Wednesday, January 13, 2010

Butternut Squash with Cranberries and Walnuts

This quick, aromatic side dish is a nutritious complement to sautéed chicken or turkey cutlets and fresh spinach.

Ingredients:

1 lb. butternut squash (1 medium squash), peeled and cut into 1-inch cubes
1/3 cup chopped Walnuts
1/4 cup dried cranberries
1 Tbsp. orange blossom honey
1 Tbsp. orange juice
1 tsp. walnut oil
1/2 tsp. cranberry juice
1/2 tsp. apple cider vinegar

Directions:

Steam squash until cooked through, but not falling apart, 12 to 15 minutes.
Toss squash in serving bowl with walnuts and cranberries. Whisk together honey, orange juice, oil, cranberry juice, and vinegar in separate bowl. Drizzle honey-juice mixture over squash and serve.

Makes 6 servings

Per serving: 120 calories, 2g Protein, 5g Total Fat (0g Sat. Fat), 20g Carbohydrates, 0mg Cholesterol, 5mg Sodium, 4g Fiber, 9g Sugars

~ Adapted from “Better Nutrition” magazine