A perfect fall side dish for those chilly nights.
The farmer's market has many varieties of pumpkins and squashes this time of year, and some of you may not know what to do them. One of the easiest ways to enjoy winter squash is by roasting it with a little butter, cinnamon and brown sugar. I used light butter to lower the fat and it was just as tasty.
Agave nectar, honey or maple syrup could be used in place of the brown sugar if you wish. This recipe would also work for carnival squash and butternut squash. To eat, simply mash it all around in the shell and enjoy each bite.
Roasted Acorn Squash with Brown Sugar
Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 squash • Old Points: 2 pts • Points+: 4 pts
Calories: 142.4 • Fat: 2.7 g • Protein: 1.7 g • Carb: 34.5 g • Fiber: 3.3 g
Sodium: 52.6 mg
- 1 acorn squash, cut in half, seeds and fibers removed
- 1 tbsp light butter
- 2 tbsp brown sugar (to taste)
- dash of ground cinnamon