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Most any small winter squash can be used in this recipe.

Recipe by Cooking Light November 1997

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RANDY MAYOR

Recipe Summary

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

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

101 calories; calories from fat 19%; fat 2.1g; saturated fat 0.4g; mono fat 0.9g; poly fat 0.7g; protein 1.5g; carbohydrates 22.4g; fiber 2g; cholesterol 0mg; iron 1mg; sodium 27mg; calcium 59mg.
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