Fall is a great
time of year for squash, and this recipe is a way to use three different kinds
of it. Make sure to leave the skin on the squash for lots of flavor and
nutrients!
Ingredients
3 tablespoons
balsamic vinegar
2 tablespoons olive
oil
1 tablespoon honey
Salt and black
pepper, to taste
1 small acorn
squash, seeded and cut into 6 wedges (2" each)
1 small butternut
squash, seeded and cut into 6 rectangular pieces (2" each)
1 small calabaza
squash, seeded and cut into 8 wedges (2" each)
1-2 teaspoons dried
rubbed sage
1-2 teaspoons
minced canned chipotle peppers in adobo sauce
1-2 teaspoons
ground cumin
6 tablespoons
chopped hazelnuts
Directions
1. Preheat oven to 450°F.
2. Make dressing by combining vinegar, oil, honey, salt and black pepper.
3. Toss acorn squash with 2 tablespoons dressing and sage.
4. Toss butternut squash with 2 tablespoons dressing and chipotle peppers in
adobo sauce.
5. Toss calabaza squash with 2 tablespoons dressing and cumin.
6. Place the squash on a baking sheet and roast for 20
minutes; flip and roast for 20 more minutes.
7. Remove from the oven and sprinkle with hazelnuts.
Nutrition Information
Serving size: 3 Pieces
Calories: 200; Total Fat 10g; Saturated Fat: 1g; Trans Fat: 0g;
Cholesterol: 0mg; Sodium: 95mg; Total Carbohydrate: 31g; Dietary Fiber: 6g;
Sugars: 11g; Protein: 3g; Vitamin A: 270%; Vitamin C: 60%; Calcium: 10%; Iron:
10%.
Source: https://www.eatright.org/food/planning-and-prep/recipes/sweet-and-spicy-roasted-squash-trio-recipe
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