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!
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 servingCalories 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