RECIPE

Baked acorn squash with pine nuts and garlic

SERVES 4

Ingredients
2 small acorn squash, about 2 lb total weight
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
8 cloves garlic, halved
1 tablespoon pine nuts
1/4 teaspoon freshly ground pepper

Dietitian's Tip: Acorn squash cooks quickly and takes on an elegant appearance when sliced into rings and roasted. For easier cutting, microwave whole unpeeled squash on high for a few minutes to soften them.

Cut the squash crosswise into rings 1/2 inch thick, leaving the peel intact. Scrape the seeds out of the center of each ring and discard. Place the rings in the prepared baking dish in a single layer, allowing them to overlap slightly. Brush with 1 1/2 teaspoons of the olive oil, and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes.

Meanwhile, in a small bowl, toss the garlic with the remaining 1 1/2 teaspoons olive oil.

Sprinkle the garlic and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, 10–15 minutes longer.

Season the squash rings with the remaining 1/8 teaspoon salt and the pepper. Serve immediately.