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Baked Squash

Tummy.Tucker's picture
Ingredients
  Margarine 1 Teaspoon
  Reduced calorie tub margarine 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Apple 1 Small
  Apple 1 Small, cored and diced
  White wine 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dark raisins 2 Tablespoon
  Butternut squash 2 Pound (1 In Number)
  Dark brown sugar 1 Tablespoon, firmly packed
  Firmly packed dark brown sugar 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Celery leaves 4 (Or As Required)
Directions

GETTING READY
1) Preheat oven to 350°F.

MAKING
2) In a 9-inch skillet, saute the apple in the margarine over a medium heat for 1 to 2 minutes until lightly browned.
3) Stir in the wine and raisins and cook for 2 to 3 minutes until the liquid has evaporated, keep aside.
4) Quarter the squash lengthwise, discard the seeds and membranes.
5) In a 10 x 10 x 2-inch baking dish, arrange the squash quarters with the cut-side up.
6) Spoon 1/2 of apple mixture into seed cavity of each quarter and sprinkle each with 1 teaspoon sugar.
7) Add water to 1/2 inch depth into the baking dish, cover and bake in the preheated oven for 40 to 45 minutes, until the squash tender.

SERVING
8) Place the squash on a serving platter, garnish with the celery leaves and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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