Why this recipe? Who doesn't love a hearty Fall recipe? This acorn squash is slightly sweet and has a long, rich finish. You'll immediately detect golden honey and lightly toasted walnuts, while Craisins and butter contribute a light, slightly tart and creamy impression that lasts on your pallet.
I also included one unique and savory ingredient that adds incredible depth and flavor—I was pleasantly surprised by it, and I hope you will be too!
The Flip: (per recipe)
- Reduced the salt by 1/2 tsp—removing 1180mg of sodium
- Added lightly toasted walnuts for more flavor
- Reduced the butter by 1/2 tbsp—removing 6g of fat and 51 calories
- Replaced the raisins with Crasins for a touch of tartness
- Reduced the Crasins by 1/4 cup—removing 17g carbs and 65 calories
My thoughts: Don't worry about the carbs in this recipe—they are good carbs packed full of fiber because they are from a vegetable!
I'd used medium sized squash to ensure there is plenty of of toasted walnut mixture for each squash.
Wrote by Unknown