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Asparagus & Acorn Squash Rings

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Submitted by mbaird

Asparagus and Acorn Squash Rings recipe

YIELD

8 servings

PREP

40 min

COOK

20 min

READY

60 min

Ingredients

16 16
EACH EACH ASPARAGUS *
2 2
EACH EACH ACORN SQUASH
small or medium *
Sauce
2 3E+1
TABLESPOONS ML SUGAR
½ 118
CUP ML WALNUTS
chopped
¼ 59
CUP ML LEMON JUICE
fresh
2 3E+1
TABLESPOONS ML APPLE CIDER VINEGAR
6 9E+1
TABLESPOONS ML 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 Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 113 83% 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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