Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 3 small acorn squash
- 6 teaspoons melted butter
- 9 teaspoons butter
- 1 cup real maple syrup
- salt and freshly ground pepper
Directions
Preheat oven to 400°F.
Slice squash in half and remove seeds.
Brush the cut sides of the squash with the melted butter then place cut side up in a large shallow baking dish.
Place ½ tablespoon butter in each squash.
Heavily brush squash with the maple syrup and distribute remaining syrup evenly among the squash.
Pour ½ inch of water into the pan and bake for 45 minutes.
Category:Cathy's Recipes
Category:Vegetarian Recipes
Category:Acorn squash Recipes
Category:Maple syrup Recipes