Country Crock:Beautiful Butterflies Recipe

              


This post is sponsored by Country Crock. I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

                

Doesn't this butterfly made out of veggies look super appetizing?! If you have been following  my recipes  that I post here on my blog, you will know that I generally cook a lot of healthy foods for myself  and my family. However I am always on the hunt to find and try new healthy recipes that will not just sound good to me but will be appealing to my family as well. When I saw the  Clare Crespo Cookbook I was excited to find new fun ways to cook veggies for my kids to eat. This cookbook is full of fun, whimsical step-by-step recipes that your whole family would enjoy and the beautiful bright and cheery pictures of the recipes are very inspiring. Love how there is no need to hide the veggies. You just need to simply season it right with Country Crock, salt pepper,and  herbs being a lot of the main ingredients. So simple, healthy and delicious! I have never made any sort of shape out of my veggies so my kids thought this was the coolest and they were more enticed to try it.
     

Seriously one of my new favorite seasonings. WHY? Well not only does it taste delicious but it has 70% less saturated fat and 30% few calories than butter, 0g of trans fat!

     Ok this is shameful to admit but I never eat squash however, I am now addicted!

Here is the dinner I made inspired by the Beautiful Veggie Butterfly. Grilled chicken that I first marinated in a 30 min garlic and herb marinade and faux mashed potatoes made out of a cooked head of cauliflower, country crock butter, milk, handful of shredded cheese and salt and pepper.



                                                                  Ingredients 
                                                                   { for butterflies}

                                                    6 small or medium crookneck squash
                                                    3 Tbsp. Country Crock Spread
                                                    2 Tbsp. finely chopped garlic
                                                   12 baby carrots
                                                    4 chives (cut in 24 1/2 inch pieces)
                                                    2Tbsp. finely chopped assorted fresh herbs (Parsley,Mint                              
                                                    Terragon, Dill)
                                                    1/8 tsp. of salt
                                                    1/8 tsp. of pepper
                                   
Slice fat part of squash into 24 slices (save the necks for another recipe).Melt Country Crock® Spread in large skillet. Add garlic and cook until golden, about 5 minutes. Add squash and carrots, sauté until tender,about 7 minutes.Arrange carrots on serving dish or individual plates. Place two squash rounds on either side of carrots. Using a toothpick, poke two holes in the tops of each carrot and insert chive pieces as
“antennae.”Sprinkle remaining herbs on squash “wings.” Add salt and pepper.


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Are you looking for quick and simple tips and recipes to make serving veggies more fun? Download the free Clare Crespo Cookbook here for fun and whimsical recipes your family is sure to love!