Acorn Spiced Squash Recipe

5 1
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Acorn Spiced Squash Recipe

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5 1
Publisher Photo
When fall comes to Horsham, Pennsylvania, George Mankin likes to prepare this wonderful, cinnamon-and-maple flavored squash recipe. It’s so quick and easy in the microwave and also, a good source of vitamins A and C, potassium and fiber.
Recommended: Baking with Squash
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 medium acorn squash
  • 1 tablespoon butter, melted
  • 2 teaspoons maple syrup
  • 1/2 teaspoon cider vinegar
  • 1/8 teaspoon each ground ginger, cinnamon and mace

Directions

Pierce squash several times with a fork. Place on microwave-safe paper towels; microwave on high for 10 minutes. Let stand for 5-10 minutes.
In a small bowl, combine the butter, syrup and vinegar. Combine the ginger, cinnamon and mace. Cut squash in half; discard seeds. Brush cut sides with butter mixture; sprinkle with spice mixture.
Place on a large microwave-safe plate; cover with microwave-safe paper towels. Cook on high for 5-10 minutes or until squash is tender. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spiced Acorn Squash in Light & Tasty October/November 2007, p15

Nutritional Facts

1/2 each: 155 calories, 6g fat (4g saturated fat), 15mg cholesterol, 65mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 1 medium acorn squash
  • 1 tablespoon butter, melted
  • 2 teaspoons maple syrup
  • 1/2 teaspoon cider vinegar
  • 1/8 teaspoon each ground ginger, cinnamon and mace
  1. Pierce squash several times with a fork. Place on microwave-safe paper towels; microwave on high for 10 minutes. Let stand for 5-10 minutes.
  2. In a small bowl, combine the butter, syrup and vinegar. Combine the ginger, cinnamon and mace. Cut squash in half; discard seeds. Brush cut sides with butter mixture; sprinkle with spice mixture.
  3. Place on a large microwave-safe plate; cover with microwave-safe paper towels. Cook on high for 5-10 minutes or until squash is tender. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Spiced Acorn Squash in Light & Tasty October/November 2007, p15

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