Using fruits and vegetables readily available in the
fall, this side dish blends citrus juice and honey to give it a sweet, tangy
flavor. The dish is also cholesterol and
nearly fat free!
Harvest
Casserole
1 ½ lbs. sweet potatoes
1 lb. acorn squash, peeled and cubed
1 medium apple, cored and
cubed
½ c. raisins
2 T. water
½ c.
chopped onion
1/3 c.
orange juice
2 T. honey
1 tsp. lemon juice
1/8 tsp.
cinnamon
1/8 tsp.
ground allspice
Dash of pepper
Preheat
oven to 375 degrees. In a 1 1/2 quart
baking dish, combine sweet potatoes, squash, apple and raisins. Set aside.
In a small saucepan, bring the water to a boil and steam the onion until
tender, stirring often. Add the orange
juice, honey, lemon juice, salt, cinnamon, allspice and pepper. Bring to a boil over high heat. Pour over the vegetables and fruits.
Cover
and bake 45 minutes or until the vegetables are tender. Remove cover and stir until coated with
sauce. Bake 10 minutes more. Serves 8.
Nutrition
information: 1 serving
Calories
142, Total fat (trace), Saturated fat 0 g, Cholesterol 0 mg, Sodium 56 mg,
Carbohydrate 35 g, Fiber 4.5 g, Sugar 16 g, Protein 2 g
No comments:
Post a Comment