Sunday, December 9, 2012
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.
1 butternut squash
1 cup ground walnuts
1/4 cup dried cranberries
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.
Annie's Yummy Snack
Potato Pie from Dancing Carrots
Chocolate Mint Truffles from Tessa, the Domestic Diva
Your turn. Thanks for sharing with us.
Linked to Sweet Saturday