Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Could you replace delicate squash with butternut squash?
Absolutely! Pretty much any type of winter squash would work here. Let us know how it goes!
You don’t mention the remaining 1 tbsp of apple cider vinegar.
There is 3tbsp in step 2 and 1 in step 3