I got this recipe from a Truvia (natural sweetener) mailing list I am on... Haven't tried it yet, but it looks pretty good...
INGREDIENTS
1 lg. butternut squash (about 2 lbs.), cubed
1/4 C. olive oil, more for drizzling
Zest and juice of 2 oranges
1 tsp. coriander seeds
1 Tbs. grated nutmeg
1 Tbs. ground cinnamon
1 Tbs. ground cumin
1 C. organic canned butternut squash puree
1/3 C. Truvia™ natural sweetener
Coarse Sea Salt
Freshly ground black pepper
1 Tbs. unsalted butter
12 lg. U-10 dry scallops
1 lg. butternut squash (about 2 lbs.), cubed
1/4 C. olive oil, more for drizzling
Zest and juice of 2 oranges
1 tsp. coriander seeds
1 Tbs. grated nutmeg
1 Tbs. ground cinnamon
1 Tbs. ground cumin
1 C. organic canned butternut squash puree
1/3 C. Truvia™ natural sweetener
Coarse Sea Salt
Freshly ground black pepper
1 Tbs. unsalted butter
12 lg. U-10 dry scallops
DIRECTIONS
1 Preheat oven to 400 degrees.
2 Using a large kitchen knife, cut about 1/2-inch off each end of squash. Using a vegetable peeler, peel the skin off until you reach the bright orange flesh of the squash. Cut the squash
in half lengthwise, and then remove the seeds using a spoon (save and toast for later).
3 Heat 4 tablespoons of the olive oil in a medium skillet on medium heat. Add the orange zest and juice, the coriander seeds, nutmeg, cinnamon, cumin, Truvia™ natural sweetener, salt and
pepper and mix well. Warm the ingredient mixture in the heated oil until they are just hot enough to bloom a bit.
4 In a medium-sized bowl, toss cubed squash with olive oil mixture. Spread out on a cookie sheet, in a single layer, and bake for approximately 1 hour, or until glaze begins to caramelize.
5 Puree in a food processor, add the canned squash puree and mix until smooth- adjust seasoning with salt and pepper. If too thick add a small stream of water while in the food processor.
6 In a sauté pan heat the remaining 2 tablespoons of olive oil and the butter on medium-high heat. Season scallops well with salt and pepper and sear on each side until golden brown, about 2
minutes per side.
7 Place a scoop of squash puree on plate and 4 scallops around it. Drizzle with a touch of olive oil if desired.
2 Using a large kitchen knife, cut about 1/2-inch off each end of squash. Using a vegetable peeler, peel the skin off until you reach the bright orange flesh of the squash. Cut the squash
in half lengthwise, and then remove the seeds using a spoon (save and toast for later).
3 Heat 4 tablespoons of the olive oil in a medium skillet on medium heat. Add the orange zest and juice, the coriander seeds, nutmeg, cinnamon, cumin, Truvia™ natural sweetener, salt and
pepper and mix well. Warm the ingredient mixture in the heated oil until they are just hot enough to bloom a bit.
4 In a medium-sized bowl, toss cubed squash with olive oil mixture. Spread out on a cookie sheet, in a single layer, and bake for approximately 1 hour, or until glaze begins to caramelize.
5 Puree in a food processor, add the canned squash puree and mix until smooth- adjust seasoning with salt and pepper. If too thick add a small stream of water while in the food processor.
6 In a sauté pan heat the remaining 2 tablespoons of olive oil and the butter on medium-high heat. Season scallops well with salt and pepper and sear on each side until golden brown, about 2
minutes per side.
7 Place a scoop of squash puree on plate and 4 scallops around it. Drizzle with a touch of olive oil if desired.
NUTRITION FACTS per serving
Calories 100; Total Fat, 5g; Saturated Fat, 0.5g; Trans Fat, 0g; Cholesterol, 0mg; Sodium, 25mg; Total Carbohydrate, 20g; Dietary Fiber, 3g; Sugars, 3g; Erythritol, 5g; Protein, 2g; Vitamin A, 240% DV; Calcium, 8% DV; Vitamin C, 50% DV; Iron, 15% DV;
