Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 204.3
- Total Fat: 6.0 g
- Cholesterol: 15.5 mg
- Sodium: 113.9 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 3.3 g
- Protein: 1.8 g
View full nutritional breakdown of Acorn Squash for the thanksgiving table calories by ingredient
Acorn Squash for the thanksgiving table
Submitted by: NITAINMN
Introduction
This is a tasty, simple recipe for any winter day to chase the blues from food network! This is a tasty, simple recipe for any winter day to chase the blues from food network!Number of Servings: 6
Ingredients
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3 acorn squash, about 1 1/2 pounds each, stems cut off
6 tablespoons unsalted butter, softened ( I only use 3 tblsp)
2 tablespoons Dijon mustard
6 tablespoons honey
Kosher salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Tips
Directions
Recipe courtesy : Food network.
Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan.
Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1 1/2 hours. Serves 6 at 1 half each.
Left overs: You could turn the cooked squash puree into a soup by adding vegetable or chicken stock to thin, then topping it off with some homemade rye, pita, or Parmesan croutons
Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan.
Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1 1/2 hours. Serves 6 at 1 half each.
Left overs: You could turn the cooked squash puree into a soup by adding vegetable or chicken stock to thin, then topping it off with some homemade rye, pita, or Parmesan croutons
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