| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | November 19 | 1 | servings | |
INGREDIENTS
| 1 | Butternut squash; halved, seeded, | |
| ; peeled, cut into | ||
| ; 3/4-inch cubes (2 | ||
| ; 1/4-pound) | ||
| 3 | tb | Butter; melted |
| 3/4 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 1/8 | ts | Ground cloves |
INSTRUCTIONS
Preheat oven to 375F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total. Makes 6 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1660 Calories (kcal); 36g Total Fat; (18% calories from fat); 18g Protein; 351g Carbohydrate; 93mg Cholesterol; 1488mg Sodium Food Exchanges: 12 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.
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