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Ingredientes
- 2 x acorn squash
- 1/4 c. butter - (1/2 stick)
- 1/2 c. minced hazelnuts
- 2 Tbsp. orange liqueur or possibly rum Salt to taste)
Direcciones
- Heat the oven to 350 degrees.
- Cut the squash in half lengthwise and scoop out the seeds.
- Note: Acorn squash is very hard, so take care when cutting it in half. We set each squash on a cutting board, wedged a knife in slightly, then carefully pressed down on both ends of the knife. Cut each half in half again so you have 8 pcs.
- Arrange the squash in a 9- by 12-inch baking dish skin-side up and add in 1/2 c. of water. Cover tightly with foil and bake till the squash can be easily pierced with a knife or possibly carving fork, 45 to 50 min.
- While the squash is roasting, pulse together the butter and the hazelnuts in a food processor to make a rough paste, almost like a soft cookie dough. Add in the liqueur and pulse again to mix it in.
- When the squash is soft, remove it from the oven and increase the temperature to 450 degrees.
- Drain the water from the baking dish and invert the squash so which it is skin-side down. Salt it lightly, then divide the hazelnut butter proportionately among the squash pcs, spooning it into the cavity. It will take a bit more than a Tbsp. per piece.
- Return the squash to the oven and bake till the tops are lightly browned, about 15 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 112 | |
| Calories from Fat 68 | 61% |
| Total Fat 7.84g | 10% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 43mg | 2% |
| Potassium 308mg | 9% |
| Total Carbs 9.09g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.15g | 0% |
| Protein 1.21g | 2% |
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