Sweet Dumpling Squash With Citrus-Herb Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 19%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.5g
  • Carbohydrate: 22.4g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 27mg
  • Calcium: 59mg

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

  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.
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