Davis Hospital

Fall 2012

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1600 W Antelope Drive Layton, UT 84041 ©2012. All rights reserved. The contents of this publication may not be reproduced in whole or in part without written permission from the publisher. This publication in no way seeks to serve as a substitute for professional medical care. Consult your physician before undertaking any form of medical treatment or adopting any exercise program or dietary guidelines. INGREDIENTS For Squash 3 acorn squash 1 teaspoon extra- virgin olive oil salt and freshly ground pepper, to taste For Pesto 1 clove garlic, peeled 1 cup fresh parsley leaves 3 tablespoons fresh sage leaves, torn 2 tablespoons walnut pieces, toasted ¼ teaspoon salt ¼ teaspoon freshly ground pepper 2 tablespoons extra-virgin olive oil INFORMATION Source: eatingwell.com NUTRITION 6 162 SERVINGS CALORIES Acorn Squash Research suggests some foods, such as the omega-3 fatty acids found in walnuts, may help reduce people's risk for Alzheimer's disease. Opt for this delicious recipe at your next fall gathering to potentially give your memory a boost. DIRECTIONS Preheat oven to 400°F. Coat a baking sheet with cooking spray. Cut squash in half lengthwise and scoop out seeds. Brush cut sides of the squash with oil and season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet and roast until tender, 35 to 45 minutes. To make pesto: With the motor running, drop garlic into a food processor or blender; process until finely chopped. Add parsley, sage, walnuts, salt and pepper; process until the herbs are finely chopped. Once again with the motor running, drizzle in broth and olive oil; process until the pesto has a creamy consistency, scraping down the sides of the work bowl once or twice. When the squash is tender, spoon a teaspoon of the pesto into each squash half and serve, offering the remaining pesto on the side.

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