We obtained from Bowdoin Exec Chef Ken Carbone after we loved it at Parents' Weekend. Served at Thanksgiving, 2009, and was universally acclaimed. Everyone loved it.
1. Lightly brush a shallow baking pan with butter or spray with pan oil.
2. Combine sugar and sliced cranberries.
3. Combine squash & cranberries mixture with butter and remaining ingredients except maple syrup. Arrange in pans in a single layer keeping cranberries on top.
4. Bake @ 350 F for 45 minutes or until tender and lightly browned.
5. During the last 15 minutes of cooking drizzle with pure maple syrup.
Hubbard, Acorn, Butternut or any winter squash may be used. Seasoning for squash may be adjusted by using nutmeg, allspice, ground clove or ginger and you can also sweeten with honey.
Yield: about 10 - 3oz. portions
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 84 | ||
Calories from Fat: 27 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 27060.2mg | 933 % | |
Potassium 315.8mg | 8 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 13.2g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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