Say goodbye to your boring old rice dish!Read More
- 1 (2 1/2 lb.) butternut squash
- 3 large baking apples (Rome Beauty, York Imperial or Granny Smith), cut in half, cored and seeded
- 1 Tbsp. light cream (optional)
- 2 tsp. fresh parsley, minced
- 1/2 tsp. ground cinnamon
- Pinch cloves
- Olive oil cooking spray
- 1/4 cup toasted sliced almonds*
Preheat oven to 350 degrees. Cut squash in half, remove ends. Scoop out seeds, stringy portions. If using conventional oven, place squash in large glass baking dish, cut side down, bake until soft, 45-60 minutes; or microwave on high setting for 10-12 minutes until tender but not mushy.
Cook apples by adding to squash in conventional oven 30 minutes before squash is done; or microwave separately on high for 5-8 minutes until tender but not mushy.
Scoop squash from shells, chop apples into cubes. Place squash and apple in blender.
Add cream, parsley, cinnamon and cloves. Purée to desired consistency.
Lightly coat baking dish with cooking spray; spread purée in dish. Sprinkle almonds evenly over top. Bake 20 minutes until piping hot.
*To toast almonds, spread on dry baking sheet and place in 400-degree oven for 5-7 minutes, until fragrant. Or place in dry skillet on stovetop over medium heat and stir constantly about 5 minutes until fragrant.
Makes 8 servings.
You can also make this recipe into a soup. Instead of putting the puree in the oven, place it in a large saucepan over medium heat on the stove, add 4 cups reduced-sodium, fat-free chicken or vegetable broth, and heat through while stirring. Serve garnished with toasted almonds.
From the AICR Test Kitchen
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- 2 lbs. thin asparagus spears (2 bunches), tough ends trimmed
- 1 Tbs. olive oil
- 1 medium tomato, cored, seeded, and minced (about 1/2 cup)
- 1 medium shallot, minced (about 1 1/2 Tbs.)
- 1 Tbs. lemon juice from 1 lemon
- 1 Tbs. minced fresh basil leaves
- 3 Tbs. extra‐virgin olive oil
- Salt and pepper to taste
Adjust oven rack to uppermost position. Heat broiler. Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish. Whisk tomato, shallot, lemon juice, basil, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and service immediately.
Yields 4-6 Servings