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Sweet Dumpling Squash With Citrus-Herb Sauce

RANDY MAYOR
Yield 6 servings (serving size: 2 squash quarters and 4 teaspoons sauce)
Most any small winter squash can be used in this recipe.

Ingredients

  • 1 tablespoon grated lemon rind
  • 1 tablespoon grated orange rind
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon dried tarragon
  • 1 tablespoon margarine
  • 1/8 teaspoon white pepper
  • 3 (1-pound) sweet dumplings or other winter squash
  • Tarragon sprigs (optional)

Nutrition Information

  • calories 101
  • caloriesfromfat 19 %
  • fat 2.1 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 0.7 g
  • protein 1.5 g
  • carbohydrate 22.4 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 27 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer until reduced to 1/2 cup (about 10 minutes). Remove from heat; stir in margarine and pepper. Keep warm.

  3. Cut squash lengthwise into quarters, discarding seeds and stringy pulp. Place squash, cut sides down, on a foil-lined baking sheet. Bake at 350° for 30 minutes or until tender. Cool slightly. Scrape inside of squash with tines of a fork; drizzle sauce over squash. Garnish with tarragon, if desired.