Try this Fruit-Glazed Butternut or Acorn Squash recipe, or contribute your own.Suggest a better description
Preheat oven to 350 F. Arrange squash in an ungreased 1 1/2 quart casserole. Mix remaining ingredients and pour over squash. Cover and bake about 45 minutes, basting two or three times, until fork tender. Uncover, baste, and bake 10 minutes longer to glaze lightly. Variation: Substitute Hubbard squash for the butternut or acorn and increase baking time to about 1 hour. Recipe is from _The New Doubleday Cookbook_ by Jean Anderson and Elaine Hanna. Posted to EAT-L Digest 27 November 96 Date: Thu, 28 Nov 1996 00:20:39 EST From: Felicia Pickering
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 78 (100%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 22.9mg||7 %|
|Sodium 61.7mg||2 %|
|Potassium 12mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 78
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