Acorn Squash With Honey & Almonds
Contributed by: News Canada
Fall Side Dish
(NC) - In this recipe, it's important to roast the almonds separately from the squash. If the almonds are roasted on top of the squash wedges, they won't become as toasty and crunchy as they should.
- 1 large acorn squash
- 1 tablespoon almond oil
- 1/4 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1 tablespoon honey
- 3/4 cup slivered almonds, roasted
Preheat oven to 375 F.
Place squash in oven and bake 15 minutes, until soft enough to slice open. Cut squash in quarters and remove seeds and strings. Brush flesh with almond oil and sprinkle with thyme and salt.
Return to oven and bake 45 minutes to 1 hour, until soft. Remove; drizzle with honey, sprinkle with roasted almonds and serve.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: Calories 205; Cholesterol 0 mg; Fat 15 g; Fibre 5 g; Saturated 1.4 g; Calcium 69 mg; Monounsaturated 9.3 g; Magnesium 68 mg; Polyunsaturated 3.1 g; Sodium 386 mg; Carbohydrates 17 g; Potassium 596 mg; Protein 5 g; Vitamin E 6.3 mg* *Total Alpha-Tocopherol Equivalents