Photo: Louis Hansel
Brown Sugar Baked Sweet Potatoes and Acorn Squash
5 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
324
Calories
4g
Protein
12g
Fat
51g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large sweet potatoes (1 3/4 pounds total), peeled and sliced crosswise 1/2 inch thick
- 1 large acorn squash (3 to 3 1/2 pounds), halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
- 3 tablespoons unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 teaspoon grated nutmeg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes