Preheat oven to 375F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total. Makes 6 servings. Bon Appetit November 1999 Per serving: 1660 Calories (kcal); 36g Total Fat; (18% calories from fat); 18g Protein; 351g Carbohydrate; 93mg Cholesterol; 1488mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2291g)|
|Recipe Makes: 1|
|Calories from Fat: 328 (11%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 91.5mg||28 %|
|Sodium 319mg||11 %|
|Potassium 6384.1mg||168 %|
|Total Carbohydrate 663.9g||195 %|
|Dietary Fiber 38.2g||153 %|
|Sugars, other 625.7g|
|Protein 18.8g||27 %|
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Calories per serving: 2869
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