Butternut Squash And Orange Cream Recipe
- Ingredients: 35
- Serves: 6
Butternut squash and orange cream with small butternut squash, tbsp canola oil, oz silken tofu, maple syrup, orange juice, vanilla-flavored soymilk, tbsp grated orange zest, raspberries, 1/8 tbsp grated nutmeg.
Ingredients
- 1 small butternut squash
- 1 tbsp canola oil
- 6 oz silken tofu
- 1/4 cup maple syrup
- 1/2 cup orange juice
- 1/2 cup vanilla-flavored soymilk
- 2 tbsp grated orange zest
- 1/2 cup raspberries
- 1/8 tbsp grated nutmeg
Pork
- 6 tbsp paprika
- 2 tbsp freshly ground black pepper
- 2 tbsp coarse salt
- 1 tbsp chili powder
- 2 tbsp brown sugar
- 3 pinches cayenne pepper
- 24 oz pork tenderloin, trimmed, cut into 3- to 4-oz pcs.
- 1/2 cup arugula, loosely packed
Pico de gallo
- 2 cups cooked black beans
- 4 medium tomatoes, diced
- 1/2 cup diced red onion
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro
- 2 tbsp minced jalapeño pepper
- 2 tbsp fresh lemon juice
- 1 tbsp chili powder
- 1/4 tsp salt
Calabacitas
- 1 tbsp plus 2 tsp canola oil
- 1 small zucchini, sliced 1/2 inch thick in half-moon shapes
- 1 small yellow squash, sliced 1/2 inch in half-moon shapes
- 1 Roma tomato, diced
- 1 small onion, diced
- 1/2 cup frozen or fresh corn
- 1 tsp chopped fresh oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Step 1 Preheat oven to 350°F. Brush squash with oil. Bake 1 hour and 20 minutes or until tender. Cool.
For this step you will need
- Step 2 Cut squash in half, scoop out seeds, and discard. Scoop out 1 cup flesh and transfer to a blender or food processor.
For this step you will need
- Step 3 Add tofu, syrup, orange juice, soymilk, and orange zest and process until smooth. Spoon equal portions of berries into chilled dessert cups.
For this step you will need