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Baked Winter Squash Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Brown sugar||2 Tablespoon|
|Nutmeg||1⁄4 Teaspoon, grated|
|Orange juice||1⁄4 Cup (4 tbs) (fresh)|
Serving size: Complete recipe
Calories 1450 Calories from Fat 425
% Daily Value*
Total Fat 48 g74.5%
Saturated Fat 29.7 g148.5%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 330.3 mg13.8%
Total Carbohydrates 272 g90.5%
Dietary Fiber 34.1 g136.5%
Sugars 35.6 g
Protein 19 g38%
Vitamin A 195.8% Vitamin C 464.3%
Calcium 76.5% Iron 88.5%
*Based on a 2000 Calorie diet
Cut acorn squash in half horizontally or butternut squash in half vertically.
Place skin-side down in baking dish.
Brush flesh with melted butter; sprinkle with orange juice, brown sugar, nutmeg, and salt.
Add just enough water to cover bottom of baking pan.
Cover pan loosely with a tent of aluminum foil and bake 30 minutes.
Reduce heat to 350°; remove foil, and continue baking until squash is tender—about 20 more minutes