Directions:
- Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place hollow side up in a greased 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water.
- Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375° for 55-65 minutes or until tender.
- Meanwhile, in a small saucepan, combine orange juice and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until apricots are tender. Transfer to a blender; cover and process until smooth. Serve with squash; sprinkle with walnuts if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.39 Kcal (1337 kJ) | ||
| Calories from fat | 136.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 11.16mg | 0% | |
| Potassium | 1151.12mg | 24% | |
| Total Carbs | 44.39g | 15% | |
| Sugars | 18.39g | 74% | |
| Dietary Fiber | 6.63g | 27% | |
| Protein | 7.09g | 14% | |
| Vitamin C | 55.2mg | 92% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 103.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 99.36 Kcal (416 kJ) | ||
| Calories from fat | 42.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 23% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 5% | |
| Sodium | 3.47mg | 0% | |
| Potassium | 358.11mg | 24% | |
| Total Carbs | 13.81g | 15% | |
| Sugars | 5.72g | 74% | |
| Dietary Fiber | 2.06g | 27% | |
| Protein | 2.21g | 14% | |
| Vitamin C | 17.2mg | 92% | |
| Iron | 1mg | 18% | |
| Calcium | 32.3mg | 10% | |
* 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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