Directions:
- Preheat an oven to 400 degrees F (200 degrees C).
- Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
- Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.15 Kcal (1721 kJ) | ||
| Calories from fat | 1.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 30.94mg | 1% | |
| Potassium | 884.15mg | 19% | |
| Total Carbs | 105.01g | 35% | |
| Sugars | 82.07g | 328% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 28.1mg | 47% | |
| Iron | 3.1mg | 17% | |
| Calcium | 145.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 135.22 Kcal (566 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 10.18mg | 1% | |
| Potassium | 290.77mg | 19% | |
| Total Carbs | 34.54g | 35% | |
| Sugars | 26.99g | 328% | |
| Dietary Fiber | 1.52g | 18% | |
| Protein | 0.74g | 5% | |
| Vitamin C | 9.3mg | 47% | |
| Iron | 1mg | 17% | |
| Calcium | 47.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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