Serve this attractive side dish with your holiday meal or with roast beef for Sunday dinner. Baking at a high temperature slightly caramelizes the bottom of the squash for a delightful taste.

　　

Ingredients

serves 6, 2 slices squash and 8 to 10 slices sweet potato per serving

　　Cooking spray

　　1 teaspoon grated orange zest

　　2 tablespoons orange juice

　　2 teaspoons light tub margarine, melted

　　1 medium acorn squash (about 1 1/2 pounds)

　　1 6- to 7 1/2-inch sweet potato

　　2 tablespoons light brown sugar

　　1/4 teaspoon ground nutmeg

　　

Step 1

Preheat the oven to 400°F. Lightly spray one extra-large or two large baking pans with cooking spray. Set aside.

　　

Step 2

In a small bowl, stir together the orange zest, orange juice, and margarine. Set aside.

　　

Step 3

Discard the ends of the squash. Cut the squash crosswise into 1/4-inch slices (about 12). Using a spoon, discard the seeds and strings. Put the squash slices in a single layer on the baking sheet(s). Peel the sweet potato and cut into 1/8-inch slices (48 to 60). Place 4 or 5 overlapping slices of sweet potato in the center of each squash ring.

　　

Step 4

Pour the orange juice mixture over the stacks. Sprinkle with the brown sugar and nutmeg. Lightly spray with cooking spray.

　　

Step 5

Bake for 30 minutes, or until tender when pierced with a fork. Use a large, flat spatula to transfer the stacks to plates.

　　

nutrition information

Step 6

(Per Serving)

　　

Step 7

Calories: 80

　　

Step 8

Total Fat: 0.5g

　　

Step 9

Saturated: 0.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.0g

　　

Step 12

Monounsaturated: 0.5g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 27mg

　　

Step 15

Carbohydrates: 19g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 8g

　　

Step 18

Protein: 1g

　　

Step 19

Dietary Exchanges

　　

Step 20

1 1/2 Starch

　　American Heart Association Quick & Easy Meals