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Asparagus and Acorn Squash Rings

 

Asparagus and Acorn Squash Rings recipe
21

Yield

8

servings

Prep

40

min

Cook

20

min

Ready

60

min

 

Ingredients

16 each asparagus
*
2 each acorn squash
small or medium
*
Sauce
¼ cup ghee (clarified butter)
2 tablespoons sugar
½ cup walnuts
chopped
¼ cup lemon juice
fresh
2 tablespoons apple cider vinegar
6 tablespoons apple cider
*

Directions

Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into ¼ 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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 11383% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 41mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 6%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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