ROASTED BUTTERNUT SQUASH WITH APPLES

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ROASTED BUTTERNUT SQUASH WITH APPLES

1 lb butternut squash, peeled, seeded and cubed

1 tsp canola oil

1 1/2 tsp pumpkin-pie spice mix

1/4 cup red wine vinegar

1/4 cup maple syrup

2 Granny Smith apples, cored and cut into 1/2-inch

cubes

1/4 cup chopped pecans

 

 

 

 

Heat oven to 400°. Mix squash with oil in a bowl. Add

spice mix; toss. Spread squash on an ungreased baking

sheet; bake 15 minutes or until squash turns golden

brown at the edges. Mix vinegar and syrup in a bowl;

pour over squash. Bake 5 minutes. Combine apples,

pecans and squash in a bowl. Cool and serve.

 

Serves 4

 

Source: SELF magazine, Nov 2007

Formatted by Chupa BAbi: 11.19.07

 

Per Serving; 203 calories per serving

6.5 g fat (0.6 g saturated)

39 g carbs

3.7 g fiber

1.9 g protein

 

This dish elevates fiber-rich apples from a fallback

snack to a mealtime headliner—and packs in extra

vitamin C and beta-carotene with tasty butternut

squash.

 

ChupaNote: added 1/4 t. red pepper flakes to the

vinegar maple syrup mix for a hint of hot.

 

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