Try this Mapleglazed Acorn Squash recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 degrees. Butter a baking dish. Cut top and bottom off squash. Slice crosswise into 1/2inch thick slices. Use a cookie cutter to cut out center seeds. Arrange squash in baking dish. Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash. Bake, basting occasionally, until tender, 30 minutes. If squash needs browning, turn up heat in broiler; broil until lightly glazed. Yield: 12 servings Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 61 | ||
Calories from Fat: 52 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 41.2mg | 1 % | |
Potassium 10.5mg | 0 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 2.4g | ||
Protein 0.1g | 0 % | |
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: 61
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