This is a recipe that was demonstrated at our local Wegman's. It's a beautiful and delicious fall-winter dish, a perfect accompaniment to a turkey at Thanksgiving.
In a covered container, microwave the butternut and acorn squash for 10-12 minutes or until it is fork-tender. Drain off any liquid.
In a saute pan on medium high heat, melt butter and add the squash and cranberries. Drizzle maple syrup on top, sprinkle with salt and pepper and stir.
Bring to a low boil for 5-6 minutes on medium high heat or until mixture thickens. Stir occasionally. Let cool for 10 minutes and serve.
The rind can be left on the acorn squash. Doing so adds color to the dish, and extra vitamins. Cooking softens the rind so it doesn't interfere with the enjoyment of the dish. Of course, the rind on the butternut squash is too coarse and must be removed.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 6 | ||
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Calories: 417 | ||
Calories from Fat: 313 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.8g | 46 % | |
Saturated Fat 21.9g | 110 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 12.4mg | 0 % | |
Potassium 689.1mg | 18 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 25.8g | ||
Protein 2.1g | 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: 417
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