Spiced Buttercup Squash
Recipe: #10688
October 08, 2013
Categories: Side Dishes, Squash, Thanksgiving, Oven Bake, Diabetic Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Vegetarian, Spices, Vegetarian Dinner, more
"This is a nice change to the standard baking with butter most folks do with fall squashes. It's got an interesting depth of flavour that we enjoy."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (66.9 g)
- Calories 446.9
- Total Fat - 49 g
- Saturated Fat - 31 g
- Cholesterol - 129.6 mg
- Sodium - 431.3 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.1 g
- Sugars - 3.4 g
- Protein - 0.5 g
- Calcium - 21.7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Slice squash in half and scoop out seeds and pulp.
Step 3
Place squash, cut sides up, in a shallow baking dish (you may have to slice a thin piece off the bottom to keep them upright).
Step 4
Mix together spices and sprinkle evenly over squash.
Step 5
Mix together butter and vinegar and drizzle over squash.
Step 6
Drizzle 1/2 tablespoon maple syrup into each half of squash.
Step 7
Cover pan with foil and bake at 350F for 1 1/2 hours.
Step 8
Remove foil, baste squash with gathered liquid, and bake an additional 10 minutes uncovered.
Step 9
Scoop out flesh of squash and mix together with liquid in a bowl to serve.
Tips
No special items needed.
0 Reviews
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