All Hail the Veggies
From state to state and coast to coast, all sorts of vegetables make their way to the dinner table. Mix up your own veggie routine by shopping farmers' markets for the fresh and unique produce from your area.
Roasted Acorn Squash is a favorite in the Northeast.
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 each side. Turn wedges; sprinkle with 1/4 teaspoon salt. Place pan in oven; bake at 400° for 12 minutes or until tender.
SERVES 4 (serving size: 3 wedges)
CALORIES 94; FAT 5.9g (sat 3.7g); SODIUM 192mg