Believe it or not, we’re nearing the end of the winter season. And while you may be excited to shed your parka, don’t forget about one of the best parts of cold weather — acorn squash. It’s still available in grocery stores, so take advantage.
This baked side dish offers a delicious twist on winter veggies. The brown sugar, cinnamon, and nutmeg give it a sweet taste — almost like a low-fat, high-fiber dessert sharing a plate with your main course. Plenty of nutrients make an appearance, too: Say hello to vitamins A, C, and B6 as well as thiamine, magnesium, and potassium. Serve this alongside any meat, chicken, or fish, and I promise it’ll keep you warm until tank top season.
Sweet Potato, Squash, and Carrot Bake
total time : 30 min serves 6
½ pound sweet potatoes
2 pounds acorn squash (about 1 large)
3 medium carrots
2 teaspoons olive oil
1 tablespoon brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Non-stick cooking spray
Preheat oven to 375˚F. Peel sweet potatoes and squash and cut into one-inch cubes. Peel carrots and cut into one-inch slices. Take a baking pan with sides and lightly coat it with cooking spray. Place the vegetables in the pan, and sprinkle with the olive oil, brown sugar, cinnamon, and nutmeg. Mix well to coat evenly. Cover dish with aluminum foil and bake for 30 minutes or until the vegetables are tender.
Nutrition Facts: Per serving (½ cup): 125 calories, 27 g carbohydrate, 4 g fiber, 2 g fat, 2 g protein
*this info was taken from Skinny and the City Newsletter 02/20/2009
7 years ago