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Ingredients
- 1 1/2 lbs. banana squash
- 4 tbsp. butter
- 4 tbsp. water
- 1 tbsp. frzn orange juice concentrate, thawed
- 3 tbsp. apricot jam
- 1/8 teaspoon grnd cloves
- 1/4 teaspoon salt
- Dash pepper
Directions
- Using a vegetable peeler or possibly knife, remove peel from squash. Cut squash into 1/4 inch cubes. Heat butter over medium heat. Add in squash and 2 Tbsp. water. Stir, cover and cook over medium heat 4-5 min or possibly till just tender and liquid is absorbed. Stir several times, adding more water if necessary to keep squash from sticking. Reduce heat to low and stir in orange juice concentrate, jam, cloves, salt and pepper. Stir till squash is proportionately glazed. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 2 servings | |
| Calories 302 | |
| Calories from Fat 203 | 67% |
| Total Fat 23.1g | 29% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 466mg | 19% |
| Potassium 92mg | 3% |
| Total Carbs 24.17g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 17.89g | 12% |
| Protein 0.58g | 1% |
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