Raspberry-Grapefruit Acorn Squash with Pine Nuts
Acorn squash is a good source of calcium, and nuts contain valuable protein and fat when eaten in moderation, this fat can help the body assimilate fat-soluble vitamins K, A, D and E. Pine nuts are especially rich in thiamin, iron and magnesium.
• 1 acorn squash
• 2 pink grapefruit
• 2 tablespoons seedless raspberry jam
• 2 tablespoons husked pine nuts
• Fresh mint for garnish
1. Preheat the oven to 375°F. Wash the squash, place it in a shallow baking pan, and bake whole for 30 minutes. Turn the squash over and prick the top several times with a fork; bake for another 30 minutes.
2. While the squash cooks, prepare the grapefruit. Using a sharp knife, cut the peel and completely remove the layers of membrane from each, then put the fruit in a small bowl. Stir the raspberry jam into the grapefruit and set aside.
3. In a small nonstick pan, toast the nuts over medium-low heat until golden brown. Set aside.
4. Remove the squash from the oven and let cool. Cut it in half, remove the seeds and strings and cut each half into two pieces. Top with the raspberry jam/grapefruit mixture and toasted pine nuts, and place in the baking dish.
5. Heat through, garnish with the fresh mint and serve.
Check out the original article, Cooking with Herbs: Healthy Holiday Recipes.