Used with permission of the publisher, Wiley Publishing, Inc. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Bake about 30 minutes longer or until tender. Arrange squash on a serving platter and drizzle with warm maple mixture. Stir in syrup and vinegar and cook, stirring often, 5 minutes or until reduced by almost half. Mix 1 large tart red apple, diced, 2 tablespoons chopped nuts, 2 tablespoons packed brown sugar and 1 tablespoon butter or stick margarine, melted. Drain drippings, reserving 1 tablespoon in skillet. Apple-Stuffed Acorn Squash: Omit maple syrup and whipping cream. Cover and cook on high heat setting 3 to 4 hours or until tender. (Stacking squash halves in cooker may be necessary.) Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half. Place squash halves, cut sides up, in cooker. Pour 1/4 cup water into 5- to 6-quart slow cooker. Cut squash crosswise in half remove seeds and fibers. NUTRITION FACTS: 1 Serving: Calories 210 (Calories from Fat 45) Fat 5g (Saturated 3g) Cholesterol 15mg Sodium 35mg Carbohydrate 47g (Dietary Fiber 9g) Protein 3g % DAILY VALUE: Vitamin A 12% Vitamin C 18% Calcium 10% Iron 10% DIET EXCHANGES: 2 Starch 1 Fruit 1 Fat Slow Cooker Directions: Use squash that are 3/4 to 1 pound each. ![]() Bake uncovered about 1 hour or until tender. Sprinkle in the cinnamon, nutmeg, and salt. Pour the maple syrup into the squash cavities. Use a pastry brush to brush the butter on the cut edges of the squashes, then pour the remaining butter into the squash cavities. ![]() Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half. Preheat the oven on BAKE at 375F and set the cooking time for 22 minutes. Chop the sage, and measure the cinnamon, syrup, and olive oil. Peel and core apples and cut them into chunks that are approximately to one inch in size. Prepare the Ingredients: Peel the butternut squash and cut it into 1-inch cubes. Place squash, cut sides up, in ungreased rectangular pan, 13 x 9 x 2 inches. How to Make Roasted Butternut Squash with Apples. Cut each squash lengthwise in half remove seeds and fibers.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |