Directions:
- Place squash in a large bowl; set aside.
- In a small skillet, saute onion in butter until tender. Add the syrup, chipotle peppers, salt and curry powder; heat through. Pour over squash and toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.96 Kcal (469 kJ) | ||
| Calories from fat | 26.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 151.23mg | 6% | |
| Potassium | 423.1mg | 9% | |
| Total Carbs | 21.8g | 7% | |
| Sugars | 10.6g | 42% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 1.1mg | 6% | |
| Calcium | 54.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 81.84 Kcal (343 kJ) | ||
| Calories from fat | 19.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 4% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 3% | |
| Sodium | 110.55mg | 6% | |
| Potassium | 309.29mg | 9% | |
| Total Carbs | 15.93g | 7% | |
| Sugars | 7.75g | 42% | |
| Dietary Fiber | 1.75g | 10% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 9.2mg | 21% | |
| Iron | 0.8mg | 6% | |
| Calcium | 40mg | 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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