Because all my kitchen gadgets are still in the barn waiting for shelves to be installed in my kitchen, I'll give you a couple healthy and delicious recipes for Thanksgiving side dishes. These recipes are from the Canyon Ranch Nourish cookbook. For those counting Weight Watchers points, I've included the Nutrition Facts.
3 lbs. butternut squash
1 Tbsp. pure maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 tsp. unsalted butter
1. Preheat the oven to 350 degrees.
2. Cut the squash in half, scoop out the seeds, and place the halves in a large baking pan cut side down. Add enough water to barely cover the bottom of the pan.
3. Bake for 40 to 60 minutes, or until the squash is very tender.
4. Scoop out the cooked squash and *transfer it to a medium mixing bowl.
Add the maple syrup, salt, pepper and butter. With an electric mixer at medium speed, beat until smooth.
*At this point I put the squash into a ricer and rice it into a mixing bowl.
Nutrition Note: Butternut squash provides as much beta carotene, potassium, and fiber as sweet potatoes but with fewer calories because of its higher water content.
19 g carbohydrate
2 g fat
5 mg cholesterol
2 g protein
125 mg sodium
5 g fiber
This puree is a great alternative to mashed potatoes that's rich in vitamins A and C and antioxidants.
3/4 pound parsnips (about 3 med.) peeled
2 Tbsp. unsalted butter
1 Tbsp. chopped scallions
1 tsp. sea salt
1 Tbsp. evaporated cane juice (sugar)
1. Bring 2 quarts of water to a boil in a large saucepan.
2. Chop the parsnips and carrots into 1 inch cubes. Place in the boiling water and cook until soft, about 10 minutes.
3. Place the vegetables in a blender and add the butter, scallions, salt, and cane juice(sugar). Puree until smooth.*
*Once again, the vegetables can be put through a ricer.
12 g carbohydrates
4 g fat
1 g protein
342 mg sodium
3 g fiber