Roasted Butternut Squash, Makes 10 Servings
Apple and Pecan Salad
|*||2 pounds peeled butternut squash, deseeded and cubed|
|*||2 teaspoons canola oil|
|*||1 tablespoon pumpkin pie spice mix|
|*||3/4 cup red wine vinegar|
|*||1/2 cup maple syrup|
|*||5 Granny Smith apples, cored and cubed|
|*||1/2 cup pecans, chopped|
|1||Preheat oven to 400F degrees. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes or until golden brown.|
|2||In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.|
|3||Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.|
- EACH 1/2 CUP SERVING CONTAINS APPROXIMATELY: 115 calories, 17 gm. carbohydrate, 5 gm. fat, 0 mg. cholesterol, 1 gm. protein, 4 mg. sodium, 2 gm. fiber
- Look for precut and cubed butternut squash in your local supermarket.
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com