Autumn Vegetables with Brown Sage "Butter"
6 servings

INGREDIENTS
1 large acorn squash, halved and seeded
18 medium Brussels sprouts, destalked and cut in half along core
1 Tablespoon canola oil
Fresh cracked pepper
1 teaspoon Kosher salt
1/4 cup non-trans fat type margarine (such as Smart Balance®)
1 1/2 Tablespoons fresh sage, finely chopped

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Rub inside of squash with oil and season with salt & pepper
3. Place squash on cookie sheet flesh side up and bake for 15 minutes
4. Toss sprouts with remaining oil and season with salt and pepper
5. After squash has cooked for 15 minutes, add sprouts to same cookie sheet
6. Bake squash and sprouts for 25 minutes until all are fork tender
7. Melt margarine over medium-high heat, add sage and continue to brown about 5 minutes
8. Slice squash into sixths and lie on plate with 6 sprout halves around edge
9. Drizzle with brown sage "butter"

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Nutrition Facts Serv. size Veg + sauce (124g) Servings 6 Calories 170   Fat Cal. 130   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 14g 20% Total Carb. 10g 4%   Sat. Fat 4g 20%   Fiber 4g 15%   Trans Fats 0g     Sugars 4g   Cholest. 0mg 0% Protein 2g   Sodium 325mg 15%       Vitamin A 20% Vit. C 85% Calcium 4% Iron 6%