My kids have always loved their vegetables. I have never had to try to coax my kids to eat vegetables. As a matter of fact, I thought both of my kids were going to be vegetarians. I will not be surprised if they ever do become vegetarians. One vivid memory is going out to dinner to a steakhouse. My husband and I ordered steaks my kids ordered steamed broccoli and that is all they wanted. NOT KIDDING. The waitress thought my kids were joking. Then they thought my husband and I put them up to it. The waitress so surprised that broccoli was indeed what they both wanted. The waitress even remarked that it was the first time they had ever heard that. I am blessed that they love vegetables as much as I do and by my kids’ wonderful personalities. They have blessed my life in more ways than they will ever know.
I just adore vegetables. All kinds I think there are only two that I don’t care for at all lima and fava beans and. We eat a variety of vegetables in my house and a lot of salads. My kids laugh that I usually have a green salad at every meal. I may or may not have it with salad dressing sometimes I eat my salad with lemon juice or balsamic vinegar no oil necessary.
Many nights I am trying to rack my brain as to what to make for dinner. My family loves it when I create a new vegetable dish. I had about 1/2 leftover butternut squash. I cut it in half and removed the seeds. I then riced it. I shredded the squash with a box grater. In Scandinavian culture, there are a lot of creamed vegetables. I thought a cream sauce would make the squash taste luscious and decadent. I was so right. Even my teen who is normally a picky eater loved it. I hope your family enjoys this dish as much as my family.
Nutritional Facts are based on 1/2 cup serving.
2 cup chicken broth
1/2 teaspoon dill
1/4 teaspoon tarragon
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons chopped onions
1/2 cup heavy cream
4 cups riced cooked butternut squash
Preheat oven 350. Place whole Butternut Squash into the oven and bake for 35 minutes. Open oven door and using oven mitts turn the squash over and bake another 35 minutes. After 35 minutes use a fork and check to see if the squash is done. If a fork is able to pierce the skin it is done if not cook another 10 – 15 minutes. Once cooked remove from oven and allow to cool.
Once cool cut in half.
Next cut in half lengthwise and remove the seeds. Use a vegetable peeler and peel the Butternut squash.
Next rice or shred squash using a box shredder.
In a hot frying pan heat up chicken broth.
Once the chicken broth is boil reduce heat and add dill, tarragon, lemon zest, fresh lemon juice, and onions.
Pour in heavy cream and stir until slightly reduced and thickened.
Add riced cooked butternut squash.
Cook 10 minutes remove and serve.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||9 %|
|Saturated Fat 3 g||17 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 23 mg||8 %|
|Sodium 17 mg||1 %|
|Potassium 335 mg||10 %|
|Total Carbohydrate 14 g||5 %|
|Dietary Fiber 3 g||13 %|
|Sugars 3 g|
|Protein 4 g||7 %|
|Vitamin A||153 %|
|Vitamin C||41 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|