Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| 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
- 1 medium acorn squash , halved lengthwise
- 1 tablespoon orange marmalade
- 1 teaspoon butter or margarine
- ⅛ teaspoon salt
Directions
Preheat oven to 400°F (204°C).
Remove seeds and strings from squash halves.
Cut a small piece off outside of each half to make a flat space on which the half can stand level.
Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes.
Combine marmalade and butter in a small bowl.
Remove squash from oven, and invert in pan or dish. Salt lightly.
Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.
Place under broiler for 5 minutes or until lightly browned.