Baked Butternut Squash
Very little is asked of the cook in this recipe, but the rewards, both gustatory and nutritional, are superb. Just note the amount of fat.
  • 2 small butternut squash (1-1/4 pounds each), halved lengthwise and seeded
  • 1/3 cup orange juice
  • 2 tablespoons apricot all-fruit spread
  • 2 garlic cloves, minced
  • 3 tablespoons chopped parsley
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

1. Preheat oven to 425°F. Cut small piece off bottom of each squash half so that it will sit in pan.

2. In small bowl, stir together orange juice, apricot fruit spread, garlic, parsley, olive oil, salt, and pepper. Spoon mixture into hollow of each squash half, cover with foil, and bake until tender, about 45 minutes.

Nutritional Information
Per serving: 151 calories, 1.4g total fat, 0.2g saturated fat, 0.9g monounsaturated fat, 0.2g polyunsaturated fat, 0.2g dietary fiber, 3g protein, 36g carbohydrate, 0mg cholesterol, 285mg sodium.
Good source of: beta-carotene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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