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Prep 20min
Total30min
Servings4
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Ingredients
1
small butternut squash (1 pound)
2
firm ripe pears
1
tablespoon margarine or butter, melted
3
cups finely chopped red cabbage
1
small Granny Smith apple, chopped
1/4
cup chopped walnuts, toasted
1/2
cup raspberry or regular vinaigrette dressing
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Steps
1
Set oven control to broil. Spray broiler pan rack with cooking spray. Peel squash. Cut squash crosswise into 1/2-inch slices; remove seeds. Cut pears lengthwise into 8 pieces; cut out cores. Brush squash and pears with margarine. Place squash on rack in broiler pan.
2
Broil with tops 2 to 3 inches from heat 4 minutes; turn. Add pears, cut sides up, to rack. Broil 3 to 4 minutes or until squash and pears are tender.
3
Place cabbage on large platter. Top with squash and pears. Sprinkle with apple and walnuts. Drizzle with dressing.
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Peeling the squash is easier if it is first microwaved whole on high power for three minutes. Red cabbage, a cruciferous vegetable, contains a good amount of vitamin C and some vitamin A.
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Nutrition Facts
Serving Size:1 Serving
Calories
290
Calories from Fat
180
Total Fat
20g
Saturated Fat
3g
Cholesterol
5mg
Sodium
280mg
Total Carbohydrate
29g
Dietary Fiber
5g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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