Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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 acorn squash
- 1/4 teaspoon salt
- 2 medium apples, cored & cubed
- 1 tablespoon fresh lemon juice
- 6 tablespoons maple syrup
- 4 tablespoons butter or margarine
- 2 tablespoons chopped [[walnuts]
Directions
1.Pierce whole squash right through in several places with a long metal skewer. Place in opposite corners of microwave oven in paper towel. Cook 5 minutes; turn over; cook 5 more minutes or until soft to the touch. Let stand 5 minutes.
2.Cut in half, remove seeds and fibers; place cut side up in shallow baking dish.
3.Sprinkle with salt. Toss apples with the lemon juice. Fill squash halves with apple cubes.
4.Pour 1 1/2 tablespoons of maple syrup over each half and dot each with 1 tablespoon butter. Sprinkle with walnuts. Cook, covered with paper towel 5 to 6 minutes or until apples are tender.