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