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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2003
- 2 acorn squashes (about 3 lb/1.5 kg total)
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon each of salt and pepper
- 1 tablespoon chopped fresh sage (or 1/2 tsp/2 ml dried, crumbled)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 208 mg
- Protein 2 g
- Calories 155.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
- Iron 9.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 23.0