| 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
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