The Cook and Kitchen Staff at Recipe-a-Day are currently offering you a few recipes from our Fruits of the Fall harvest collection. Of course, todays recipe isnt for a fruit at all -- its for a vegetable. Now is a great time to head down to your local grocers or Farmers Market and sample their variety of winter squash. This time of the year youll find a veritable multitude of Acorn, Butternut, Buttercup, and Hubbard squash brimming over with rich nutrients including Vitamins A and C. The deep green and golden vine-ripened vegetables are also a great source of niacin and calcium. Todays recipe is a basic and youll want to have a few Acorn squash handy to prepare this delicious vegetable side dish. Winter squash can be stored in a well-ventilated area at 50 to 55 degrees for up to four weeks, so get this member of the gourd family ready to join you at the dinner table the entire month of October, and enjoy its seasonal goodness. Rinse, dry, then cut Acorn squash into halves, lengthwise. Remove the seeds from the center and discard. Place squash halves, cut side down, in a shallow baking pan. Bake in a pre-heated 400-F degree oven for about 30 minutes. Remove the squash from the oven and turn cut side up. Equally distribute the butter, placing one tablespoon into each half. Sprinkle with salt and then sprinkle one tablespoon of brown sugar over each half. Add a dash of pepper, if desired; then return the squash to the oven after reducing the heat to 350-F degrees. Continue to bake another 30 minutes, or until the squash is tender. Serve warm squash halves in their skins. To store any leftovers, remove skin or scoop out any remaining squash, and refrigerate for up to 3 days. Kitchen Staff Tip: Cant get enough of a good thing? Then freeze some winter squash today for use throughout the year. To prepare, simply cut squash in half and discard the seeds. Cut into slices or serving pieces, if desired. Place squash in a shallow baking pan with about 1/2 inch of water. Bake in a pre-heated oven at 350-F degrees for about 40 minutes or until tender. Separate pulp from rind and mash, if you wish, to freeze. Place in freezer containers, leaving about a half-inch of freezing-expansion room on the top. Otherwise, you can pack the cooked pieces into plastic bags and freeze as is. Frozen winter squash will last up to 3 months in a freezer compartment and up to a year in a deep freeze. Posted to firstname.lastname@example.org by Recipe-a-Day
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|Serving Size: 1 Serving (271g)
|Recipe Makes: 4
|Calories from Fat: 205 (52%)
|Amt Per Serving
|Total Fat 22.8g
|Saturated Fat 7.6g
|Monounsaturated Fat 8.9g
|Polyunsanturated Fat 5.2g
|Total Carbohydrate 49.6g
|Dietary Fiber 3.2g
|Sugars, other 46.4g
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Calories per serving: 392
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