Fall Harvest Butternut Squashpumpkin Bars No Fat Sugar Free Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 19

Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds image

Steps:

Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

8 cups cubed peeled butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package (10 ounces) fresh baby spinach
1/2 cup crumbled Gorgonzola cheese
PUMPKIN SEEDS:
1/3 cup fresh pumpkin seeds
1 teaspoon olive oil
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
1/4 teaspoon salt
DRESSING:
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 shallot, finely chopped
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

FALL HARVEST BUTTERNUT SQUASH/PUMPKIN BARS-NO FAT, SUGAR-FREE

This is adaption that I came up with from Recipe #232072 that is no fat and sugar free for dietary reasons. It is chock full of flavor, moist and very healthy!! You can also add to it to suit you. It is lower also in calories!! My six year old even loves it and have requested it already!! I have added to the baseline of this recipe and she did not even know she was eating Squash nor how healthy it was-she thought it was the real deal!! In my version, vanilla extract was added and pumpkin pie spice. For a real kick, I added two handfuls of coconut, 1/2 cup of macadamia nuts, coconut extract and Da'Vinci Sugar Free Caramel Syrup with Fat Free Cream Cheese frosting with Sugar Free Caramel Syrup!! You can also use any Squash or Pumpkin..be creative..but if you add more ingredients, remember it adds more calories!! Prep time not included for pureed squash although you can use baby food squash-its the something but fresher is better! Enjoy-we do..very delish and Yummy too! Update: If you are going to use just Squash, because of higher water content, OMIT the APPLESAUCE and INCREASE FLOUR TO 3 Cups.. I found this out the hard way. Also, don't use metal pan if you can help it..don't worry squash does turn color the next day. Must be refrigerated as well after you are done with it..

Provided by Wicked Creations

Categories Bar Cookie

Time 45m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 10

Fall Harvest Butternut Squash/Pumpkin Bars-No Fat, Sugar-Free image

Steps:

Preheat oven to 350°F.
Grease or spray baking non-stick spray 15x10x1 pan and set aside.
In a small bowl, combine dry ingredients and set aside.
In a medium bowl, whisk or mix with electric mixer on low sugar, applesauce, egg whites, squash and extract until throughly blended.
Add a at a time flour mixture to the squash mixture until fully blended with whisk or low on electric mixture until it is cake batter.
Pour and spread into prepared pan and bake for 25-30 minutes depending on your oven or until knife comes out clean from center.
Cool and cut into squares or add your favorite icing when cake is cooled and serve immediately!

Nutrition Facts : Calories 152.2, Fat 0.3, SaturatedFat 0.1, Sodium 199.8, Carbohydrate 34.9, Fiber 1.3, Sugar 22.9, Protein 3.2

Ingredients

1 cup egg white (6 egg whites)
4 cups sugar substitute (I use Altern)
1 cup applesauce
2 cups squash (cooked and pureed or use canned pumpkin)
1 teaspoon vanilla
2 cups white whole wheat flour (I used Bob Mills)
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Butternut Squash-Pumpkin Spice Soup image

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g

Ingredients

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

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Web Sep 18, 2019 How to make Sugar Free Pumpkin Bars Preheat your oven to 325 and prep a rimmed baking sheet for nonstick. (I use Parchment …
From thesugarfreediva.com
4.2/5 (125)
Total Time 55 mins
Category Dessert, Snack
Calories 51 per serving

Preheat your oven to 325 and prep a rimmed baking sheet for nonstick. I use parchment paper.
In a medium bowl, whisk or sift together the flour, baking powder, baking soda, and ground cinnamon. Set this bowl aside
Next, in a mixing bowl, blend together the sugar alternative, oil, and pumpkin puree. Then add the vanilla and then the eggs, one at a time, gently stirring between additions.For the next step, we will add the flour mixture from the first bowl to the mixing bowl. Do this by adding half of the mixture mix for five to ten seconds and the add the remaining.
Bake this for 30-35 minutes or until the edges begin to brown. Allow this to cool before adding frosting.

Fall Harvest Butternut Squashpumpkin Bars No Fat Sugar Free Recipes

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California

FALL HARVEST BUTTERNUT SQUASH/PUMPKIN BARS-NO FAT, SUGAR-FREE

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

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