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Acorn Squash With Fruit Recipe
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Frozen blueberries||1 Cup (16 tbs), thawed and drained|
|Finely diced apples||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1096 Calories from Fat 126
% Daily Value*
Total Fat 14 g22.2%
Saturated Fat 8.1 g40.3%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 944.3 mg39.3%
Total Carbohydrates 255 g85.1%
Dietary Fiber 33.2 g132.9%
Sugars 81.4 g
Protein 14 g28.5%
Vitamin A 121.4% Vitamin C 357%
Calcium 63% Iron 69.6%
*Based on a 2000 Calorie diet
Place squash, hollow side up, on a flat 12 inch plate, with stem ends to outside of dish.
Cover with plastic wrap.
Microwave on HIGH (100%) for 10 minutes, rotating dish 1/4 turn after 5 minutes.
Starting at far edge, carefully fold back plastic wrap; squash should be fork tender when pierced on top surface (do not pierce through skin).
If undercooked, microwave on HIGH (100%) for 1 to 2 more minutes.
Let stand, covered, while preparing fruit.
In a small bowl, combine brown sugar, cinnamon, cornstarch, and the 1/4 teaspoon salt; blend well.
Stir in blueberries and apple pieces.
Microwave, uncovered, on HIGH (100%) for 4 minutes (stirring after 2 minutes) or until sauce is slightly thickened.
Stir in butter.
Lightly salt each squash cavity and fill with blueberry apple sauce.