“Meatless Monday” Recipe of the Week – BUTTERNUT SQUASH CROSTINI

February 12, 2018 at 6:06 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – BUTTERNUT SQUASH CROSTINI. I love Butternut Squash and this is a fantastic appetizer using the Butternut Squash. Only 30 calories and 5 carbs per serving! You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Delicious and Diabetic Friendly Recipes, so check it out today! Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

BUTTERNUT SQUASH CROSTINI
Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves

Directions

1 – Cut each piece of toast into quarters for a total of 32 pieces.
2 – Combine squash, cheese, maple syrup and thyme in medium bowl.
3 – Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.

Recipe Yield: Yield: 32 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 30
Fat: 1 grams
Sodium: 65 milligrams
Cholesterol: 5 milligrams
Protein: 1 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-crostini

“Meatless Monday” Recipe of the Week – Butternut Squash Crostini

June 5, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is Butternut Squash Crostini. It comes from the Diabetic Gourmet website, which also has an excellent magazine (Diabetic Gourmet Magazine). The Diabetic Gourmet site is loaded with delicious and Diabetic Friendly Recipes, check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Butternut Squash Crostini

Ingredients

8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves

 
Directions

1 – Cut each piece of toast into quarters for a total of 32 pieces.
2 – Combine squash, cheese, maple syrup and thyme in medium bowl.
3 – Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.
Nutritional Information (Per Serving)
Calories: 30
Protein: 1g
Sodium: 65 mg
Cholesterol: 5 mg
Fat: 1g
Carbohydrates: 5g
http://diabeticgourmet.com/recipes/html/1284.shtml

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