A hearty helping of honey is tempered with orange juice to perfectly flavor this pecan-sprinkled squash dish.
Orange-Pecan-Squash Bake
- Prep Time 15 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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.
-
Step3Spoon brown sugar mixture evenly over squash. Bake about 10 minutes or until squash is fork-tender.
Nutrition
240
Calories
8g
Total Fat
1g
Protein
41g
Total Carbohydrate
35g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 50mg
- 2%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 35g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 190%
- 190%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 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 Choice
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Pillsbury Kitchens
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