Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Acorn | 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
- =
- 3 medium acorn or other winter squash
- 1/2 cup thawed undiluted concentrated apple juice
- 3/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- =
Directions
Preheat oven to 400 degrees.
Cut squash in half lengthwise;
discard seeds and stringy pulp.
Place squash, cut sides down, in a pan.
Cover and bake at 400 degrees for 1 hour or until tender.
Scoop out pulp to equal 3 cups.
Place pulp in a blender or food processor;
process until smooth.
Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan, bring to a boil.
Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently.