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Baked Butternut Squash

Yogic.Chef's picture
Ingredients
  Butternut squash/2 acorn squash 1
  Butter/Margarine 2 Ounce, melted
  Whole wheat breadcrumbs/100 gram 4 Ounce
  Grated nutmeg 1⁄4 Ounce
  Ground cinnamon 1⁄2 Teaspoon
  Eating apples 2 Large, peeled and cut in to chunks
Directions

Preheat the oven to 180°C/350°F/Gas mark 4.
Cut the squash in half; remove the seeds and stringy bits.
Mix the melted butter or margarine with the breadcrumbs, spices and apples and spoon this mixture into the squash halves.
Place them in a roasting tin, cover with foil and bake for about 45 minutes.
Remove the foil and bake for a further 10 minutes to brown the top.
Serve hot.

Recipe Summary

Cuisine: 
Indian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1745 Calories from Fat 466

% Daily Value*

Total Fat 54 g82.3%

Saturated Fat 31.4 g157.1%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 197.8 mg8.2%

Total Carbohydrates 321 g107%

Dietary Fiber 54.8 g219.2%

Sugars 78.6 g

Protein 34 g67.8%

Vitamin A 3407.1% Vitamin C 586.7%

Calcium 83.7% Iron 66.8%

*Based on a 2000 Calorie diet

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Baked Butternut Squash Recipe