Other recipes include Maple-Glazed Acorn Squash With Pumpkin Seeds and Cider-Hazelnut Vinaigrette.
SUNFLOWER OIL MAYONNAISE
Makes about 1/2 cup.
Note: This rich mayonnaise, spiked with a little lemon, is great on grilled chicken breast or tossed with pasta for a salad. It tastes best when fresh and is so easy to whip up that I make small quantities as needed to use right away. Keep in mind the egg is raw.
• 1 egg yolk
• 1 tsp. lemon juice
• 1/2 tsp. Dijon-style mustard
• 1/4 c. sunflower oil
• Pinch of salt and freshly ground black pepper, to taste
Directions
In a small bowl, beat the egg yolk, lemon juice, mustard until well blended, then slowly add the oil, a little at a time so that it thickens. Season with salt and pepper.
Nutrition information per 1 tablespoon:
Calories67Fat7 gSodium44 mg
Carbohydrates0 gSaturated fat1 gCalcium3 mg
Protein0 gCholesterol23 mgDietary fiber0 g
Diabetic exchanges per serving: 1 1/2 fat.
MAPLE GLAZED ACORN SQUASH WITH PUMPKIN SEEDS
Serves 4
Note: Look for smaller squash, as they tend to be more tender. To toast pepitas (raw pumpkin seeds) or sunflower seeds, spread on a shallow baking sheet and roast in a preheated 350-degree oven until they smell fragrant and toasty, about 1 to 2 minutes. Remove and place on a clean dish towel or paper towel and roll to remove the skins.
• 2 small acorn squash (about 11/4 lb. each)
• 1 to 2 tbsp. pumpkin seed oil
• Sprinkle coarse salt
• 2 tbsp. maple syrup
• 1/4 c. toasted unsalted pepitas or sunflower seeds
Directions
Heat the oven to 400 degrees. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise. Scoop out the seeds.
Lightly grease a shallow baking dish(es) or line with parchment paper. Set the squash halves in the dish and brush generously with the pumpkin seed oil. Sprinkle with a little salt. Drizzle the maple syrup and add a little oil into each of the squash cavities. Roast the squash until nicely browned and very tender, about 1 hour to 1 hour and 15 minutes. Serve topped with the pumpkin seeds or sunflower seeds.
Nutrition information per serving:
Calories185Fat2 gSodium0 mg
Carbohydrates30 gSaturated fat1 gCalcium79 mg
Protein4 gCholesterol0 mgDietary fiber7 g
Diabetic exchanges per serving: 1 1/2 bread/starch, 1/2 other carb, 1/2 fat.
CIDER-HAZELNUT VINAIGRETTE
Makes about 11/2 cups.
Note: This tangy-nutty vinaigrette is great on a salad of greens tossed with chunks of sharp Cheddar cheese, crisp apples and toasted hazelnuts. It is also delicious in a salad of wild rice, dried cranberries and toasted hazelnuts.
• 2 tbsp. fresh apple cider
• 2 tbsp. cider vinegar
• 1 tsp. coarse Dijon mustard
• 3/4 c. hazelnut or walnut oil
• Salt and freshly ground black pepper to taste
Directions
In a small bowl, whisk together the cider, vinegar, mustard and then whisk in the oil in a slow, steady stream. Season with salt and freshly ground pepper.
Nutrition information per 2 tablespoons:
Calories125Fat14 gSodium11 mg
Carbohydrates0 gSaturated fat1 gCalcium1 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Diabetic exchanges per serving: 3 fat.
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