Butternut, Sausage, and Apple Bake www.learning-grace.com

Butternut, Sausage, and Apple Bake

A one-dish meal featuring butternut squash and hearty fall flavors.

Butternut, Sausage, and Apple Bake
Serves 6
A one-dish meal full of fall flavors.
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Print
201 calories
31 g
15 g
5 g
11 g
2 g
295 g
404 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
295g
Servings
6
Amount Per Serving
Calories 201
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 404mg
17%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
15%
Sugars 7g
Protein 11g
Vitamin A
243%
Vitamin C
47%
Calcium
13%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 lbs butternut squash, peeled and cubed
  2. 1/2 lb Italian sweet chicken sausage, casings removed and cooked
  3. 1 c cooked rice
  4. 2 onions, caramelized
  5. 1 medium-large granny smith apple, peeled and chopped
  6. salt and pepper to taste
  7. 1 tsp rubbed sage
  8. 1 cup chicken broth
  9. 3-5 tablespoons grated parmesan cheese
  10. Toasted pine nuts and cilantro for garnish
Instructions
  1. Preheat oven to 375.
  2. Combine squash, cooked sausage, cooked rice, caramelized onions, and apples in a 9x13 baking dish.
  3. Sprinkle rubbed sage over the entire dish.
  4. Pour chicken broth over the dish.
  5. Cover with foil and bake 1 hour.
  6. Remove from oven, sprinkle with parmesan cheese and bake 20 more minutes.
  7. Garnish with chopped cilantro and pine nuts and serve.
beta
calories
201
fat
5g
protein
11g
carbs
31g
more
Learning Grace http://www.learning-grace.com/

Butternut, Sausage, and Apple Bake

 

Butternut, Sausage & Apple Bake www.learning-grace.com

This squash represents the last of our CSA bounty. It’s always a sad day to say goodbye to our farm-fresh vegetables. I wanted these to go out with a bang. So, I tinkered around and thought of all the wonderful things that I love to eat with butternut squash and came up with this one-dish meal. It takes a while in the oven, but it is so well worth it.

Butternut, Sausage & Apple Bake www.learning-grace.com

First, caramelize two onions. I love caramelized onions, they’re so full of flavor. I use a tablespoon or two of balsamic vinegar to deglaze the pan. There is a method to cooking up the perfect onions, check this article from Bon Appetite to get the whole story.

Caramelized Onions www.learning-grace.com

Then I just mixed the cooked sausage, rice, apples, and squash along with the onions in a 9×13 baking pan. I added the sage and poured the chicken broth on top. Cook covered for one hour then take the foil off, sprinkle the parmesan cheese on top and bake a bit more. Enjoy!   

Butternut, Sausage & Apple Bake www.learning-grace.com

Butternut, Sausage, and Apple Bake
Serves 6
A one-dish meal full of fall flavors.
Write a review
Print
Prep Time
20 min
Prep Time
20 min
201 calories
31 g
15 g
5 g
11 g
2 g
295 g
404 g
7 g
0 g
2 g
Nutrition Facts
Serving Size
295g
Servings
6
Amount Per Serving
Calories 201
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 404mg
17%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
15%
Sugars 7g
Protein 11g
Vitamin A
243%
Vitamin C
47%
Calcium
13%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 lbs butternut squash, peeled and cubed
  2. 1/2 lb Italian sweet chicken sausage, casings removed and cooked
  3. 1 c cooked rice
  4. 2 onions, caramelized
  5. 1 medium-large granny smith apple, peeled and chopped
  6. salt and pepper to taste
  7. 1 tsp rubbed sage
  8. 1 cup chicken broth
  9. 3-5 tablespoons grated parmesan cheese
  10. Toasted pine nuts and cilantro for garnish
Instructions
  1. Preheat oven to 375.
  2. Combine squash, cooked sausage, cooked rice, caramelized onions, and apples in a 9x13 baking dish.
  3. Sprinkle rubbed sage over the entire dish.
  4. Pour chicken broth over the dish.
  5. Cover with foil and bake 1 hour.
  6. Remove from oven, sprinkle with parmesan cheese and bake 20 more minutes.
  7. Garnish with chopped cilantro and pine nuts and serve.
beta
calories
201
fat
5g
protein
11g
carbs
31g
more
Learning Grace http://www.learning-grace.com/
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Greek Turkey Meatballs

A family favorite. Make a bunch at once and freeze them for a quick meal!

