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Baked Butternut Squash Recipe
|Butternut squash||1 Large|
|Freshly ground pepper||To Taste|
|Anise seed||2 Teaspoon, crushed|
|Ground cardamom||1⁄8 Teaspoon|
|Brown sugar||3 Tablespoon (Light Or Dark)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
Calories 502 Calories from Fat 201
% Daily Value*
Total Fat 23 g35.2%
Saturated Fat 14 g70%
Trans Fat 0 g
Cholesterol 58.1 mg
Sodium 123.2 mg5.1%
Total Carbohydrates 80 g26.6%
Dietary Fiber 11.8 g47.4%
Sugars 23.9 g
Protein 6 g12.8%
Vitamin A 1219.2% Vitamin C 205.2%
Calcium 29.7% Iron 27.8%
*Based on a 2000 Calorie diet
Remove the seeds and the fibers.
Cut into 1-inch cubes.
Turn the squash into a buttered 2-quart baking dish.
Sprinkle with the salt and pepper, anise seed, cardamom and sugar.
Drizzle with the butter and lemon juice.
Bake without a cover in a preheated moderate oven (350° F) for about 30 minutes or until tender.