| 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.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”