Roasted Acorn Squash, Fig & Walnut Butte
Source of Recipe
Acorn squash makes a pretty presentation when sliced into rings and given a filling.
PER SERVING: 415 calories, 5 g protein, 47 g carbohydrate, 26 g fat (7 g saturated), 23 mg cholesterol, 544 mg sodium, 7 g fiber.
List of Ingredients
- 1 cup chopped dried figs or prunes
- 1/2 cup chopped walnuts
- 3 tablespoons butter at room temperature
- 1 tablespoon brandy or rum
- 1 large acorn squash sliced into 4 1-inch-thick rings and seeded
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Preheat oven to 350°.
- In a bowl, combine the figs, nuts, butter and brandy with a wooden spoon, creaming them together to make a paste.
- Brush both sides of the squash with the olive oil.
- Place on a baking sheet and sprinkle with the salt and the cinnamon.
- Bake until the squash offers just a slight resistance when pierced with the tines of a fork, about 40 minutes.
- Remove from the oven. Using your hands, divide the filling into fourths, packing it into balls.
- Place one in the center of each squash round and shape it to fit. The center holes vary so one or two slices will have a slightly mounded filling, others a smooth one.
- Return to the oven and continue to bake until the squash is tender and the edges golden, about 10 to 15 minutes longer.
- To serve, slide a spatula under each ring and place on a dinner plate or platter.