RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1731
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| Recipe Name: |
Maple Roasted Squash |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.61
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup syrup, Maple
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Directions:
Preheat oven to 450 degrees. Place squashes, cut sides up, on a baking pan. Season with salt and pepper. Place ½ tablespoon butter and 1 tablespoon maple syrup into cavity of each squash, and sprinkle herbs over the tops.
Roast squashes until very tender and well browned, basting frequently with the syrup in the cavities, about 1 hour. Serve warm. |
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| Nutrition per Serving: |
| Calories: |
152 |
Total Carbs: |
26.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.0 |
Protein: |
1.50 |
| Fiber: |
3.25 |
Sodium: |
7.75 |
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