Sweet Dumpling Squash With Citrus-Herb Sauce

Sweet Dumpling Squash With Citrus-Herb Sauce Recipe
RANDY MAYOR
Most any small winter squash can be used in this recipe.

Yield:

6 servings (serving size: 2 squash quarters and 4 teaspoons sauce)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 350°.

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.

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.

Note:

November 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note