Roasted Squash With Balsamic Sauce and Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sweet, savory and anti-aging! Just one serving meets more than your daily need for vitamin A, which keeps skin aglow. Ingredients:
2 large butternut squash (about 4 pounds), halved, and seeds and membranes removed |
1 piece ginger (about 1 inch), peeled and finely chopped |
1 cup balsamic vinegar |
2 tablespoons brown sugar |
vegetable oil cooking spray |
2 gala or golden delicious apples, cored and thinly sliced |
1/4 cup dried cherries, chopped |
Directions:
1. Heat oven to 400°F. Slice a small piece off the skin side of each squash half, so halves sit flat. Microwave on high in a covered bowl until flesh begins to soften, 2 minutes. Gently simmer ginger, vinegar and sugar in a small saucepan over medium-low heat until liquid decreases by 1/3, 8 to 10 minutes. Remove from heat and set aside. Line 2 large baking sheets with foil and coat with cooking spray. Place squash halves skin side down on baking sheets. Arrange apple slices in cavity of each half. Bake until apples soften, 25 minutes. Remove squash from oven, drizzle with balsamic sauce, return to oven and bake until apples brown, 5 to 6 minutes. Cut each squash half into quarters and transfer to a serving platter with any extra juices. Sprinkle with cherries and serve immediately.
2. Per serving: 166 calories, 0 g fat, 42 g carbohydrates, 6 g fiber, 3 g protein Nutritional analysis provided by Self
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