Burnished Squash Wedges

Author: Canadian Living

Seasonings of cumin and thyme pair with maple syrup to glaze these beautifully bronzed squash wedges.

  • Portion size 8 servings

Ingredients

  • 2 acorn squashes (each about 1-1/2 lb/750 g )
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup maple syrup
  • 3/4 teaspoons ground cumin
  • 3/4 teaspoons dried thyme

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 149 mg
  • Protein 1 g
  • Calories 86.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 22 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Burnished Squash Wedges

Login