Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 3 small acorn squash
- 4 tablespoons frozen orange juice concentrate
- 2 tablespoons honey
- 1 tablespoon butter
- ¼ tsp nutmeg or cinnamon
Directions
Preheat oven to 400°F.
Cut squash in half.
Remove and discard seeds.
Place squash halves cut side up in a shallow baking dish.
Combine juice and honey.
Add ½ tsp butter to each squash half.
Cover pan with lid or foil tightly wrapped, and bake squash with butter for 30 minutes.
Remove foil, and bake 30 minutes more until tender.
Scoop out and mash squash; add juice and honey mixture then return to shells.
Bake another 10 minutes.
Category:Cathy's Recipes
Category:Acorn squash Recipes
Category:Orange juice Recipes
Category:Honey Recipes