Baked Acorn Squash
1 whole acorn, butternut, or banana squash 2 tablespoons
butter 2 tablespoons brown sugar
1/8 teaspoon salt
Preheat oven to 400:F. Halve squash and remove the seeds.
Melt a very small portion of the butter (about a sixth),
brush each half of the squash with the butter, sprinkle with
salt and place flat side down in a baking dish. Bake for
about 45 minutes. Check with a fork to see if it glides
gently through the flesh. Turn right side up, divide the
rest of the unmelted butter evenly, place in cavity and
sprinkle with the brown sugar. Return to oven for 5 minutes.
Serve immediately.
Description: "Baked, buttery and sweet winter squash."
Source: "Earth Kitchen Cookbook by Dee Bell"
Per serving: 136 Calories (kcal); 11g Total Fat; (74%
calories from fat); trace Protein; 9g Carbohydrate; 31mg
Cholesterol; 254mg Sodium Food Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other
Carbohydrates
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