Lighten Up, America!

We sent Cooking Light's tireless contributing editor, Allison Fishman Task, on a mission: to crisscross the country in search of favorite regional foods and to lighten them for a country that is starting to think hard about what it eats. Buy the Book: Lighten Up, America!

Regional Favorite: Delectable Veggies

There’s a healthy way to get your 5-a-day no matter where you are in America. Try these tasty dishes inspired by veggies grown in each region.

Roasted Acorn Squash
Photo: Oxmoor House

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

 

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