Squash Rounds with Shallot-Cider Sauce
A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side dish for a fall party.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare the sauce (Step 4); cover and refrigerate for up to 1 day. Reheat just before serving.
Shopping Tip: Look for a squash with a long slender neck like a goose--at least 6 inches long and about 3 inches wide.
Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Nutrition Facts
Per Serving:
203 calories; protein 3.5g; carbohydrates 25.4g; dietary fiber 2.4g; sugars 9.5g; fat 11.2g; saturated fat 1g; vitamin a iu 968.1IU; vitamin c 14.9mg; folate 43mcg; calcium 59.4mg; iron 1.6mg; magnesium 55.6mg; potassium 536.4mg; sodium 203.2mg; thiamin 0.2mg; added sugar 1g.
Exchanges:
1 starch, 1 vegetable, 2 fat