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Low Fat Roasted Delicata with Red Chili and Lime Butter
2 delicata squash, about 3/4 pound (350 g) each
4 teaspoons (20 mL) butter, at room temperature
1 1/2 teaspoons (7 mL) freshly squeezed lime juice
1/2 teaspoon (2 mL) chili powder
1/8 teaspoon (0.5 mL) salt
Pinch freshly ground pepper
Delicata looks like a yellow submarine with orange or green stripes running its length; faint corn flavor. Best simply baked and buttered, but it can be stuffed, like acorn or butternut squashes. The recipe below calls for roasting and adding a Southwestern touch of chili powder and lime juice.
Cut squash in half lengthwise and scrape out seeds and fibre. Place cut side down in 13x9 inch (33x23-cm) baking dish and add water to dish to a depth of about 1/4 inch (5 mm)
Bake at 350*F (180* C) for about 25 to 30 minutes or until squash is soft but not mushy.
In a small bowl, blend together butter, lime juice, chili powder, salt and pepper until thoroughly blended. Spoon a equal portion of butter mixture into each delicata cavity.
Makes 4 servings.
Approximate nutritional analysis for each serving: 81 calories, 1.9 g protein, 4.2 g fat, 11.2 g carbohydrate. Excellent source of vitamins A.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
