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Orange-Pecan-Squash Bake

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Orange-Pecan-Squash Bake
  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
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A hearty helping of honey is tempered with orange juice to perfectly flavor this pecan-sprinkled squash dish.
Updated Nov 11, 2008

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Butternut squash is golden yellow and is shaped like a peanut.
  • tip 2
    You can use other types of winter squash, such as buttercup or acorn.

Nutrition Information

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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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