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Raciónes: 12

Ingredientes

Cost per serving $0.48 view details

Direcciones

  1. PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
  2. 1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 Ounce Pcs.
  3. 2. PLACE SQUASH CUT SIDE UP IN PANS.
  4. 3. Add in 1 1/2 C. WATER TO EACH PAN. COVER PANS.
  5. 4. BAKE 1 HOUR Or possibly Till TENDER.
  6. 5. COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
  7. 6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
  8. NOTE:
  9. 1. IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH.
  10. NOTE:
  11. 2. IN STEP 1, 34 LB 12 Ounce ACORN SQUASH (40 LB A.P.)MAY BE USED.
  12. CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. EACH PORTION: 1 SQUASH HALF (5 OUNCES).
  13. NOTE:
  14. 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR Or possibly Till TENDER ON HIGH FAN, CLOSED VENT.
  15. NOTE:
  16. 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
  17. SERVING SIZE: 1 PIECE

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Nutrition Facts

Amount Per Serving %DV
Serving Size 245g
Recipe makes 12 servings
Calories 416  
Calories from Fat 270 65%
Total Fat 30.67g 38%
Saturated Fat 19.42g 78%
Trans Fat 0.0g  
Cholesterol 81mg 27%
Sodium 816mg 34%
Potassium 62mg 2%
Total Carbs 37.62g 10%
Dietary Fiber 0.3g 1%
Sugars 36.71g 24%
Protein 0.39g 1%
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