Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Many so-called aphrodisiac recipes are basically wholesome ingredients prepared in a tasty way. The receptivity to romance probably comes from the general sense of relaxation and well-being good food induces." -Harry E. Wedeck, Author, "The Dictionary of Pagan Religions"
The refrigerator light goes on...
Simple dishes are the best. Pair this roasted acorn squash with a roasted salmon dish like the Salmon with Caper Mayonnaise and you have the nearly perfect meal.
Butter
Butter is so wonderful. It is such a simple thing – fresh cream is churned, breaking up the fat globules that are normally suspended in water until the fat binds together trapping the water.
Butter in the U.S. must be at least 80% butter fat, with the remainder made up of water and milk solids. The quality of butter is rated by the USDA based on flavor, aroma, quality of cream, texture and then given the “Grade Shield” – either AA, A or B. Quality butters start with the best cream and you should look for only Grade AA butter.
There are now a number of butters in the market. Familiar butter like Land o’ Lakes is certainly very good quality and is very consistent. Both European and European style butters are now available in U.S. markets. These contain a higher percentage of butterfat (at least 82% but as high as 86% - 88%). This, combined with specialty cultures and churning methods, produces a smooth creamy, rich product.
While I have found the flavor of European butters to be excellent in sauces, using them is not critical. The recipes where using higher fat butters are more important are in baking, where the higher butterfat content makes better quality baked goods.
All of the recipes in this book, and recipes in general, call for unsalted butter. The amount of sodium in salted butter is minimal (a tablespoon has about 115 mg of sodium). There is, however, a variation in the amount of salt added by different dairies, so using unsalted butter lends reliability to your recipes. This is especially true in baking where it is important to control the amount of salt, since subtle changes in ingredients can make a major difference in the final product.
In short, I don’t have any salted butter in my fridge. Because I use butter sparingly in small amounts as a flavor enhancer, I do try to buy the highest quality European style butter.
The leftovers make a good ingredient in tossed salads.
1
acorn squash (about 1 pound)
1 tsp
butter
2 tsp
brown sugar
Preheat oven to 400°F.
Halve the squash lengthwise. Scoop out the seeds and discard them. Make shallow cuts in a grid pattern along the inside of the squash.
Place 1/2 tsp. butter and 1/2 tsp. brown sugar in the cavity of each squash.
Set the squash in the preheated oven and reduce the heat to 350°F. Roast for approximately 30 minutes. Using a spoon occasionally baste the top and inside of the squash with the sugar/butter mixture.
Remove and serve after allowing to cool for about 5 minutes.
Nutrition Facts
Serving size = 1/2 squash
Servings = 2
Amount Per Serving
Calories 112
Calories from Fat 19
% Daily Value
Total Fat 2g
3%
Saturated Fat 1g
6%
Monounsaturated Fat 1g
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 8mg
0%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
13%
Sugars 2g
Protein 2g
Vitamin A 17%
Vitamin C 40%
Calcium 7%
Iron 9%
Vitamin K 0 mcg
Potassium 756 mg
Magnesium 70 mg
Dr. Gourmet Healthy Recipes : Extras : Roastd Acorn Squash
