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Add a photoServings: 4
Ingredients
- 2 x acorn squash
- 2 Tbsp. butter or possibly margarine
- 1 sm onion minced
- 2 med pears peeled, minced
- 2 Tbsp. light brown sugar
- 2 Tbsp. bourbon
- 1 tsp salt
- 1/2 tsp grnd ginger
- 1/2 tsp grnd nutmeg
- 1 1/2 c. orange juice
- 3/4 c. sugar
Directions
- Cut each squash in half lengthwise; remove and throw away seeds and membranes. Place squash halves, cut-side down, in a 13- by 9-inch baking dish. Add in water to depth of 1 inch.
- Bake, covered, at 400 degrees for 45 min. Drain. Return squash halves to dish, cut-side up. Set aside.
- Heat butter in a large skillet over medium heat; add in onion, and cook, stirring occasionally, 20 min. Add in pear and next 5 ingredients; cook, stirring occasionally, 5 min. Spoon mix into squash halves.
- Bake at 350 degrees for 15 to 20 min.
- Bring orange juice to boil in a small saucepan. Stir in sugar, and boil 10 min. Serve over squash.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 402 | |
| Calories from Fat 55 | 14% |
| Total Fat 6.33g | 8% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 632mg | 26% |
| Potassium 888mg | 25% |
| Total Carbs 85.13g | 23% |
| Dietary Fiber 5.5g | 18% |
| Sugars 60.56g | 40% |
| Protein 2.54g | 4% |
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