Burnished Squash Wedges
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 86 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 22 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 4 |
| vit C | 17 |
| folate | 8 |
Seasonings of cumin and thyme pair with maple syrup to glaze these beautifully bronzed squash wedges.
Ingredients
Preparation
Quarter and seed squash. Arrange, flesh side up, on lightly greased baking sheet; sprinkle with salt and pepper. Bake in 400°F (200°C ) oven for about 30 minutes or until tender. (Squash can be prepared to this point, covered and refrigerated for up to 1 day; let stand at room temperature for 30 minutes.)
Meanwhile, in small saucepan over medium heat, stir together maple syrup, cumin and thyme; cook, stirring, for about 3 minutes or until syrup is thin.
Pierce squash with fork; brush with syrup mixture. Return to 400°F (200°C) oven and bake, brushing twice with syrup mixture, for 15 minutes or until burnished.
- Keywords : Sides; Squash; Maple syrup; Bake;
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