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Baked Butternut Squash Recipe
|Butternut squash/2 acorn squash||1|
|Butter/Margarine||2 Ounce, melted|
|Whole wheat breadcrumbs/100 gram||4 Ounce|
|Grated nutmeg||1⁄4 Ounce|
|Ground cinnamon||1⁄2 Teaspoon|
|Eating apples||2 Large, peeled and cut in to chunks|
Serving size: Complete recipe
Calories 1745 Calories from Fat 466
% Daily Value*
Total Fat 54 g82.3%
Saturated Fat 31.4 g157.1%
Trans Fat 0 g
Cholesterol 121.9 mg
Sodium 197.8 mg8.2%
Total Carbohydrates 321 g107%
Dietary Fiber 54.8 g219.2%
Sugars 78.6 g
Protein 34 g67.8%
Vitamin A 3407.1% Vitamin C 586.7%
Calcium 83.7% Iron 66.8%
*Based on a 2000 Calorie diet
Cut the squash in half; remove the seeds and stringy bits.
Mix the melted butter or margarine with the breadcrumbs, spices and apples and spoon this mixture into the squash halves.
Place them in a roasting tin, cover with foil and bake for about 45 minutes.
Remove the foil and bake for a further 10 minutes to brown the top.