Jamie says: I realized I didn’t cook too much this past week, so when the weekend hit, I was more than ready to get back into the kitchen. Friday night, in my cooking frenzy, I cooked Sweet & Salty Acorn Squash (among many other things). Thank goodness for the refrigerator and the beauty of leftovers…
I couldn’t decide between sweet and salty. So why not make both?
I liked how the raisins plumped up in the sweet squash.
I liked the savory and buttery taste of the acorn squash sprinkled with S & P (salt and pepper).
Sweet & Salty Acorn Squash
- 1 acorn squash
- 2 Tbsp buttery spread (Smart Balance)
- 2 Tbsp raisins
- 1 tsp dark brown sugar
- dash fine sea salt
- dash pepper
- Preheat oven to 375°F. Cut squash in half lengthwise. Remove seeds (you can save the seeds to bake if you’d like). Fill cavities with buttery spread. Fill one side with raisins and brown sugar and the other with salt and pepper. Bake for about 45 minutes or until soft. Enjoy!
- Nutrition note: A half cup of acorn squash provides about 18% of the daily value (DV, amount of recommended each day) of fiber in addition to 16% of the daily value of thiamin, 15% of the DV of vitamin B6, 15% of the DV of vitamin C, 19% of the DV of vitamin A, 14% of the DV of magnesium, and 10% of the DV of potassium. Don’t you wish your fruits and veggies came with a nutrition facts label so you could see how many vitamins and minerals they provide?