Grilled Acorn Squash with Balsamic Drizzle
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 155 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 208 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 9 |
| vit A | 6 |
| vit C | 23 |
| folate | 11 |
You can serve this as a side dish or as an appetizer. Acorn squash makes pretty scalloped-edge slices, but you can use any other firm squash.
Ingredients
- 2 acorn squashes, (about 3 lb/1.5 kg total)
- 1/4 cup extra-virgin olive oil
- 1/2 tsp each of salt and pepper
- 1 tbsp chopped fresh sage, (or 1/2 tsp/2 ml dried, crumbled)
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 minced clove garlic
Preparation
Cut each squash in half lengthwise; scoop out seeds. Cut halves crosswise into 1/4-inch (5 mm) thick slices; place in large bowl. Add half each of the oil, salt and pepper and toss to coat.
Place squash on greased grill over medium-high heat; close lid and grill, turning once, until tender and browned, about 10 minutes. Transfer to serving platter.
Meanwhile, in small bowl, whisk together sage, vinegar, mustard, garlic and remaining oil, salt and pepper. Drizzle over squash.
Additional information :
Tip: You can roast the squash instead of grilling. Cut squash into 1-1/2-inch (4 cm) thick wedges; arrange in single layer on greased rimmed baking sheet. Roast in 425°F (220°C) oven until tender and lightly browned, 45 to 60 minutes.
Source : Canadian Living Magazine: September 2003
- Keywords : Sides; Vegetarian; Squash; Grill/Barbecue; Dijon mustard; Garlic;
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