Roasted Acorn Squash & Shallots with Feta and Cranberries
Prep: 15 minutes
Roast: 25 minutes • Serves: 8
3 medium shallots, thinly sliced
1 large acorn squash (about 2 pounds), halved and sliced 1/2-inch thick crosswise
1 tablespoon Trop50® orange juice
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/3 cup sweetened dried cranberries
1/3 cup crumbled feta cheese
1.Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray.
2. In large bowl, toss shallots, squash, orange juice, oil, rosemary, cinnamon and salt; spread on prepared pan. Roast vegetables 20 minutes; stir in cranberries. Roast vegetables 5 minutes or until vegetables are tender; serve sprinkled with cheese. Makes about 8 cups.
Approximate nutritional values per serving (1 cup):
103 Calories, 3g Fat (1g Saturated), 6mg Cholesterol,
182mg Sodium, 19g Carbohydrates, 4g Fiber, 6g Sugars, 2g Protein
Dietitian’s Dish Tip(s):
This winter squash is full of good nutrients and fiber, which promotes gut health, strengthens your immune system and helps protect against colon cancer and irritable bowel syndrome or IBS.
