Spring greens with winter squash

Spring greens with winter squash

Recipe courtesy of Mayo Clinic staff
Serves 4


  • 2 small acorn squash (about 2 pounds total)
  • 2 tablespoons brown sugar
  • 2 tablespoons trans-free margarine or olive oil
  • 4 cups leaf lettuce (red leaf, oak leaf, butterhead, bibb or a mixture)
  • 2 tablespoons sunflower seeds
  • 4 teaspoons honey


Pierce the squash several times with a sharp knife to let the steam escape during cooking. Microwave each squash on high until tender, about 5 minutes. Turn the squash after 3 minutes to ensure even cooking.

Place the squash on a cutting board and cut in half. Scrape the seeds out of the center of each half and discard the seeds. Remove the pulp of the squash and put into a mixing bowl. Repeat with the second squash. There should be about 2 cups of pulp. Sprinkle squash with the brown sugar and add the margarine. Mix until smooth. Set aside to cool slightly.

Divide the lettuce amount on 4 salad plates. Top each with 1/2 cup of the squash mixture, 1/2 tablespoon sunflower seeds and 1 teaspoon honey. Serve immediately.

Nutritional analysis per serving

Calories 145 Sodium 135 mg
Total fat 4 g Total carbohydrate 27 g
Saturated fat trace Dietary fiber 5 g
Monounsaturated fat 2 g Protein 2 g
Cholesterol 0 mg

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