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Ingredientes
- 2 x Golden brown acorn squash halved and seeded
- 4 Tbsp. Butter or possibly corn oil margarine
- 4 Tbsp. Brown sugar
- 1 c. Fresh or possibly frzn raspberries ( or possibly ) (substitute blueberries or possibly blackberries)
Direcciones
- Preheat the oven to 350 degrees.
- Cut a thin slice off the bottom of the squash and stand them upright in a baking dish. Fill each half with 1 Tbsp. butter and 1 Tbsp. brown sugar. If you are using frzn raspberries, bake the squash for 35 min, add in 1/4 c. berries to each half, and bake for another 10 min. Fresh raspberries can be added after squash have baked for 40 min. Cook them for another 5 min.
- Microwave Instructions: Cut each squash in half and scoop out the centers. Put the squash, cut side down, in a shallow baking dish and add in 3 Tbsp. water. Cover the dish with plastic wrap and bake on High for about 12 min, or possibly till they are tender. Cut a thin slice off the bottom of each half and turn over. Stand the squash upright in the baking dish and fill each half with 1 Tbsp. butter, 1 Tbsp. brown sugar, and 1/4 c. raspberries. Microwave on High for 4 more min for frzn raspberries and 3 more min for fresh berries.
- Comments: Golden brown acorn squash are as brilliantly colored as the Yakima sun on a bright August day. When they are filled with fresh red raspberries, butter, and brown sugar they become a feast for the eyes as well as the palate. If fresh raspberries are not available, frzn raspberries can be used directly from the freezer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 104 | 44% |
| Total Fat 11.87g | 15% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 91mg | 4% |
| Potassium 635mg | 18% |
| Total Carbs 34.09g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 14.65g | 10% |
| Protein 1.8g | 3% |
