Cider-Glazed Chestnut, Butternut Squash and Cauliflower Medley
- Yield 6 servings
Mediterranean meal patterns include both cooked and fresh vegetables at every meal. Roasting vegetables is a popular cooking method because vegetables do not lose as many nutrients during cooking, it is easy to do, and it also concentrates their flavors.
- 2 tablespoons olive oil
- 6 ounces butternut squash, peeled and diced into 1-inch pieces
- 8 ounces cauliflower florets
- 1 whole Granny Smith apple, peeled, cored, and diced into 1-inch pieces
- 8 ounces roasted or steamed chestnuts, peeled
- 1 tablespoon fresh sage, chopped finely
- 1/2 cup fat-free, low sodium chicken or vegetable stock
- 1/4 cup apple cider
- 1/4 teaspoon salt and peper
- Heat the oil in a large skillet over high heat. Add the squash and cauliflower. Reduce heat to medium. Saute, uncovered, for 5-7 minutes. Stir in the apple, chestnuts, and sage. Slowly add the stock and the cider. Increase heat to medium high and bring to a simmer. Scrape up the brown bits in the bottom of the pan. Simmer for 10-15 minuntes or until vegeables are tender and most of the liquid is absorbed. Season with salt and pepper to taste.
Reprinted with permission from The Mediterranean Diabetes Cookbook: A Flavorful, Low-Fat, Heart-Healthy Approach to Cooking by Amy Riolo. American Diabetes Association, 2010.