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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
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Acorn Squash for the thanksgiving table

Submitted by: NITAINMN
Acorn Squash for the thanksgiving table

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

    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.

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








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