Directions:
- Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
- In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender.
- Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown.
- Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.
- To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.
- NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 356.01 Kcal (1491 kJ) | ||
| Calories from fat | 214.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.86g | 37% | |
|---|---|---|---|
| Cholesterol | 37.86mg | 13% | |
| Sodium | 9.62mg | 0% | |
| Potassium | 1007.17mg | 21% | |
| Total Carbs | 33.48g | 11% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 6.68g | 27% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 34mg | 57% | |
| Iron | 3.9mg | 22% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 99.22 Kcal (415 kJ) | ||
| Calories from fat | 59.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 37% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 13% | |
| Sodium | 2.68mg | 0% | |
| Potassium | 280.69mg | 21% | |
| Total Carbs | 9.33g | 11% | |
| Sugars | 2.3g | 33% | |
| Dietary Fiber | 1.86g | 27% | |
| Protein | 2g | 14% | |
| Vitamin C | 9.5mg | 57% | |
| Iron | 1.1mg | 22% | |
| Calcium | 27.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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