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Orange-Pecan-Squash Bake

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

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

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.
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
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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