Try this Orange Peppercorn Squash recipe, or contribute your own.
Suggest a better descriptionNot so much sweet an sour as sweet and peppery. Cut the squash into wedges and remove the skin. Place the wedges in an ovenproof dish and dab with butter. Thin down two tablespoons of marmalade with water to form a thin sauce. Add the juice of an orange and a lemon and pour over the squash. Scatter over one or two teaspoons of coarsely crushed peppercorns and bake until soft (about 30 to 45 minutes), topping up with extra water if the sauce dries up. Posted to EAT-L Digest 29 Aug 96 Date: Fri, 30 Aug 1996 16:52:27 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM>
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 159 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.5mg | 1 % | |
Potassium 343.4mg | 9 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 41.5g | ||
Protein 2g | 3 % | |
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: 159
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