This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course." -Bobby Flay
I love squash of all types. It is reasonably priced, full of great quality carbohydrates and fiber, sweet, and when roasted, also a bit savory.
With this recipe you have those flavors but a bit of added saltiness along with the aromatic (and somewhat hot) spices. All of these blend together for a perfect side dish, especially with something simple like grilled or broiled fish. The leftovers make great additions to salads, for picnics, or just as a snack on their own.
Cooking time: 45 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
|2 Tbsp||olive oil|
|1 1/2 tsp.||hot paprika|
|1 tsp.||smoked paprika|
|1/8 tsp||red pepper flakes|
|to taste||fresh ground black pepper|
|1 medium||acorn squash (about 2 lbs.)|
|4 tsp.||maple syrup|
Preheat the oven to 325°F.
Place the olive oil in a baking dish or cookie sheet and add the hot paprika, smoked paprika, red pepper flakes, salt, and pepper.
Mix the spices together until well blended.
Cut the acorn squash in half at one of the shallow ribs. Scoop out the seeds and discard.
Cut each half of the squash into 4 equal slices.
Place the squash slices, one at a time, on the tray, rubbing both cut sides in the oil and spice mixture until well coated. (Use a pair of tongs for this to avoid getting the spices on your hands and risking getting them in your eyes.)
Arrange the squash on the pan so that they are well separated. It’s okay if they are slightly touching.
Roast for 20 minutes.
Drizzle the maple syrup over the squash and turn the slices over. Roast for an additional 10 minutes, or until soft.
Serving size = 1/4 squash
Servings = 4
Amount Per Serving
|Calories 170||Calories from Fat 60|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 29g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 15%||Vitamin C 70%|
|Calcium 2%||Iron 45%|
|Vitamin K 5mcg||Potassium 47mg|