Try this Sweet and Sour Winter Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Generously brush two 15 by 10 by 1-inch jelly roll pans with olive oil. Cut the squash in half lengthwise. Scrape out the seeds and membranes. Peel the squash and cut it into 1/4-inch thick slices. Arrange the squash in the pans in a single layer. Brush the slices with additional oil. Bake for 20 minutes. Turn the slices and bake for 15 to 20 minutes, or until tender and slightly browned. In a small saucepan, heat the vinegar, sugar and salt and stir until the sugar and salt are dissolved. Arrange a single layer of the squash in a shallow dish. Sprinkle with some of the garlic and mint. Continue layering the remaining squash, sprinkling each layer with herbs. Pour the vinegar mixture over all. Cover and refrigerate for at least 24 hours before serving. Serve cold. Yield: 6 to 8 servings Notes: recipe courtesy of Michele Scicolone Recipe by: Cooking live Show #9009 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 420 | ||
Calories from Fat: 244 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.8mg | 0 % | |
Potassium 96.9mg | 3 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 39g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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