Roasted Acorn Squash: Must Have Diabetic-Friendly Recipes For Your Holiday Meal
It's the last week of National Diabetes Month and it just so happens to be the day before Thanksgiving. Need a last-minute diabetic-friendly side for your family dinner tomorrow? Give this delicious roasted acorn squash recipe a try. It's sure to leave your family asking for seconds!
- 2 medium acorn squash (about 2 pounds)
- 3/4 cup of dry white wine or reduced-sodium vegetable broth
- 1/8 teaspoon of black pepper
- 2 tablespoons of light stick butter
- 1 teaspoon of snipped fresh rosemary
- Preheat oven to 350°F. Cut a squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a cutting board. Cut the squash halves crosswise into 1-inch slices. Repeat with remaining squash. Pour the wine into a 2-quart rectangular baking dish. Add garlic slices to the wine. Arrange the squash slices in the dish, overlapping slices as needed. Sprinkle squash with salt and pepper.
- Bake, covered, for 40 minutes. Uncover and bake for 10 to 15 minutes more or until squash is tender. Transfer the squash slices to a serving platter, reserving liquid in dish.
- Add butter and rosemary to the liquid in the baking dish. Stir until butter is melted. Spoon over squash on the platter and serve warm.