Roasted Squash Trio
by Dawn Blatner, RD CSSD LDN
Servings: 6 (3 Pieces Per Serving)
| Nutrition Facts |
| Serving Size 3 Pieces |
| | | | |
| Amount per serving |
| Calories 200 | Calories from Fat 90 |
| % Daily Value* |
| Total Fat 10g | 15% |
| | Saturated Fat 1g | 50% |
| | Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 95mg | 3% |
| Total Carbohydrate 31g | 10% |
| | Dietary Fiber 6g | 24% |
| | Sugars 11g | |
| Protein 3g | 6% |
| |
| Vitamin A | 270% |
| Vitamin C | 60% |
| Calcium | 10% |
| Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Move over cubes! Here is a new way to taste a trio of this season's star vegetable.
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
- Preheat oven to 450°F.
- Make dressing: Combine vinegar, oil, honey, salt and black pepper.
- Toss acorn squash with 2 tablespoons dressing and sage.
- Toss butternut squash with 2 tablespoons dressing and chipotle peppers in adobo.
- Toss calabaza squash with 2 tablespoons dressing and cumin.
- Place the squash on baking sheet and roast for 20 minutes; flip and roast 20 more minutes.
- Remove from the oven and sprinkle with hazelnuts.
Cooking Tip
Eat the squash skin, it will be tender and flavorful.