Squash Beats with Shallot-Cider Sauce

Directions.

Guidelines List.

Step 1.

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

Ad
Action 2.

Cut off the neck of the squash and peel it. (Reserve the rest of the squash for another use, such as squash puree).
Action 3.

Bake for 20 minutes. Eliminate the foil and continue baking till the squash hurts, about 20 minutes more.
Step 4.

Meanwhile, heat oil in a big skillet over medium heat.
Step 5.

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.

Tips.

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;

Exchanges:

1 starch, 1 veggie, 2 fat

Learn More