Lemony Acorn Squash Food
LEMONY ACORN SQUASH
A delightful seasonal dish. Tip: Microwave the squash just a few seconds at a time until softened just enough to get a knife through.
Provided by gailanng
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
- Cut each half crosswise into 1/2 inch slices, discarding ends.
- Place slices in a large skillet.
- Add 1 cup water; bring to boil.
- Reduce heat; cover and simmer for 20 minutes or until or until tender.
- Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
- Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
- Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
- Cook and stir over low heat until butter melts.
- Place, squash on a serving plate and top with syrup.
Nutrition Facts : Calories 210.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 179.3, Carbohydrate 48, Fiber 3.3, Sugar 25.1, Protein 1.8
ROASTED ACORN SQUASH WITH LEMON AND NUTMEG
This side pairs well with roast pork loin, lamb chops, or meatloaf.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, arrange squash wedges in a single layer. Dot with butter pieces. Roast until squash is tender and golden, about 30 minutes, flipping squash every 10 minutes. Season with salt and pepper and sprinkle with lemon zest and nutmeg. Serve warm or at room temperature.
Nutrition Facts : Calories 95 g, Fat 6 g, Fiber 2 g, Protein 1 g, SaturatedFat 4 g
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