Directions:
- Preheat oven to 400°.
- Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a jelly-roll pan. Cover and bake at 400° for 1 hour or until tender. Cool. Scoop out pulp to equal 3 cups. Place pulp in a blender or food processor; process until smooth.
- Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan or Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3046.7 Kcal (12756 kJ) | ||
| Calories from fat | 1470.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 163.36g | 251% | |
|---|---|---|---|
| Sodium | 38mg | 2% | |
| Potassium | 4044.67mg | 86% | |
| Total Carbs | 384.45g | 128% | |
| Sugars | 103.18g | 413% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 41.44g | 83% | |
| Vitamin C | 52.7mg | 88% | |
| Iron | 8.3mg | 46% | |
| Calcium | 363mg | 36% | |
| Amount Per 100 g | |||
| Calories | 370.31 Kcal (1550 kJ) | ||
| Calories from fat | 178.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.86g | 251% | |
|---|---|---|---|
| Sodium | 4.62mg | 2% | |
| Potassium | 491.6mg | 86% | |
| Total Carbs | 46.73g | 128% | |
| Sugars | 12.54g | 413% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 5.04g | 83% | |
| Vitamin C | 6.4mg | 88% | |
| Iron | 1mg | 46% | |
| Calcium | 44.1mg | 36% | |
* 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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