Ingredients
- 1 2/3 c. sliced Fuji Apple
1 Tbsp. lemon juice
8 ounces Swiss chard leaves, thinly sliced
1 Tbsp. butter
4 1/2 c. (1/4-in) cubed peeled butternut squash (abt. 1 1/2 lbs.)
1/4 tsp. salt
1/3 tsp. freshly ground black pepper, divided
3 Tbsp. maple syrup (I used sugar free)
Vinaigrette:
2 bacon slices, cut crosswise into 1/2 in. thick pieces
8 oz. wild mushrooms, halved
2 garlic cloves, minced
3 Tbsp. apple cider vinegar
1/4 c. fat-free less-sodium chicken broth
remaining ingredient:
3 Tbsp. walnuts, toasted and coursely chopped
Description
October 2008, Cooking Light P. 91
Spark Recipes
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