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Acorn Squash with Butter Pecan Sauce

Perfect for buffet serving, this attractive squash dish goes well with pork, ham or turkey. Enjoy it when squash is at its best!

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  • prep time 25 min
  • total time 60 min
  • ingredients 5
  • servings 8
 

Ingredients

2
acorn squash
1/4
cup butter or margarine
1/4
cup firmly packed brown sugar
2
tablespoons maple-flavored syrup
1/4
cup coarsely chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
  • 2 Bake at 350°F. for 30 to 35 minutes or until almost tender.
  • 3 Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
  • 4 Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.
  • 1 Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut squash halves crosswise into 1-inch-thick slices. Arrange slices in 13x9-inch (3-quart) glass baking dish; cover with foil.
  • 2 Bake at 350°F. for 30 to 35 minutes or until almost tender.
  • 3 Meanwhile, melt butter in small saucepan over medium heat. Stir in brown sugar, syrup and pecans. Cook just until sugar dissolves, stirring constantly.
  • 4 Remove squash from oven. Spoon pecan mixture over squash. Return to oven; bake an additional 10 to 15 minutes or until squash is tender, spooning pecan mixture occasionally over squash.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/10 of Recipe
Calories
140
(
Calories from Fat
50),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
55mg
55%;
Total Carbohydrate
18g
18%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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