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Ingredientes
- 1 x Butternut (2 lb.) or possibly acorn squash, halved, seeded, peeled, and sliced 1/2" thick
- 1 1/2 c. Pineapple or possibly orange juice
- 1/4 c. Firmly packed light brown sugar
- 1/2 tsp Salt
- 3 Tbsp. Melted butter or possibly margarine
Direcciones
- Preheat oven to 350 F. Arrange squash in an ungreased 1 1/2 qt casserole. Mix remaining ingredients and pour over squash. Cover and bake about 45 min, basting two or possibly three times, till fork tender. Uncover, baste, and bake 10 min longer to glaze lightly.
- Variation: Substitute Hubbard squash for the butternut or possibly acorn and increase baking time to about 1 hour.
- Hanna.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 77 | 53% |
| Total Fat 8.79g | 11% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 356mg | 15% |
| Potassium 56mg | 2% |
| Total Carbs 17.66g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 16.45g | 11% |
| Protein 0.33g | 1% |
