Nutty Pecan Squash
|Hubbard squash||500 Gram|
|Orange juice||25 Milliliter|
|Packed brown sugar||5 Milliliter|
Cut squash in half lengthwise; remove seeds and cut into 1/2-inch (1 cm) wide slices.
In saucepan of boiling water, cook squash for 20 to 25 minutes or just until tender.
(Alternatively, place squash in microwaveable dish and cover with vented plastic wrap; microwave at High for 8 to 10 minutes or just until tender, stirring twice.) Drain; cover and set aside.
In small saucepan, melt butter over medium heat; stir in pecans to coat evenly.
Cook for about 5 minutes or until nuts are golden and warmed through, being careful not to burn.
Stir in orange juice, and sugar (if using).
Arrange squash on platter and pour sauce over top.
Season with salt and pepper to taste.
Calories 234 Calories from Fat 171
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 26.9 mg9%
Sodium 107.1 mg4.5%
Total Carbohydrates 15 g5%
Dietary Fiber 5 g19.9%
Sugars 4.7 g
Protein 4 g7.6%
Vitamin A 144.1% Vitamin C 30.4%
Calcium 1.4% Iron 4.4%
*Based on a 2000 Calorie diet