Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
259
Calories
3g
Protein
2g
Fat
64g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blueberry | 1 cup (148g) | 84 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Fruit | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large acorn squash, cut into 1/2 inch rings, seeds removed
- 1/2 cup orange juice
- 3 tablespoons brown sugar
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Non-stick cooking spray
- Fruit Filling: whole cranberry sauce or blueberry sauce. To make blueberry sauce, heat one cup frozen blueberries with 2 teaspoons sugar in a covered microwave bowl for 2 minutes. Stir.
Directions
1
1.Preheat oven to 350º.
2
2.Spray a 13" X 9" baking dish with non-stick cooking spray.
3
3.Arrange squash rounds in baking dish.
4
4.Combine orange juice, brown sugar, nutmeg and cinnamon. Drizzle over squash.
5
5.Bake 45 minutes.
6
6.Spoon whole cranberry sauce or blueberry sauce* into center of squash rounds.
Recipe sourced from
fandom