Yield: 6 servings
|2 \N||Acorn squash; cut into thirds|
|2 tablespoons||Unsalted butter|
|6 tablespoons||Pure maple syrup|
|1 pinch||Freshly grated nutmeg|
Heat oven to 350 degrees. Split the squash into thirds and remove the seeds. Cut a slice off the bottom of each piece so that it sits evenly, skin-side down, in a 9- by 13-inch glass baking dish. In the hollow of each piece, place 1 teaspoon unsalted butter, 1 tablespoon maple syrup, cinnamon and nutmeg to taste. Bake in the heated oven until fork tender, about 45 minutes. Serves 6.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 91 Calories (kcal); 4g Total Fat; (35% calories from fat); 1g Protein; 15g Carbohydrate; 10mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Jane Heller and Steve Gerrard Converted by MM_Buster v2.0n.