Cider-Glazed Chestnut, Butternut Squash and Cauliflower Medley

  • Yield: 6 servings


2tablespoons olive oil
6ounces butternut squash, peeled and diced into 1-inch pieces
8ounces cauliflower florets
1whole Granny Smith apple, peeled, cored, and diced into 1-inch pieces
8ounces roasted or steamed chestnuts, peeled
1tablespoon fresh sage, chopped finely
1/2cup fat-free, low sodium chicken or vegetable stock
1/4cup apple cider
1/4teaspoon salt and peper


  1. Heat the oil in a large skillet over high heat. Add the squash and cauliflower. Reduce heat to medium. Saute, uncovered, for 5-7 minutes. Stir in the apple, chestnuts, and sage. Slowly add the stock and the cider. Increase heat to medium high and bring to a simmer. Scrape up the brown bits in the bottom of the pan. Simmer for 10-15 minuntes or until vegeables are tender and most of the liquid is absorbed. Season with salt and pepper to taste.

Reprinted with permission from The Mediterranean Diabetes Cookbook: A Flavorful, Low-Fat, Heart-Healthy Approach to Cooking by Amy Riolo. American Diabetes Association, 2010.

Nutritional Info *per serving

  • Calories 160
  • Fat 5g
  • Saturated Fat .8g
  • Cholesterol 0mg
  • Sodium 135mg
  • Carbohydrate 27g
  • Fiber 3g
  • Sugars 9g
  • Protein 2g