![]() ![]() RECIPE from Today’s Dietitian Magazine, COURTESY OF HEATHER GOESCH, MPH, RDN, LDN, AT HEATHER GOESCH NUTRITION,. Serve immediately.Ĭalories: 219 Total fat: 15 g Carbohydrates: 18 g Sugar: 10 g Sodium: 287 mg Protein: 6 g Garnish with the feta, and finish with a good drizzle of aged balsamic vinegar. Arrange the warm squash wedges and apple slices on top of the dressed greens, and scatter over the parsley and chives. Drizzle lightly with the extra virgin olive oil, and add a sprinkling of salt and black pepper. Divide the greens between four plates or pile them onto one large serving platter.Immediately remove the skillet from the heat set aside. Add the lemon zest, lemon juice, and cinnamon, and give the pan a good swirl. In the meantime, heat a large cast iron or other heavy-bottomed skillet over medium heat, and sauté the apple slices in 2 tsp olive oil until golden on both sides.Roast 30 minutes, or until the squash is tender and golden. Toss with 2 tsp olive oil, and a sprinkling each of salt and black pepper. Divide squash wedges between two large rimmed baking trays.Preheat oven to 395° F, and set a rack in the lower third.3 T coarsely chopped fresh chives (or 1 T dried chives).3 T coarsely chopped fresh flat-leaf parsley Preheat oven to 400 degrees Remove top of squash like carving a pumpkin, clean seed from top and keep to use when baking Completely remove seeds and pith from. ![]() Good quality extra virgin olive oil, to finish.4 cups (about 4 big handfuls) mixed baby greens and/or baby spinach.2 small red apples, cut into rounds without skinning or coring, seeds removed.Salt and freshly cracked black pepper, to taste Explore our collection of butternut squash recipes and find your favourite way to eat it.1 small buttercup squash (or butternut or acorn), peeled, seeded, and cut into 1/4- to 1/2-inch thick wedges (about 11/2 cups).
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