Try this Maple-Glazed Acorn Squash with Currants recipe, or contribute your own.
Suggest a better descriptionSpread the cavity of each squash half with about 1/2 teaspoon of the butter, sprinkle the halves with salt and pepper to taste, and arrange them, cut sides down, in a large baking pan. Add enough water to reach about 1/4 inch up the sides of the squash halves and bake the squash in the middle of a preheated 400F. oven for 30 minutes. While the squash is baking, in a small saucepan combine the remaining butter, the maple syrup, the allspice, the currants, and a pinch of salt and heat the mixture over moderately low heat, stirring, until the butter is melted and the currants are plumped. Remove the squash from the oven, turn it cut sides up, and brush it generously with some of the maple mixture. Return the squash to the oven and bake it, brushing it with the maple mixture occasionally and adding more water to the pan as necessary to keep the bottom covered, for 20 to 30 minutes more, or until it is very tender. Season the squash with salt and pepper. Serves 6. Gourmet October 1992
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Serving Size: 1 Serving (1503g) | ||
Recipe Makes: 1 | ||
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Calories: 1215 | ||
Calories from Fat: 427 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.4g | 63 % | |
Saturated Fat 29.4g | 147 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 121.5mg | 37 % | |
Sodium 55.8mg | 2 % | |
Potassium 5075.4mg | 134 % | |
Total Carbohydrate 210.5g | 62 % | |
Dietary Fiber 22.1g | 88 % | |
Sugars, other 188.4g | ||
Protein 12.4g | 18 % | |
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: 1215
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