[MOL] Recipe of The Week [00787] Medicine On Line

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[MOL] Recipe of The Week

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 


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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