Directions:
- Cut squash in half and remove seeds and skins using a peeler and a paring knife. Cut into medium sized chunks. Mix brown sugar, cinnamon, nutmeg and allspice together. Place the squash on a cookie sheet lined with parchment paper. Season with salt and white pepper then the spice mixture. Drizzle with melted butter. Bake 400°'-425° approximately 40 minutes or til the squash is soft.
- APRICOT GLAZE:
- Mix the dry mustard with the cold water and let stand 20-30 minutes. Mix sugar, vinegar, salt, ginger, lemon juice and apricots together in a stainless steel pot and simmer for 20 minutes. Add the mustard mixture and simmer for another 5 minutes. Place the squash in a buttered casserole dish and cover with the glaze. Garnish by sprinkling with the brown sugar, pecans and the diced butter. Bake 375° for 10-15 minutes til bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.85 Kcal (1121 kJ) | ||
| Calories from fat | 141.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 24% | |
|---|---|---|---|
| Cholesterol | 22.01mg | 7% | |
| Sodium | 22.68mg | 1% | |
| Potassium | 306.6mg | 7% | |
| Total Carbs | 33.4g | 11% | |
| Sugars | 26.58g | 106% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 266.15 Kcal (1114 kJ) | ||
| Calories from fat | 140.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.58g | 24% | |
|---|---|---|---|
| Cholesterol | 21.87mg | 7% | |
| Sodium | 22.54mg | 1% | |
| Potassium | 304.66mg | 7% | |
| Total Carbs | 33.19g | 11% | |
| Sugars | 26.41g | 106% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 1.75g | 4% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 51.6mg | 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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