Harvest Golden Acorn Squash
- Course Side Dishes
- Prep. Time 15 mins
- Cooking Time 25 - 30 mins
- Yields 4 to 6 servings
Preparation
What You Need
Instructions
Melt butter in large non-stick skillet over heat. Add squash, carrots, onion, tomatoes, garlic, 2 tbsp (30 mL) rosemary, salt and pepper. Cover and cook for 10 min, stirring occasionally.
Add water and tomato paste. Cover and cook for 10 to 15 min or until vegetables are cooked.
Add cream and cook for 2 to 3 min until thickened. Taste and adjust seasoning if necessary. Serve sprinkled with remaining rosemary and parsley.
Tips
*To make peeling and dicing of squash easier, place squash in microwave for 5 to 6 min on defrost, then peel and dice it.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 242 CaloriesProtein: 3 g
Carbohydrate: 20 g
Fat: 18 g
Fibre: 3 g
Sodium: 471 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
8 %
/
83
mg
Magnesium:
21 %
/
52
mg
Vitamin A:
73 %
/
729
mcg
Vitamin B6:
17 %
/
0.3
mg
Vitamin C:
36 %
/
22
mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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