Ingredients
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2 medium acorn squash
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3 tablespoons butter
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2 onions, thinly sliced
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3 cloves garlic, minced
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1 teaspoon ground coriander seed
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½ teaspoon freshly grated nutmeg
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½ teaspoon salt
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freshly ground black pepper
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Cut acorn squash in half; roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Let squash cool for 20 minutes.
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Meanwhile, melt butter in a large skillet over medium heat; add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Mix in garlic, coriander, and nutmeg. Cook mixture 2 minutes more; remove the pan from heat.
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Spoon seeds and stringy middle out of squash; discard these. Spoon out flesh; chop into pieces and add to onion mixture; discard skins. Heat and stir squash mixture; season with salt and pepper. Serve hot.
Nutrition Facts (per serving)
192 | Calories |
9g | Fat |
29g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 192 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 6g | 28% |
Cholesterol 23mg | 8% |
Sodium 361mg | 16% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 5g | 16% |
Total Sugars 7g | |
Protein 3g | 5% |
Vitamin C 29mg | 32% |
Calcium 95mg | 7% |
Iron 2mg | 9% |
Potassium 841mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.