Keto Candied Butternut Squash
Fall is the perfect time to enjoy the sweet and savory flavors of butternut squash. If you’re following a keto diet, you might be wondering if butternut squash is keto-friendly. The good news is that you can still enjoy the deliciousness of butternut squash on a keto diet with this Keto Candied Butternut Squash recipe.
Ingredients:
- 1 medium butternut squash
- 2 tablespoons butter
- 2 tablespoons low-carb sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Peel the skin off the butternut squash and cut it into cubes.
- Melt the butter in a large skillet over medium heat.
- Add the butternut squash cubes to the skillet and cook until slightly softened, about 5 minutes.
- Sprinkle the low-carb sweetener, cinnamon, nutmeg, and salt over the butternut squash cubes.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the squash is fork-tender.
- Remove from the oven and let it cool for a few minutes before serving.
How to Prepare:
This Keto Candied Butternut Squash is easy to prepare. Simply follow the instructions listed above to make this delicious dish. It can be served as a side dish or enjoyed on its own as a sweet and savory snack.
Preparation Time:
The preparation time for this Keto Candied Butternut Squash recipe is approximately 15 minutes. The cooking time is around 30 minutes. The total time from start to finish is about 45 minutes.
Servings:
This recipe serves 4 people. Each serving is packed with flavor and makes for a satisfying addition to any meal.
Nutrition Facts:
The nutrition facts for this Keto Candied Butternut Squash recipe are as follows: Each serving contains approximately 120 calories, 5g of fat, 10g of net carbs, and 2g of protein.
Tips:
- You can adjust the sweetness of the dish by adding more or less low-carb sweetener according to your taste.
- Feel free to add your favorite keto-friendly spices to enhance the flavor even more.
- This recipe can also be made with other varieties of winter squash, such as acorn squash or pumpkin.
FAQs:
Q: Is butternut squash keto-friendly?
A: Yes, butternut squash can be enjoyed on a keto diet in moderation. It is relatively low in net carbs and is a good source of vitamins and minerals.
Q: Can I make this recipe dairy-free?
A: Yes, you can substitute the butter with a dairy-free alternative, such as coconut oil or ghee, to make this recipe dairy-free.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers of this Keto Candied Butternut Squash. Simply store them in an airtight container in the freezer for up to 3 months. Thaw before reheating.
Q: Can I use a different sweetener?
A: Yes, you can use a different low-carb sweetener of your choice in this recipe. Just make sure to adjust the amount according to the sweetness level you desire.
Q: What other dishes can I make with butternut squash?
A: Butternut squash is incredibly versatile and can be used in a variety of dishes, such as soups, salads, casseroles, and even desserts.
Keto Baked Butternut Squash (4-cheese!)
If you’re looking for a comforting and cheesy keto side dish, this Keto Baked Butternut Squash recipe is a winner. With a blend of four different cheeses, it’s sure to satisfy your cravings.
Ingredients:
- 1 medium butternut squash
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves on a baking sheet, cut-side down, and bake for 30 minutes, or until fork-tender.
- Remove the squash from the oven and let it cool for a few minutes.
- Once cooled, use a spoon to scoop out the flesh from the squash halves and transfer it to a mixing bowl.
- Add the mozzarella cheese, Parmesan cheese, feta cheese, cream cheese, heavy cream, chopped basil, garlic powder, salt, and pepper to the bowl with the squash flesh. Mix well to combine.
- Transfer the mixture back into the hollowed-out squash halves.
- Place the filled squash halves back on the baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
How to Prepare:
This Keto Baked Butternut Squash recipe requires a bit more preparation time than the previous one but is well worth the effort. The detailed instructions above will guide you through the process of making this cheesy and delicious side dish.
Preparation Time:
The preparation time for this Keto Baked Butternut Squash recipe is approximately 45 minutes. The cooking time is around 50 minutes. The total time from start to finish is about 1 hour and 35 minutes.
Servings:
This recipe serves 6 people. Each serving is rich and satisfying, providing a burst of cheesy goodness alongside the natural sweetness of butternut squash.
Nutrition Facts:
The nutrition facts for this Keto Baked Butternut Squash recipe are as follows: Each serving contains approximately 220 calories, 16g of fat, 8g of net carbs, and 11g of protein.
Tips:
- Feel free to experiment with different cheese combinations to suit your taste preferences.
- You can add cooked and crumbled bacon or chopped cooked chicken for extra protein and flavor.
- Make sure to season the squash mixture well with salt and pepper to enhance the overall taste of the dish.
FAQs:
Q: Can I use other types of squash?
A: Yes, you can use different types of squash for this recipe, such as acorn squash or delicata squash. Just adjust the cooking time accordingly.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the filling and store it in an airtight container in the refrigerator for up to 24 hours. When ready to serve, simply fill the squash halves and bake as directed.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftover Keto Baked Butternut Squash. Just store it in an airtight container in the freezer for up to 3 months. Thaw before reheating.
Q: Can I use different herbs?
A: Absolutely! You can experiment with different herbs, such as thyme, rosemary, or parsley, to add a unique twist to this dish.
Q: Can I make this recipe without dairy?
A: Yes, you can use dairy-free cheese substitutes and replace the heavy cream with a dairy-free alternative, such as coconut cream or almond milk, to make this recipe dairy-free.
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