Directions:
- Place the hazelnuts, butter, honey and shallot in a food processor; cover and pulse until hazelnuts are finely chopped.
- Place squash in a greased shallow roasting pan; sprinkle with salt. Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at 350° for 35 minutes.
- In a small bowl, combine the apple, lemon juice, cinnamon and remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes longer or until apples and squash are tender. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.61 Kcal (1058 kJ) | ||
| Calories from fat | 162.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.09g | 28% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 124.71mg | 5% | |
| Potassium | 442.36mg | 9% | |
| Total Carbs | 22.51g | 8% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 166.99 Kcal (699 kJ) | ||
| Calories from fat | 107.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 28% | |
|---|---|---|---|
| Cholesterol | 20.16mg | 10% | |
| Sodium | 82.44mg | 5% | |
| Potassium | 292.42mg | 9% | |
| Total Carbs | 14.88g | 8% | |
| Sugars | 4.78g | 29% | |
| Dietary Fiber | 2.04g | 12% | |
| Protein | 1.84g | 6% | |
| Vitamin C | 8.5mg | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 8% | |
| Calcium | 33mg | 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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