Monday Message - Recipe of the Week

Roasted Squash Trio

Recipe By: Dawn Blatner, RD

Wondering how to prepare all the squash you see in your supermarket or convenience store? This squash trio will be the stars of your dinner table! Move over cubes!

Ingredients

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
Salt and black pepper, to taste
1 small acorn squash, seeded and cut into 6 wedges (2" each)
1 small butternut squash, seeded and cut into 6 rectangular pieces (2" each)
1 small calabaza squash, seeded and cut into 8 wedges (2" each)
1-2 teaspoons dried rubbed sage
1-2 teaspoons minced canned chipotle peppers in adobo sauce
1-2 teaspoons ground cumin
6 tablespoons chopped hazelnuts

Directions

1. Preheat oven to 450°F.
2. Make dressing: Combine vinegar, oil, honey, salt and black pepper.
3. Toss acorn squash with 2 tablespoons dressing and sage.
4. Toss butternut squash with 2 tablespoons dressing and chipotle peppers in adobo.
5. Toss calabaza squash with 2 tablespoons dressing and cumin.
6. Place the squash on baking sheet and roast for 20 minutes; flip and roast 20 more minutes.
7. Remove from the oven and sprinkle with hazelnuts.

Cooking Tip

Eat the squash skin, it will be tender and flavorful.  

Nutirtion Facts: Recipe Link