Good Morning All,
Thought this recipe would be invigorating, nutritious and appetizing.
Hope you enjoy
Winter Squash with Shallots, Peppers,
Pine Nuts, and Sage
This colorful vegetable medley delivers a delicious dose of beta
carotene. Any winter squash is suitable here - try acorn, butternut, or
delicate. Pasta with extra virgin olive oil, garlic, parsley, and
Parmesan cheese makes a perfect accompaniment.
1-1/2 pounds winter squash
12 ounces shallots (see glossary)
1 large red bell pepper, diced
1 tablespoon Balsamic vinegar
1 tablespoon rubbed sage (or 1 teaspoon ground, or 1/4 cup slivered
fresh sage leaves)
Salt and pepper to taste
1 teaspoon olive oil
1/4 teaspoon allspice
2 tablespoons pine nuts
1.
Preheat the oven to 425 deg. Cut squash in half and scoop out
and discard seeds. Cut crosswise into 1-inch slices. Peel the
slices and cut each one crosswise into 1/4-inch pieces.
2. Peel shallots and separate them into individual cloves. Cut each
clove in half crosswise.
3. In a large bowl, toss together squash, shallots, bell pepper,
vinegar, sage, salt, and pepper.
4. Rub each parchment sheet with 1/4 teaspoon of oil to prevent squash
from sticking and burning. Mound 1/4 of the vegetable mixture onto each
sheet, making sure the shallots are evenly distributed. Sprinkle each
portion with a scant pinch of allspice and 1/2 tablespoon of pine nuts.
5. Seal the packets as directed. Bake for 25 minutes.
Makes 4 servings.
V PER SERVING: 201 CAL (15% from fat), 5g PROT, 3g FAT, 37g CARB, 18mg
SOD, 0mg CHOL, 7g FIBER
God Bless
marty auslander
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