Directions:
- Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized.
- Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.06 Kcal (612 kJ) | ||
| Calories from fat | 72.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 12% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 17.06mg | 1% | |
| Potassium | 744.92mg | 16% | |
| Total Carbs | 21.43g | 7% | |
| Sugars | 9.69g | 39% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 4.7g | 9% | |
| Vitamin C | 30.2mg | 50% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56.74 Kcal (238 kJ) | ||
| Calories from fat | 28.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 12% | |
|---|---|---|---|
| Cholesterol | 5.93mg | 5% | |
| Sodium | 6.63mg | 1% | |
| Potassium | 289.39mg | 16% | |
| Total Carbs | 8.33g | 7% | |
| Sugars | 3.76g | 39% | |
| Dietary Fiber | 3.57g | 37% | |
| Protein | 1.83g | 9% | |
| Vitamin C | 11.7mg | 50% | |
| Calcium | 14.5mg | 4% | |
* 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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