Orange-Pecan-Squash Bake

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

  • prep time 15 min
  • total time 30 min
  • ingredients 6
  • servings 4

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
  • 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.
  • 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;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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