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Maple-Chipotle Roasted Squash Recipe

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I always seem to grow more pumpkins then what I can use, so I decided I to come up with a recipe that could be used as a side dish. The smoky chipotle flavor and subtle sweetness from the maple syrup make this a recipe worth sharing. —Yvonne Starlin, Hermitage, Tennessee
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 1 large acorn squash, cut into 1/2-inch slices
  • 1/4 cup finely chopped onion
  • 1 tablespoon butter
  • 3 tablespoons maple syrup
  • 2 chipotle peppers in adobo sauce, seeded and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder

Nutritional Facts

1 serving equals 143 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 225 mg sodium, 30 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. Place squash in a large bowl; set aside.
  2. In a small skillet, saute onion in butter until tender. Add the syrup, chipotle peppers, salt and curry powder; heat through. Pour over squash and toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender. Yield: 4 servings.
Originally published as Maple-Chipotle Roasted Squash in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p124

Nutritional Facts

1 serving equals 143 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 225 mg sodium, 30 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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