5-A-Day Side Dish Recipes

Baked Buttercup Squash

Ingredients:

• 1 buttercup squash (approximately 2 lbs)
• 1 Tbsp brown sugar
• 1 tsp butter
• salt and pepper.

Directions:

Cut squash in half and remove seeds. Place in baking dish cut side down in about 1 inch of water. Bake at 350ºF for 40 minutes or until tender. Remove from oven, and fill each cavity with brown sugar, butter, and salt and pepper to taste. Continue to bake for 10 minutes.

Number of Servings: 2
Cups of Fruits and Vegetables per Person: 4

5 A Day Salad

Ingredients:

• 4 cups raw spinach
• 4 cups romaine lettuce
• 2 cups red, yellow, orange bell pepper (chopped)
• 2 cups grape or cherry tomatoes
• 1 cup chopped broccoli
• 1 cup chopped cauliflower
• 1 cup sliced yellow squash
• 1 cup sliced zucchini
• 2 cups sliced cucumber
• 2 cups chopped baby carrots

Directions:

Wash all of the vegetables and mix them together in a large mixing bowl. Top this colorful meal with the nonfat or low-fat dressing of your choice.

Number of Servings: 4
Cups of Fruits and Vegetables per Person: 8

Acorn Squash and Apple Puree

Ingredients:

• 1 acorn squash, halved with the seeds and strings discarded
• 1 Golden Delicious apple, cut into 1-inch pieces
• 1/2 Tbsp butter
• 1/8 tsp freshly grated nutmeg

Directions:

With the tip of a sharp knife, and microwave the squash at high power (100%) for 10 minutes. Put the apple in a 1-or 2-cup glass measuring cup, cover it with microwave-safe plastic wrap, and microwave it and the squash at high power (100%) for 4 to 6 minutes, or until they are tender. Scoop out the squash, discarding their skin, pour off any liquid from the apple, and force the squash and the apple through the medium disk of a food mill into a bowl. Stir in the butter, nutmeg, and salt and pepper to taste.

Number of Servings: 2
Cups of Fruits and Vegetables per Person: 1

Aromatic Green Casserole (Vegetarian)

Ingredients:

• 3/4 cup snap beans, cut into bite-sized pieces
• 3/4 cup broccoli, cut into bite-size pieces
• 1/8 tsp cayenne
• 1/2 Tbsp chopped walnuts
• 1tsp vegetable oil
• 1 tsp fresh chopped dill
• 1/2 tsp sage
• 1/2 tsp salt
• juice of 1/2 lemon

Directions:

Steam beans and broccoli for 8 minutes. In a blender or food processor, combine walnuts with remaining ingredients and 2 ounces water. Puree mixture until smooth. Pour sauce over vegetables. Can be served hot or cold.

Number of Servings: 4
Cups of Fruits and Vegetables per Person: 1

Source for recipes: www.5aday.gov