Honey Nut Squash
- 2 acorn squash
- 4 Tbsp honey
- 2 Tbsp chopped walnuts
- 2 Tbsp seedless raisins
- 2 Tbsp butter, melted
- 2 Tbsp Worcestershire sauce
Heat oven to 400°F. Cut acorn squash in half lengthwise; do not remove seeds. Place cut side up in a baking pan or on a baking sheet. Bake 30 to 45 minutes or until soft; remove seeds and fibers.
Combine honey, walnuts, raisins, butter and Worcestershire sauce; spoon into squash. Bake 5 to 10 minutes more or until lightly glazed.
Microwave Method: Cut acorn squash in half lengthwise and remove seeds. Microwave according to manufacturer's directions until squash is soft. Combine honey, walnuts, raisins, butter and Worcestershire sauce; spoon into squash. Microwave at HIGH (100%) 30 seconds or until thoroughly heated and lightly glazed.
Serves 4. Nutrition information(per serving): 245 Calories; 8 g Fat Total; 15 mg Cholesterol; 45 g Carbohydrates; 2.6 g Protein; 92 mg Sodium; 3.7 g Dietary Fiber; 30% Calories from Fat
About the Author
Recipe courtesy of the National Honey Board.
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