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Nutrition Facts
Serving Size 173 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 20 mg 1%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 3 g
Vitamin A 35% Iron 8%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Acorn Squash with Muhammara

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 large acorn squash
1/3 cup(s) extra virgin olive oil, plus 1 tbsp or as needed for drizzling over squash
12 Oz fire roasted red peppers, peppers drained and rinsed
1 clove of garlic, crushed, approximately 1.25 tsp minced
1/2 cup(s) green onions, chopped
3/4 cup(s) walnuts, toasted lightly in a dry pan
1 Tsp cumin
1 Tbsp sadaf pomegranate molasses
1 Tbsp lemon juice
1/4 cup(s) panko breadcrumbs
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Instructions

1
Preheat oven to 375°F.
2
Cut acorn squash in half, scrape out all seeds from cavity and drizzle with olive oil and salt and pepper.
3
Place squash face down onto a sheet pan lined with parchment paper.
4
Roast in oven for 30 to 40 minutes or until fork pierces skin of squash easily. While squash is roasting prepare muhammara.
5
In a food processor or blender combine peppers, garlic, green onions, walnuts, cumin, pomegranate molasses, lemon juice, and panko. Blend until smooth.
6
With blender running slowly add olive oil and blend until mixture is emulsified. Season to taste and set aside.
7
Once squash is roasted cut or scoop out of skin and serve with muhammara as needed.

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