

Directions

Preheat oven to 350F. First cut the ends off of the squash, then cut lengthwise and scoop out the seeds and rinse. Rub the underside--non-skinned side with olive oil. Roast for 30-40 Minutes. Once cool--peel, chop, smash with 2 pats of butter and a dash of salt. Chop peeled squash, add to a mixing bowl with 2 pats of butter and a dash of salt.

Wild Grain Rice

Wild Grain Rice

Dietary Gluten Free
Meal type Side Dish
By author Elaine Pusateri Cowan - Healthy at Home

Ingredients

  • 2 pats of salted butter
  • 1 cup Trader Joe's Brown Rice Medley
  • 1 sprig rosemary
  • 1 cup white wine
  • 1 water

Directions

Put small Dutch oven over medium heat and add two pats of butter. Add one cup of rice medley and 1 sprig of rosemary- stir into butter--until it begins to smell "nutty". Slowly add the wine then the water. Reduce to low and cover-check it in 15 minutes like it to have some "tooth", if not let it go for 20 minutes.

Avocado Tuscany

Avocado Tuscany

Meal type Appetizer, Salad, Side Dish
By author Al Maykel

Ingredients

  • 1 avocado (halved)
  • 1 teaspoon garlic (chopped)
  • 1 tablespoon olive oil
  • 1/4 cup fire roasted tomatoes
  • 1/4 Pound fresh baby spinach
  • salt and pepper to taste
  • balsamic glaze

Directions

Half an avocado, removing the pit and skin and place in a 375 degree oven with a little olive oil, salt, and pepper for 5-8 minutes.
In a medium hot sauté pan add olive oil.
Add garlic and sauté briefly.
Add roasted tomatoes Salt, Pepper and baby spinach.
Cook till spinach is half wilted.
Plate your spinach, tomato, garlic mixture on a plate.
Top with baked avocado and drizzle with balsamic reduction.

Butternut Squash Fries

Butternut Squash Fries

Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free
Meal type Side Dish
By author Ellen Allard

Ingredients

  • 1 butternut squash
  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • freshly ground pepper
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • freshly ground pepper

Directions

Peel, seed and cut the butternut squash into 1” – 2” pieces. Place in bowl and drizzle with olive oil, enough to lightly coat all of the pieces. Sprinkle with salt & pepper. Spread on baking tray (with sides) lined with parchment paper. Bake 350˚ for 45 minutes. After 30 minutes, remove from oven and gently mix the squash around. This will keep it from sticking to the parchment paper. Continue baking for another 15 minutes or until the doneness is to your liking.
Peel, seed and cut the butternut squash into 1” – 2” pieces. Place in bowl and drizzle with olive oil, enough to lightly coat all of the pieces. Sprinkle with salt & pepper. Spread on baking tray (with sides) lined with parchment paper. Bake 350˚ for 45 minutes. After 30 minutes, remove from oven and gently mix the squash around. This will keep it from sticking to the parchment paper. Continue baking for another 15 minutes or until the doneness is to your liking.

Mashed Butternut Squash

Mashed Butternut Squash

Meal type Side Dish
By author Ellen Allard

Ingredients

  • 2 Pounds butternut squash ( )
  • 3 tablespoons coconut oil (melted)
  • 3 Tablespoon (heaping) brown sugar
  • sprinkle black pepper (freshly ground, )
  • 1/4 cup coconut milk
  • 1/2 teaspoon sea salt

Directions

Preheat oven to 400°.
Cut off the ends of the squash, peel and cut in half lengthwise. Remove seeds. Dice the squash into ½” cubes. Toss in a bowl with the melted coconut oil, brown sugar, sea salt, and pepper.
Spread on a cookie sheet (the kind with edges) and roast for 15 minutes. Use a metal spatula to move the squash around on the pan to keep it from sticking. Roast for another 15 minutes or until tender. Check periodically to make sure it doesn’t burn.
Put the roasted squash and coconut milk into a food processor and mix until blended. Reheat as needed before serving.
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