Print
ShareThis
New England Clam Chowder
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Glazed Maple Acorn Squash
Yield: Makes 4 or 5 servings
Although acorn squash is considered a winter squash, it is usually available year round. Look for golden acorn squash, which is similar in all respects to the typical green acorn squash, but its shell has a dramatic pumpkin color.
Ingredients:
1
large acorn or golden acorn squash
1/4
cup water
2
tablespoons pure maple syrup
1
tablespoon margarine or butter, melted
1/4
teaspoon ground cinnamon
Preparation:
1.
Preheat oven to 375°F.
2.
Cut stem and blossom ends from squash. Cut squash crosswise into 4 or 5 equal slices. Discard seeds and membrane. Place water in 13X9-inch baking dish. Arrange squash in dish; cover with foil. Bake 30 minutes or until tender.
3.
Combine maple syrup, margarine and cinnamon in small bowl; mix well. Uncover squash; pour off water. Brush squash with syrup mixture, letting excess pool in center of squash rings.
4.
Return to oven; bake 10 minutes or until syrup mixture is bubbly.
Nutritional Information:
| Serving Size: | |
| Sodium | 39 mg |
| Protein | 2 g |
| Fiber | 4 g |
| Carbohydrate | 35 g |
| Cholesterol | 8 mg |
| Saturated Fat | 2 g |
| Total Fat | 3 g |
| Calories from Fat | 16 % |
| Calories | 161 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2 |
This recipe appears in:
Southern
