Sweet and Spicy Roasted Squash Trio

This Thanksgiving, we are thankful for squash! Nutritious and delicious, this colorful dish needs to be on your dinner table. 

Ingredients

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
Salt and black pepper, to taste
1 small acorn squash, seeded and cut into six 2-inch wedges
1 small butternut squash, seeded and cut into six 2-inch rectangular pieces
1 small calabaza squash, seeded and cut into eight 2-inch wedges
1 to 2 teaspoons dried rubbed sage 
1 to 2 teaspoons minced canned chipotle peppers in adobo sauce 
1 to 2 teaspoons ground cumin
6 tablespoons chopped hazelnuts 

Directions

1. Preheat oven to 450°F.
2. Make dressing: Combine vinegar, oil, honey, salt and black pepper.
3. Toss acorn squash with 2 tablespoons dressing and sage.
4. Toss butternut squash with 2 tablespoons dressing and chipotle peppers in adobo.
5. Toss calabaza squash with 2 tablespoons dressing and cumin. 
6. Place the squash on baking sheet and roast for 20 minutes; flip and roast 20 more minutes. 
7. Remove from the oven and sprinkle with hazelnuts. 

Fun Fact: You can eat the squash skin! It will be tender and flavorful.

Nutrition Information

Serving size: 3 Pieces

Calories: 200; Total Fat 10g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 95mg; Total Carbohydrate: 31g; Dietary Fiber: 6g; Sugars: 11g; Protein: 3g; Vitamin A: 270%; Vitamin C: 60%; Calcium: 10%; Iron: 10%