Directions:
- Peel squash with vegetable peeler (this is the only hard part - I promise!). Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.
- Mix flour, brown sugar and allspice in medium bowl. Cut in the butter to make crumbs - do not overmix.
- Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly. Original recipe specified an 11x7 inch pan, but I have used 9x13 inch, 8x8 inch or 3 quart square dishes, depending on the size of the squash.
- Top squash with 1/2 crumb mixture.
- Add remaining squash and sprinkle with remaining crumb mixture.
- Top with pecans and drizzle with maple syrup.
- Cover with foil and bake 1 hour.
- Remove foil; bake until squash is tender, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 398.41 Kcal (1668 kJ) | ||
| Calories from fat | 217.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.19g | 37% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 265.98mg | 11% | |
| Potassium | 165.22mg | 4% | |
| Total Carbs | 45.2g | 15% | |
| Sugars | 30.33g | 121% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 445.76 Kcal (1866 kJ) | ||
| Calories from fat | 243.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.06g | 37% | |
|---|---|---|---|
| Cholesterol | 22.75mg | 7% | |
| Sodium | 297.59mg | 11% | |
| Potassium | 184.86mg | 4% | |
| Total Carbs | 50.58g | 15% | |
| Sugars | 33.93g | 121% | |
| Dietary Fiber | 3.44g | 12% | |
| Protein | 3.78g | 7% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.6mg | 8% | |
| Calcium | 84.6mg | 8% | |
* 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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