Orange-Pecan-Squash Bake

A hearty helping of honey is tempered with orange juice to perfectly flavor this pecan-sprinkled squash dish.

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Servings 4

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ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

1: small butternut squash (about 1 lb)

1/4: cup packed brown sugar

1/4: cup honey

2: tablespoons butter or margarine

2: tablespoons orange juice

2: tablespoons chopped pecans

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Directions

1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut squash into 4 pieces; discard seeds and membranes. Place squash skin side down in baking dish. Cover with microwavable plastic wrap. Microwave on High 5 to 10 minutes or until slightly tender.
2 Meanwhile, in 2-quart saucepan, mix brown sugar, honey, butter and orange juice. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 2 to 3 minutes or until slightly thickened. Remove from heat. Stir in pecans.
3 Spoon brown sugar mixture evenly over squash. Bake about 10 minutes or until squash is fork-tender.

EXPERT TIPS

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Expert Tips

Butternut squash is golden yellow and is shaped like a peanut.

You can use other types of winter squash, such as buttercup or acorn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 50mg; 50%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 2g 2% Sugars 35g 35% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 190%;
Vitamin C: 15%;
Calcium: 6%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;