Time: 40 minutes
Flavor Hit: Walnuts lend crunchy contrast to the mushrooms.
Serve with Roasted Acorn Squash: Preheat oven to 400°. Cut 1 acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt 2 tablespoons butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on one side. Turn wedges; sprinkle with ¼ teaspoon salt. Place pan in oven; bake at 400° for 12 minutes or until tender. CALORIES 94; FAT 5.9g (sat 3.7g); SODIUM 192mg
View Recipe: Poached Eggs with Spinach and Walnuts