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Oven Roasted Acorn Squash with Brandied Fruit Recipe Video
|Acorn squash||2 Small, quartered and seeded|
|Butter||2 Tablespoon (Wegman'S)|
|Ground cinnamon||1 Dash|
|Seedless raisins||1⁄2 Cup (8 tbs) (Food You Feel Good About)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Mcintosh apples||2 Small, cored and cut into 1/4 inch dices|
|Pure olive oil||2 Tablespoon (Wegman'S)|
|Brandy||1⁄2 Cup (8 tbs) (Calvados Preferred)|
|Light brown sugar||2 Tablespoon (Wegman'S)|
|Fresh thyme sprig||1|
Calories 526 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 16.1 mg
Sodium 112.6 mg4.7%
Total Carbohydrates 88 g29.4%
Dietary Fiber 8.5 g34%
Sugars 47.8 g
Protein 4 g8.2%
Vitamin A 24.6% Vitamin C 53.2%
Calcium 12.1% Iron 15%
*Based on a 2000 Calorie diet
1. Arrange squash quarters on parchment paper-lined baking sheet. Melt butter in small saucepan; spoon over squash. Sprinkle squash with paprika and cinnamon; season with salt and pepper. Roast about 35-40 min, until tender. Set aside.
2. Add dark and golden raisins and apple to large bowl; toss to combine. Add 2 Tbsp olive oil to saute pan. Add apple-raisin mixture. Saute on MEDIUM-HIGH 5-8 min, until tender.
3. Add brandy, stirring. Flambee (carefully). Add brown sugar. Cook, stirring, 1-2 min, until reduced to syrupy consistency.
4. Top squash with apple-raisin mixture. Garnish with thyme leaves.