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Jan 9

Roasted Acorn Squash with Mascarpone

roasted-acorn-squash-with-mascarpone

The New Year always means a fresh start in my house. I try to tidy up rooms that were left in a haphazard holiday mess, re-acquaint myself with the idea of going to the gym, and of course sub the plates of Christmas cookies for healthier options. But before you groan at the thought of a diet post, may I remind you that this recipe calls for a healthy dose of Mascarpone cheese and is guaranteed to leave you feeling happy, satisfied, and far from deprived. Roasted Acorn Squash with Mascarpone & Balsamic is my kind of “healthy” meal. The heartiness of roasted squash becomes light and almost decadent when nestled on top of a bed of sweet, creamy mascarpone and drizzled in a balsamic reduction.  Of course I do top it with a generous portion of baby greens salad…just to show that I’m putting in a healthy effort. Enjoy! – Leah

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Roasted Acorn Squash with Mascarpone and Balsamic
Serves 2
Get back on track with this healthy dish!
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
187 calories
14 g
34 g
12 g
8 g
6 g
236 g
351 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
236g
Servings
2
Amount Per Serving
Calories 187
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg
11%
Sodium 351mg
15%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
16%
Sugars 6g
Protein 8g
Vitamin A
327%
Vitamin C
80%
Calcium
23%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-Acorn Squash
  2. 4 Tbs Mascarpone Cheese
  3. Grated Parmesan
  4. 2- Tbs Pepitas (pumpkin seeds)- toasted
  5. ¼ cup Balsamic Vinegar, plus more for the salad
  6. Baby Greens
  7. Olive Oil
  8. Salt & Pepper
Instructions
  1. 1. Preheat oven to 400 degrees and line a rimmed baking sheet with foil. Spray with non-stick cooking spray and set aside.
  2. 2. Wash acorn squash and slice in half, scooping out and discarding seeds. (Leaving the skin on)
  3. 3. Using a serrated knife, carefully slice squash into 1” thick slices and arrange on baking sheet. Drizzle generously with olive oil. Season with salt and pepper and bake for 30-40 minutes or until fork tender.
  4. 4. While the squash cooks reduce ¼ cup of balsamic vinegar in a small saucepan over medium-low heat until it begins to thicken. Remove from heat and set aside.
  5. 5. In a small bowl toss baby greens with olive oil and a drizzle of balsamic.
  6. 6. To Plate: Spread 2-Tbs Mascarpone cheese on each serving plate. Top with a slice of squash, a drizzle of the balsamic reduction, baby greens salad, toasted pepitas and shredded Parmesan. Serve warm.
beta
calories
187
fat
12g
protein
8g
carbs
14g
more
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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