Directions:
- Set oven rack in the middle position; preheat oven to 425°.
- Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.
- Place the squash in a large bowl.
- Melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined.
- Add pineapple, salt, pepper, and ginger.
- Bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes.
- Pour pineapple mixture over squash and toss to coat.
- Spread squash on prepared pan.
- Bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife.
- Sprinkle with walnuts and serve immediately.
- Store leftover squash in covered container in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.21 Kcal (1244 kJ) | ||
| Calories from fat | 124.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.82g | 21% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 304.99mg | 13% | |
| Potassium | 631.38mg | 13% | |
| Total Carbs | 44.2g | 15% | |
| Sugars | 27.63g | 111% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 32.4mg | 54% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 2.1mg | 12% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 147.41 Kcal (617 kJ) | ||
| Calories from fat | 61.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.86g | 21% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 7% | |
| Sodium | 151.27mg | 13% | |
| Potassium | 313.16mg | 13% | |
| Total Carbs | 21.92g | 15% | |
| Sugars | 13.7g | 111% | |
| Dietary Fiber | 1.91g | 15% | |
| Protein | 2.07g | 8% | |
| Vitamin C | 16.1mg | 54% | |
| Vitamin A | 0.8mg | 54% | |
| Iron | 1mg | 12% | |
| Calcium | 51.3mg | 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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