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Stuffed Butternut Squash Recipe
|Hot water||1 Cup (16 tbs)|
|Soft butter||3 Tablespoon|
|Corn syrup||1 Tablespoon|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Melted butter||2 Tablespoon|
Calories 571 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 26.9 mg9%
Sodium 120.3 mg5%
Total Carbohydrates 108 g36%
Dietary Fiber 17.1 g68.4%
Sugars 29.4 g
Protein 10 g19.9%
Vitamin A 1693.3% Vitamin C 278%
Calcium 39.5% Iron 33.4%
*Based on a 2000 Calorie diet
Place metal rack or trivet in bottom of slow-cooking pot.
Pour in 1 cup hot water.
Arrange squash on rack.
Cover pot and cook on high 2 to 3 hours or until done.
Remove from pot; scrape out pulp down to the skin.
Add 3 tbs.butter, salt, and corn syrup to pulp and beat until smooth.
Stir in raisins and nuts.
Put filling back into shells; place on broiler pan.
Combine brown sugar with 2 tbs.melted butter.
Drizzle over top of filled squash.
Place under broiler several minutes or until top is slightly crusty.
Makes 6 servings.