| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | servings | |||
INGREDIENTS
| 2 | Acorn squash; cut into thirds | |
| 2 | tb | Unsalted butter |
| 6 | tb | Pure maple syrup |
| 1 | pn | Cinnamon |
| 1 | pn | Freshly grated nutmeg |
INSTRUCTIONS
Heat oven to 350 degrees. Split the squash into thirds and remove the seeds. Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9- by 13-inch glass baking dish. In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 91 Calories (kcal); 4g Total Fat; (35% calories from fat); 1g Protein; 15g Carbohydrate; 10mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from Jane Heller and Steve Gerrard Converted by MM_Buster v2.0n.
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