Greek Turkey Meatballs
Yields 25
A family favorite. They also freeze really well.
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Print
62 calories
2 g
28 g
4 g
6 g
1 g
30 g
64 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
30g
Yields
25
Amount Per Serving
Calories 62
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 28mg
9%
Sodium 64mg
3%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 6g
Vitamin A
15%
Vitamin C
1%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb ground turkey
  2. 1 cup frozen chopped spinach (thawed and drained)
  3. 1/3 cup breadcrumbs (whole wheat is best)
  4. 1 egg
  5. 1 tsp Worcestershire sauce
  6. 1 tablespoon oregano
  7. ½ teaspoon garlic powder
  8. salt and pepper to taste (I go light on the salt because the Worchestershire sauce and feta are salty)
  9. 1/3 cup feta cheese (or more if you like)
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix all the ingredients in a bowl and mix until everything is well combined.
  3. Form into 1”-1 ½” meatballs and put them on a parchment-lined baking sheet.
  4. Bake for 15–20 minutes.
beta
calories
62
fat
4g
protein
6g
carbs
2g
more
Learning Grace http://www.learning-grace.com/
Whole Wheat Strawberry Oat Muffins

Whole Wheat Strawberry Oat Muffins

Strawberry oat collage

 (or what to do with toddlers and extra strawberries)

Whole Wheat Strawberry Oat Muffins
Yields 12
100% whole grain muffins sweetened with maple syrup
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Print
137 calories
21 g
18 g
5 g
3 g
4 g
67 g
168 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
67g
Yields
12
Amount Per Serving
Calories 137
Calories from Fat 42
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 18mg
6%
Sodium 168mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 5g
Protein 3g
Vitamin A
1%
Vitamin C
15%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup rolled oats
  2. 1 ½ cup white whole wheat flour (I use King Arthur’s)
  3. ½ teaspoon salt
  4. 1 tablespoon baking powder
  5. ½ teaspoon baking soda
  6. Zest of one lemon
  7. 1/3 cup maple syrup
  8. 3 tablespoons coconut oil
  9. 1 egg
  10. 1 cup yogurt
  11. 1 cup diced fresh strawberries
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Grease or line a 12-cup muffin tin.
  2. Whisk the dry ingredients in a medium bowl.
  3. In a separate bowl beat together the remaining ingredients except the strawberries. Pour the wet ingredients into the dry and stir until just combined. Do not over mix. Fold in the strawberries.
  4. Fill the muffin cups to ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
beta
calories
137
fat
5g
protein
3g
carbs
21g
more
Learning Grace http://www.learning-grace.com/

Whole Wheat Strawberry Oat Muffins

(or what to do with extra strawberries and toddlers)

StrawberryOatMuffins4
My in-laws visited last weekend. They live about an hour away and travel a lot so it’s not too often that we get to see them. As always they arrived bearing a generous amount of groceries for us. We don’t have a car and they like to help us out by bringing some things that would be cumbersome for us to cart home. It’s very nice of them, but sometimes I feel overwhelmed at the amount of food coming into my tiny kitchen and I’m at a loss for where it should go and how we’re going to eat it before it spoils.

In this week’s haul were four pounds of organic strawberries. My mother-in-law said they got a really good deal on them and we sure appreciated them. Strawberries in late February are a real treat for us. And, although I try to buy organic it’s cost prohibitive a lot of the year so we often go without. The strawberries were pretty ripe and had about 48 good hours left. Those hours have passed and we still had 2.5 lbs left. So, I turned to the internet and found some good healthy strawberry muffin recipes. I patched a few together (namely this one and this one) to make these whole-grain beauties sweetened with maple syrup instead of white sugar.

Strawberry oat collageAnd because I was feeling extra courageous I decided to bake them with my kids. My son has been asking to cook with me for awhile lately. I’ve been putting him off because it’s just so hard to cook with littles. But I took the time and premeasured and prepped almost all the ingredients, so it was (mostly) a success. Baby girl dumped about half the bowl with the baking soda and baking powder on the floor, so I had to guess how much I needed to add back in. In the end they tasted pretty good.

 

Whole Wheat Strawberry Oat Muffins
Yields 12
100% whole grain muffins sweetened with maple syrup
Write a review
Print
137 calories
21 g
18 g
5 g
3 g
4 g
67 g
168 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
67g
Yields
12
Amount Per Serving
Calories 137
Calories from Fat 42
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 18mg
6%
Sodium 168mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 5g
Protein 3g
Vitamin A
1%
Vitamin C
15%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup rolled oats
  2. 1 ½ cup white whole wheat flour (I use King Arthur’s)
  3. ½ teaspoon salt
  4. 1 tablespoon baking powder
  5. ½ teaspoon baking soda
  6. Zest of one lemon
  7. 1/3 cup maple syrup
  8. 3 tablespoons coconut oil
  9. 1 egg
  10. 1 cup yogurt
  11. 1 cup diced fresh strawberries
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Grease or line a 12-cup muffin tin.
  2. Whisk the dry ingredients in a medium bowl.
  3. In a separate bowl beat together the remaining ingredients except the strawberries. Pour the wet ingredients into the dry and stir until just combined. Do not over mix. Fold in the strawberries.
  4. Fill the muffin cups to ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
beta
calories
137
fat
5g
protein
3g
carbs
21g
more
Learning Grace http://www.learning-grace.com/

 

 

 

 

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