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.

Source: Diabetic Living Magazine




Ingredient Checklist


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.

  • 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

4 slices squash and 2 tablespoons wine mixture
155 calories; protein 2g; carbohydrates 25.4g; dietary fiber 3.5g; sugars 0.4g; fat 3.2g; saturated fat 1.8g; cholesterol 7.5mg; vitamin a iu 1037.8IU; vitamin c 25.5mg; folate 39.2mcg; calcium 82.5mg; iron 1.8mg; magnesium 77.7mg; potassium 826.4mg; sodium 204.7mg.

1 1/2 starch, 1/2 fat