Try this Pan Roasted Butternut Squash - Martha Stewart Living recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400. Brush squash with olive oil and place, cut side down, on a roasting pan lined with parchment paper. Bake for 15 minutes. Turn and season to taste with salt and pepper. Fill each cavity with a piece of butter and 2 t sugar. Bake, brushing with butter from the cavity every 10 minutes, until golden brown, about 55 minutes. Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 6 | ||
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Calories: 597 | ||
Calories from Fat: 219 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 33 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 63mg | 2 % | |
Potassium 2779.5mg | 73 % | |
Total Carbohydrate 100.8g | 30 % | |
Dietary Fiber 15.7g | 63 % | |
Sugars, other 85.2g | ||
Protein 8.1g | 12 % | |
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: 597
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