Nutrition Facts

Serving Size 108 g

(Approx. 6 Servings)

Amount Per Serving

Calories	340	Calories From Fat	200

% Daily Value*

Total Fat 22 g	34%

Saturated Fat 12 g	60%

Trans Fat 0.5 g

Cholesterol 40 mg	13%

Sodium 280 mg	12%

Total Carbohydrate 35 g	12%

Dietary Fiber 2 g	8%

Sugars 12 g

Protein	2 g

Vitamin A 15%	•	Iron 2%

Vitamin C 10%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Acorn Squash with Brown Butter and Vanilla Crumbs

Prep Time

20 minutes

Cook Time

45 minutes

Total Time

1 h 5 m

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 large acorn squash, cut in half vertically

4 Oz salted butter

1 cup(s) Slaton Bakery Vanilla Wafers, crushed into fine crumbs

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Instructions

Preheat oven to 35˚0F. Slice acorn squash vertically down the center. Scoop out seeds and place on a sheet pan lined with parchment paper cut side down. Bake 30-45 minutes or until a knife can pierce through outer skin easily.

To make brown butter: Place pan over medium heat and stir butter until melted. Continue to cook, slightly simmering, until butter foams, stirring often. Once butter forms toasty brown bits, becomes a golden caramel color, and has a warm nutty aroma, remove from heat and pour into a separate bowl to cool.

Place vanilla wafers into a food processor and pulse until you have small breadcrumbs, set aside. (You can also crush the cookies by hand in a Ziploc bag).

Once acorn squash is cooked, remove it from oven and while still hot loosen flesh of squash with a spoon as you would a baked potato and let skin serve as the bowl.

Drizzle each squash with browned butter and sprinkle as much of vanilla crumbs over each as you like.