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Dairy Free Squash And Pear Bake

Chef.Reff's picture
Ingredients
  Butternut squash 1 Large
  Canned pear halves in light syrup 16 Ounce (1 Can)
  Brown sugar 1⁄2 Cup (8 tbs)
  Milk free margarine 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 375°F.

MAKING
2) Bake the whole squash in the preheated oven for 45 minutes until just tender.
3) Skin, slice the squash into 1/2-inch pieces and discard the seeds.
4) In a greased glass baking dish, alternately arrange the quash slices and pear halves.
5) Sprinkle evenly with the brown sugar and dot with the margarine.
6) Bake at 325°F for 30 minutes or until the squash is softened and slightly browned on top.

SERVING
7) Serve on the individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Pear
Preparation Time: 
25 Minutes
Cook Time: 
90 Minutes
Ready In: 
115 Minutes
Servings: 
4

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4.24375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 473 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 31.7 mg1.3%

Total Carbohydrates 108 g36.1%

Dietary Fiber 13.1 g52.6%

Sugars 52.8 g

Protein 6 g11.3%

Vitamin A 1206% Vitamin C 200.3%

Calcium 28.3% Iron 27%

*Based on a 2000 Calorie diet

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Dairy Free Squash And Pear Bake Recipe