Spiced Summer Squash

Spiced Summer Squash
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 161.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 7.9 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.2 g

View full nutritional breakdown of Spiced Summer Squash calories by ingredient


Introduction

This is a GREAT fall side dish for Thanksgiving or any feast really. I made it again just last night with my deer steaks. Extra yummy and reheats well. I haven't braved the medieval version of this recipe yet, this is the modern. This is a GREAT fall side dish for Thanksgiving or any feast really. I made it again just last night with my deer steaks. Extra yummy and reheats well. I haven't braved the medieval version of this recipe yet, this is the modern.
Number of Servings: 4

Ingredients

    1 Large Acorn Squash (Could Probably sub with a small pumpkin)
    1/2 cup Maple Syrup (Sugar free will change the nutrition, but you really don't use that much in the scheme of things)
    1/4 tsp Allspice ground
    1/4 tsp Nutmeg
    1 tsp Cinnamon

Tips

The squash takes the longest to cook till tender. If you halve it and place it in water it takes about 8 minutes in a microwave, or roughly 30-45 in the oven.


Directions

In a small saucepan, heat the maple syrup over medium heat, stirring in the spices. Stir constantly over heat for 3 minutes, do not boil. Remove syrup from heat. Cut the acorn squash into slices about 1 inch thick, removing the seeds. Arrange in one layer in a baking dish. Spoon the syrup mixture over the squash, and cook in a 375 F oven till tender, about 20 minutes. Remove from oven, drizzle more heated syrup over the top, and serve.

Serving Size:  about 4 one cup servings.