Directions:
- Preheat oven to 375F. Cut squash in half lengthwise. Remove seeds. Place squash cut side down in a baking dish. Add enough hot water to 1/2 inch depth.
- Bake uncovered for 35 minutes or until tender.
- Reduce heat to 350F. Remove squash peel. Mash squash pulp.
- Add flour, butter, salt and eggs. Mix well.
- Pour mixture into a greased 13x9x2 inch baking dish.
- Bake for 30 minutes or until lightly browned.
- Spread pecans over cooked squash.
- Pour sauce over pecans. Serve hot....
- Praline Sauce:
- Melt butter in a saucepan over low heat. Gradually whisk in brown sugar until mixture looks like caramel. Whisk in cream until thickened. Keep warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1151.56 Kcal (4821 kJ) | ||
| Calories from fat | 896.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.62g | 153% | |
|---|---|---|---|
| Cholesterol | 110.05mg | 37% | |
| Sodium | 43.34mg | 2% | |
| Potassium | 784.96mg | 17% | |
| Total Carbs | 67.69g | 23% | |
| Sugars | 47.78g | 191% | |
| Dietary Fiber | 10.29g | 41% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.3mg | 24% | |
| Calcium | 149.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 420.83 Kcal (1762 kJ) | ||
| Calories from fat | 327.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.41g | 153% | |
|---|---|---|---|
| Cholesterol | 40.22mg | 37% | |
| Sodium | 15.84mg | 2% | |
| Potassium | 286.86mg | 17% | |
| Total Carbs | 24.74g | 23% | |
| Sugars | 17.46g | 191% | |
| Dietary Fiber | 3.76g | 41% | |
| Protein | 4.4g | 24% | |
| Vitamin C | 3.8mg | 17% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.6mg | 24% | |
| Calcium | 54.6mg | 15% | |
* 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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