Butternut Squash with Peppers and Almonds
PREPARATION: 10 MINUTES, COOKING: 20 MINUTES
1 1/4 pounds (600 g) butternut squash
3 teaspoons (15 ml) olive oil
2 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 yellow peppers
1/4 cup (50 g) whole almonds
1 tablespoon (15 ml) honey
finely grated zest and juice of 1 lemon
1 Preheat the oven to 400°F (200°C). Peel the squash and scoop out the seeds. Cut the squash into 12 slices, each about 1/2 inch (1 cm) thick. Transfer the slices to a shallow roasting pan. Drizzle the squash with 2 teaspoons (10 ml) of the oil and add the garlic and thyme. Roast for 20 minutes, or until softened and beginning to brown.
2 Meanwhile, slice the peppers into 1/2 inch (1 cm) strips. When the squash has just 5 minutes of cooking time left, heat the remaining 1 teaspoon (5 ml) oil in a frying pan over medium–high heat. Add the pepper strips and fry for 5 minutes, stirring frequently, until they are tender and beginning to brown. Transfer the peppers and squash to a warmed serving dish.
3 Add the almonds, honey, lemon zest and lemon juice to the frying pan. Stir-fry over high heat for a few seconds until the mixture is bubbling and the lemon juice and honey have thickened to form a glaze. Spoon the honey glaze over the vegetables and serve.
Each serving provides
193 calories, 4 g protein, 10 g fat (1 g saturated fat), 23 g carbohydrate (11 g sugars), 4 g fiber, 7 mg sodium
BUTTERNUT SQUASH is an excellent source of both soluble and insoluble fiber, and a low-GI food. The nutrient-packed orange flesh is bursting with antioxidants alpha- and beta-carotene, as well as vitamins C and E. Butternut squash will continue to soften after it has been removed from the oven. To test for doneness, carefully prick with a fork—it should be tender but firm.
|Butternut Squash with Peppers and Almonds|