My meatless Mondays - Butternut Sweethearts

I like butternut squash or almost any squash because of its versatility.  You can be roast, toast puree for a soup, or mashed it, for starters.  It can be served as part of a casserole, bread, and muffin.  Then, there are the ways, creativity plays a part.  These little sweethearts are a delight to the palate and nothing is added but finely chopped nuts and cranberries.

Butternut Sweethearts

Ingredients:

1 butternut squash
1 cup ground walnuts
1/4 cup dried cranberries

Method:

Preheat oven to 350 degrees.

Bake squash until it is soft.  I microwaved it for about 20 minutes until it was the right consistency.

Mash squash in a medium bowl.  Add nuts and cranberries combine.

Using a cookie scoop for consistent size, make balls out of  squash and nuts.

If you want, you can use another  cup of ground nuts to coat these with.  Pour nuts on a plate and roll squash in them until coated.

Place on baking sheet.  Bake for 20 minutes.

Eat and enjoy.

Looking back:


Annie's Yummy Snack


Potato Pie from Dancing Carrots


Chocolate Mint Truffles from Tessa, the Domestic Diva



Your turn.  Thanks for sharing with us.
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