Baked Squash with Pecan Brittle

Make the most of your oven's heat and bake the squash along with a casserole or roasted chicken. Brown sugar and pecans enhance the sweetness of the squash.

(0)
(0)
Save and Share
  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 6
  • servings 4
 

Ingredients

2
tablespoons chopped pecans
1
tablespoon brown sugar
1
tablespoon orange juice
2
teaspoons margarine or butter, melted
1/8
teaspoon cinnamon
1
(1 1/2-lb.) buttercup or acorn squash

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with nonstick cooking spray.
  • 2 In small bowl, combine all ingredients except squash; mix well. Spread in sprayed foil-lined pan. Bake at 350°F. for 8 to 10 minutes or until bubbly and deep golden brown, stirring once. Cool 15 minutes or until completely cooled.
  • 3 Meanwhile, quarter squash; remove seeds. Place squash, cut side up, in ungreased 13x9-inch pan. Pour 1/2 cup water into pan; cover with foil. Bake at 350°F. for 45 to 50 minutes or until tender.
  • 4 To serve, arrange squash on serving platter. Crumble pecan mixture; sprinkle over squash.
  • 1 Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with nonstick cooking spray.
  • 2 In small bowl, combine all ingredients except squash; mix well. Spread in sprayed foil-lined pan. Bake at 350°F. for 8 to 10 minutes or until bubbly and deep golden brown, stirring once. Cool 15 minutes or until completely cooled.
  • 3 Meanwhile, quarter squash; remove seeds. Place squash, cut side up, in ungreased 13x9-inch pan. Pour 1/2 cup water into pan; cover with foil. Bake at 350°F. for 45 to 50 minutes or until tender.
  • 4 To serve, arrange squash on serving platter. Crumble pecan mixture; sprinkle over squash.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
120
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
30mg
30%;
Total Carbohydrate
20g
20%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.