Delight your guests with this beautiful, seasonal dish bursting with beta-carotene and vitamin C. Serving tip: For easier eating, remove the squash rind with a paring knife just before serving.
Recipe Ingredient Details:
3 tablespoons fresh (orange juice)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cardamom
1 medium acorn squash (1 1/2-2 pounds) (seeded, cut into 12 wedges)
Olive oil cooking spread
Salt and pepper
3 1/2 - 4 ounces arugula
3/4 cup fresh pomegranate seeds
2 tablespoons pine nuts (toasted)
Preheat oven to 450°. In a small jar, whisk together orange juice, vinegar, olive oil, and cardamom. Set aside. Shake just before using.
Lay squash wedges on a rimmed baking sheet. Spray with olive oil and sprinkle with salt and pepper. Turn wedges over and repeat. Roast for 15 minutes; turn slices and roast 15 minutes more, until browned and tender.
In a large bowl, mix arugula, pomegranate seeds, and pine nuts. Toss with half of the dressing. Transfer to a serving dish or individual plates; top with roasted squash wedges and drizzle with remaining dressing. Serve immediately.
Recipe Additional Notes:
PER SERVING: 113 cal, 33% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 19g carb, 2g fiber, 9mg sodium
Thu, 2006-10-19 18:45