Glazed Maple Acorn Squash
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Glazed Maple Acorn Squash
YIELD Makes 4 or 5 servings
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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:
- Preheat oven to 375°F.
- 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.
- 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.
- Return to oven; bake 10 minutes or until syrup mixture is bubbly.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| 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 |
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