Рецепт Roasted Squash Side Dish
Tuesday, October 14th, 2008
Roasted Squash Side Dish
There are more squash varieties out there than acorn and butternut and one in particular that has huge kid appeal. For the past week, we’ve been testing a new side dish recipe using delicata squash. On the outside, this long, oblong-shaped squash is creamy in color with stripes running down the sides, and on the inside it has a beautiful golden color. Delicata squash is also called sweet potato squash because it tastes a bit like sweet potatoes, and it has a similar creamy texture.
We’re confident your kids – even if they’re averse to vegetables – will gobble up this naturally sweet side dish. All of our children – Janice’s daughter’s Leah and Carolyn and Liz’s sons Simon and Josh – gave the new recipe two thumbs up. That’s what we call “veggie success.”
Delicious Delicata Squash
Makes 4 Servings
- Two 1-pound delicata squash, cut in half lengthwise and seeded
- 1 teaspoon brown sugar
- 1/8 teaspoon ground cinnamon
- Generous pinch ground cloves
- Pinch salt
- 2 teaspoons unsalted butter, cut into four small pieces
Preheat the oven to 375°F. Place the squash halves, cut side up, in a glass baking dish.
Combine the brown sugar, cinnamon, cloves, and salt in a small bowl. Top each squash half with the butter, and sprinkle with the brown sugar mixture. Bake, uncovered, until the squash is very tender when tested with a fork, about 1 hour.
Nutrition Information per Serving: 70 calories, 2g total fat, 1g saturated fat, 75mg sodium, 14g carbohydrate, 2g fiber, 2g protein, 130% vitamin A, 25% iron