Fall is in full effect (to be honest it is almost WINTER) and I love it! It's when my favorite carbs come into season and fill my plate with all their glory. What carbs you might ask? Winter squash! This includes and not limited to: acorn squash, butternut squash, delicata squash, and everyone's favorite, pumpkin! I wanted to a fun Asian flavor inspired squash for this dish because at that point I was loaded up on my pumpkin spice to my ears. Hope you like this side dish. Let me know what you pair it with in the comments below.
For the squash:
-1- 2 acorn squash, sliced into 1 inch rings
-1 Tbsp. of all three spices (turmeric, salt, and pepper)
-1/2 Tbsp. cayenne pepper
-1-2 oz. extra virgin olive oil
For the glaze:
-3 oz. of low sodium tamari sauce
-juice of one Meyer lemon
-1 Tbsp. Trader Joe's UMAMI paste
-Pre-heat the oven to 385 degrees.
-With a very sharp knife, slice the acorn squash into one inch slices and placed on a cookie sheet that has been lined with aluminum. Drizzle with olive oil. Sprinkle with the spices evenly above. Massage the squash generously with the oil and spices.
-Place in oven for 30 minutes or until the squash is tender but not too soft.
-While the squash cools a bit, mix the sauce ingredients in a bowl until fully combined.
-Place the squash on a serving platter and drizzle with the glaze.
-Garnish with spiced nuts like these spiced pepitas or even top with some fat free ricotta for a nice snack.
MACROBALANCED Tip: Pair this carb-focused dish with some lean protein like pork tenderloin and add in a veggie like bok-choy for a perfect MB meal.