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 |
| Honey | 1 tbsp (21g) | 64 |
| Dried Fig | 1 medium (50g) | 37 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 small acorn squash halved width wise and deseeded
- 3 tablespoons butter
- 3 ounces honey
- 4 ounces dried figs chopped
- 1 ounce chopped almonds
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
Directions
Preheat oven to 350°F.
Place squash cut sides down in shallow ovenproof dish and add enough boiling water to come to a depth of ½ inch.
Cover with foil and bake 25 minutes.
Place butter in a small saucepan and melt over low heat then add the honey, figs, almonds, cinnamon and nutmeg and mix well.
Carefully pour off water from baking tin containing squash and turn squash cut sides up.
Fill the hollows with fig mixture then return to the oven uncovered and bake 15 minutes longer.
Serve immediately.
Category:Cathy's Recipes
Category:Vegetarian Recipes
Category:Acorn squash Recipes
Category:Honey Recipes
Category:Fig Recipes
Category:Almond Recipes