This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"All our progress is an unfolding, like the vegetable bud, you have first an instinct, then an opinion, then a knowledge, as the plant has root, bud and fruit. Trust the instinct to the end, though you can render no reason."
-Ralph Waldo Emerson, Poet
There is nothing that says Fall to me like butternut squash. It just feels warm and this recipe is sweet and savory and herbaceous all at once.
The terms "green onion" and "scallion" are usually used interchangeably. As if that might not be confusing enough, green onions are also known as spring onions or salad onions. All are white onions that are harvested before they are mature. Scallions are often thought of as less mature, smaller onions.
Green onions are harvested before a bulb develops and this is the best way to determine the difference between the two. Scallions don't form as much of a bulb at the white base. You can use either in a recipe that calls for green onions or scallions, but you may find a wide variety in flavor. Scallions are generally milder, but when buying green onions there is no way to know how strong the flavor is until you actually put them to a taste test.
A single green onion weighs about an ounce and has 51 micrograms of Vitamin K.
Ramps have become very popular lately. Think of them as wild green onions on steroids. They're also known as wild leeks and I've even seen them listed as the Tennessee truffle. They have a stronger flavor - more like garlic and are not cultivated so are usually available only from March to June.
4 ounces green onions = 36 calories, 0g fat, 0g sat fat, 0 mono fat, 2g protein, 8g carbohydrates, 18mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 1/2 cup2
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers, hot or cold.
|4 tsp||olive oil|
|1 medium||butternut squash (peeled, seeded, and diced)|
|8 medium||green onions (sliced crosswise; keep the white and green parts separate)|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|2 tsp||Worcestershire sauce|
|2 tsp||maple syrup|
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the squash and cook for about 4 to 5 minutes. Toss frequently.
Add the white part of the green onion, marjoram, salt, pepper, Worcestershire and maple syrup.
Place the pan in the oven and roast for about 25 minutes. Toss occasionally.
Add the green part of the green onion. Toss and roast for another 5 minutes.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 161||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 31g||9%|
|Dietary Fiber 6g||19%|
|Vitamin A 470%||Vitamin C 90%|
|Calcium 11%||Iron 13%|
|Vitamin K 54 mcg||Potassium 895 mg|
|Magnesium 83 mg|