Asparagus and Acorn Squash Rings

60 minutes Prep: 40 minutes Cook: 20 minutes

227 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

16	each	asparagus	stalks

Sauce
2	tablespoons	sugar
1/4	cup	lemon juice	fresh
6	tablespoons	apple cider
2	x	acorn squash	small or medium
1/4	cup	ghee (clarified butter)
1/2	cup	walnuts	chopped
2	tablespoons	cider vinegar

Directions

Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.

In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender.

Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.

To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.

NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top

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Nutrition Facts

Serving Size 58g

Amount per Serving

Calories 227 82% of calories from fat

	% Daily Value*
Total Fat 21.0g	32%
Saturated Fat 8.0g	39%
Trans Fat 0.0g
Cholesterol 31mg	10%
Sodium 83mg	3%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	4%
Sugars 7.0g
Protein 4.0g	8%