Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Nuts | not in our table | 0 |
| Syrup | 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 butternut squash
- 3 tablespoons margarine]
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 2 tablespoons raisins
- 1/2 cup chopped nuts
- 3 tablespoons brown sugar
- 1 tablespoon butter or margarine
- 1/4 cup light corn syrup
Directions
1.Cut squash in halves; remove seeds.
2.Bake at 400 degrees for about 50 minutes or until done. Remove from oven.
3.Scrape out pulp down to skin. Add 3 tablespoons of butter or margarine, 1 tablespoon of brown sugar and beat until smooth. Fold in raisins and nuts. Put the filling back into shells; place in shallow baking dish.
4.Combine 3 tablespoons of brown sugar, 1 tablespoon of butter and the corn syrup. Drizzle mixture over top of squash.
5.Bake at 450 degrees for about 15 minutes or until top is crusty.