Maple Pecan Squash

Oxmoor House
4 servings.

Ingredients

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2 medium acorn squash (about 2 pounds)
1/2 cup plus 2 tablespoons chopped pecans, divided
1/4 cup maple-flavored syrup
2 tablespoons margarine, melted
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup miniature marshmallows

Preparation

Cut each squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake, uncovered, at 350° for 35 minutes.

Scoop out pulp; discard shells. Mash pulp in a medium bowl. Add 1/2 cup pecans and next 5 ingredients; stir well. Spoon mixture evenly into 4 (6-ounce) lightly greased baking dishes. Top evenly with marshmallows and remaining 2 tablespoons chopped pecans. Bake, uncovered, at 350° for 15 minutes or until lightly browned.

Created date

August 2009

Nutritional Information

Calories 324
Caloriesfromfat 50 %
Fat 18 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 43.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 223 mg
Calcium 0.0 mg