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Winter Squash With Shallots, Peppers, Pine Nuts And Sage

Winter Squash With Shallots, Peppers, Pine Nuts And Sage comes together with Winter Squash, Shallots, Lg Red Bell Pepper, Balsamic Vinegar, and Rubbed Sage Salt And Pepper. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 lb
• 12 oz
• 1
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 425 deg F. Cut squash in half and scoop out and discard seeds.

2. 2

   Cut crosswise into 1" slices.

3. 3

   Peel the slices and cut each one crosswise into 1/4" pieces.

4. 4

   Peel shallots and separate them into individual cloves. Cut each clove in half crosswise.

5. 5

   In a large bowl, toss together squash, shallots, bell pepper, vinegar, sage, salt and pepper.

6. 6

   Rub each parchment sheet with 1/4 tsp oil (I gave them a very quick spray of nonstick cooking spray) to prevent squash from sticking onto each sheet, making sure that the shallots are evenly distributed.

7. 7

   Sprinkle each portion with a scant pinch of allspice and 1/2 tsp of pine nuts.

8. 8

   Seal the packets as directed below. Bake for 25 minutes or until vegetables are tender.

9. 9

   Cut, Fill, and Seal Methods for the parchment paper: Classic Hearts

10. 10

    Cut 4 sheets of parchment, approx 15 x 18".

11. 11

    Fold each sheet in half to create approx 15 x 9" rectangles.

12. 12

    Cut rectangles into half-heart shapes (as if you were making valentines).

13. 13

    When all the ingredients have been added, close the paper over the filling so the edges of the paper meet.

14. 14

    Beginning at the rounded end, fold over about 1/4" of paper and crease the fold sharply.

15. 15

    Fold over again and crease.

16. 16

    Twist the pointy end tightly to seal.

17. 17

    Place filled hearts on baking sheets, 1 per sheet.

18. 18

    Cut four approx 15" square sheets of parchment.

19. 19

    Mound 1/4 of the filling in the center of a sheet.

20. 20

    When all the ingredients have been added, bring opposite edges of the paper together and fold over several times.

21. 21

    Fold ends under several times and tuck underneath the packet.

22. 22

    Place filled packets on a baking sheet.

23. 23

    NOTES: Cal 135.8

24. 24

    Fat 3.5g

25. 25

    Carb 25.5g

26. 26

    Fib 2.5g

27. 27

    Pro 4.8g

28. 28

    Sod 15mg

29. 29

    CFF 20.8%