Directions:
- Place 5 lb. hubbard squash, cut in large pieces, cut side down, in 15x10x1 baking pan. Bake in 400* oven till tender, 65-75 minutes. Scoop out pulp into mixer bowl. Whip pulp with 2 Tblsp. butter and 2 Tblsp. brown sugar. Turn mixture into large kettle or dutch oven; cook, uncovered, stirring occasionally, over medium heat until mixture begins to thicken, 5 to 10 minutes. Stir in raisins, salt, nutmeg and pepper. Cook 5 minutes more, stirring frequently. Turn into serving dish. In a small saucepan, heat 1 Tblsp. butter, 1 Tblsp. brown sugar, 1 Tblsp. corn syrup until sugar is dissolved. Stir in chopped pecans. Drizzle over squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.67 Kcal (920 kJ) | ||
| Calories from fat | 89.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 244.2mg | 10% | |
| Potassium | 981.41mg | 21% | |
| Total Carbs | 37.01g | 12% | |
| Sugars | 20.97g | 84% | |
| Dietary Fiber | 11.97g | 48% | |
| Protein | 6.3g | 13% | |
| Vitamin C | 31.4mg | 52% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 71.78 Kcal (301 kJ) | ||
| Calories from fat | 29.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 15% | |
|---|---|---|---|
| Cholesterol | 3.74mg | 4% | |
| Sodium | 79.79mg | 10% | |
| Potassium | 320.68mg | 21% | |
| Total Carbs | 12.09g | 12% | |
| Sugars | 6.85g | 84% | |
| Dietary Fiber | 3.91g | 48% | |
| Protein | 2.06g | 13% | |
| Vitamin C | 10.3mg | 52% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.7mg | 5% | |
* 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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