Winter Squash, Mushrooms and Arugula with Parmesan
This dish hovers between stir-fry and salad -- both light and wholesomely satisfying. Chef Abra Berens cooks squash and mushrooms in a skillet, developing great caramelization in minutes. The recipe comes from her book Ruffage: A Practical Guide to Vegetables.
Source: Midwest Living
Credit: Brie Passano
You can substitute acorn squash for the delicata squash. You may want to remove the skin--it is edible but tougher than delicata's. For easy peeling, cut acorn squash into wedges along its grooves, then use a vegetable peeler to remove skin.
238 calories; fat 18g; cholesterol 6mg; saturated fat 4g; carbohydrates 18g; mono fat 12g; poly fat 2g; sugars 6g; protein 6g; vitamin a 298.8IU; vitamin c 7.4mg; riboflavin 0.2mg; niacin equivalents 1.1mg; folate 14.7mcg; vitamin b12 0.1mcg; sodium 406mg; potassium 669mg; calcium 179mg; iron 1.5mg.