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Squash Beats with Shallot-Cider Sauce

Squash Beats with Shallot-Cider Sauce



Guidelines List.
  • Preheat oven to 350 degrees F. Coat a big baking sheet with cooking spray.


  • Cut off the neck of the squash and peel it. (Reserve the rest of the squash for another use, such as squash puree).

  • Bake for 20 minutes. Eliminate the foil and continue baking till the squash hurts, about 20 minutes more.

  • Meanwhile, heat oil in a big skillet over medium heat.

  • To serve, location 1 squash round on a little plate and top with about 2 1/2 tablespoons shallot sauce. Location a 2nd round on top and finish with another 2 1/2 tablespoons of sauce and a scattering of walnuts. Repeat with the staying squash, shallot sauce and walnuts.


Make Ahead Suggestion: Prepare the sauce (Action 4); cover and cool for approximately 1 day. Reheat prior to serving.

Shopping Suggestion: Search for a squash with a long slim neck like a goose– at least 6 inches long and about 3 inches large.

Pointer: To toast sliced walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, up until gently browned and aromatic, 2 to 3 minutes.

Nutrition Information.

Per Serving:

203 calories; 11.2 g overall fat; 1 g saturated fat; 203 mg salt. 536 mg potassium; 25.4 g carbs; 2.4 g fiber; 9 g sugar; 3.5 g protein; 968 IU vitamin a iu; 15 mg vitamin c; 43 mcg folate; 59 mg calcium; 2 mg iron; 56 mg magnesium; 1 g added sugar;


1 starch, 1 veggie, 2 fat

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