• Ingredients: 21
  • Serves: 8

Roasted acorn squash and chestnuts with *available at specialty foods shops and some supermarkets.

Ingredients

  • *available at specialty foods shops and some supermarkets

For the soft-shell crabs

  • 8 soft shell crabs, cleaned
  • 1 cup milk
  • flour for dusting
  • 2 tbsps. unsalted butter
  • 1 tbsp. olive oil

For the warm tomato-basil vinaigrette

  • 1 cup red pear or cherry tomatoes , halved
  • 1 cup yellow pear or cherry tomatoes , halved
  • 1/2 cup red beefsteak tomato cut in 1-inch dice
  • 1/2 cup yellow beefsteak tomato cut in 1-inch dice
  • 1 shallot minced
  • 1/4 cup fresh basil leaves, cut julienne
  • 1/3-1/2 cup extra virgin olive oil, to taste
  • 1/4 cup balsamic vinegar
  • 1 tsp. fresh lemon juice
  • salt and freshly ground black pepper, to taste

For the wilted spinach

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Halve squash lengthwise and discard seeds and strings. Cut each half lengthwise into 3 wedges and arrange wedges, skin sides down, in a shallow baking pan.
  2. Step 2 In a small saucepan melt butter with brown sugar over moderate heat, stirring occasionally until sugar is dissolved.

    For this step you will need

  3. Step 3 Stir in nutmeg and cloves and remove pan from heat. Spoon butter mixture over squash and cover baking pan with foil.

    For this step you will need

  4. Step 4 Bake squash in middle of oven 30 minutes. Remove pan from oven and scatter chestnuts over squash. Re-cover pan with foil and roast squash and chestnuts 30 minutes, or until squash is tender.
  5. Step 5 Squash and chestnuts may be made up to this point 6 hours ahead and kept, covered, at room temperature.
  6. Step 6 Remove foil from pan and bake squash and chestnuts 20 minutes more. With a slotted spoon transfer squash and chestnuts to a serving dish.

Nutrition information

Calories 248 Carbohydrates 48 g (16%)
Fat 7 g (10%) Protein 2 g (4%)
Saturated Fat 4 g (19%) Sodium 10 mg (0%)
Polyunsaturated Fat 0 g Fiber 2 g (9%)
Monounsaturated Fat 2 g Cholesterol 15 mg (5%)