Slice acorn squash crosswise to showcase its pretty scalloped edges before baking, then garnish with a light glaze of butter and rosemary for an elegant presentation.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Cut a squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a cutting board. Cut the squash halves crosswise into 1-inch slices. Repeat with remaining squash. Pour the wine into a 2-quart rectangular baking dish. Add garlic slices to the wine. Arrange the squash slices in the dish, overlapping slices as needed. Sprinkle squash with salt and pepper.

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  • Bake, covered, for 40 minutes. Uncover and bake for 10 to 15 minutes more or until squash is tender. Transfer the squash slices to a serving platter, reserving liquid in dish.

  • Add butter and rosemary to the liquid in the baking dish. Stir until butter is melted. Spoon over squash on the platter and serve warm.

Nutrition Facts

155 calories; protein 2g 4% DV; carbohydrates 25.4g 8% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 0.4g; fat 3.2g 5% DV; saturated fat 1.8g 9% DV; cholesterol 7.5mg 3% DV; vitamin a iu 1037.8IU 21% DV; vitamin c 25.5mg 42% DV; folate 39.2mcg 10% DV; calcium 82.5mg 8% DV; iron 1.8mg 10% DV; magnesium 77.7mg 28% DV; potassium 826.4mg 23% DV; sodium 204.7mg 8% DV.