Ingredients
  • 3   small 
    butternut squashes (about 1 pound each)
  •  
    Salt
  • 1   tablespoon 
    hazelnut oil or peanut oil
  • 1/4  cup 
    packed brown sugar
  • 2   tablespoons 
    molasses
  • 1   teaspoon 
    finely shredded orange peel
  • 1/2  teaspoon 
    ground cinnamon
  • 1/4  teaspoon 
    ground cloves
  •  
    Orange peel curls (optional)
Directions
1.
Halve squashes lengthwise and remove seeds. Clean and roast seeds (see Dont Forget the Seeds, directional). Set aside.
2.
Preheat oven to 350 degree F. Brush inside of squash halves with oil. Place squash halves, cut side down, in a large roasting pan. Bake, covered, for 30 minutes.
3.
Combine brown sugar, molasses, shredded orange peel, cinnamon, and cloves in a mixing bowl. Turn squash halves cut sides up. Spoon mixture into squash halves. Return to oven along with baking sheet with squash seeds. Bake, uncovered, 20 to 25 minutes more or till squashes are tender and seeds are toasted. Sprinkle with toasted squash seeds, and if desired, garnish plate with orange peel curls. Makes 6 side-dish sservings.
Tip
  • Dont Forget the Seeds: Roasting the pumpkin seeds after carving the Halloween pumpkin is a tradition, but you can carry that tradition over to any member of the winter squash family. Preheat oven to 350 degree F. Rinse the seeds under running water to clean off attached pulp. Shake off excess water; spread seeds in a single layer on a lightly greased baking sheet. Lightly sprinkle with salt or other dried seasonings, then bake for 15 minutes or till browned. Roasted squash seeds make an excellent high-protein snack.
Nutrition information
Per Serving: cal. (kcal) 159, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 36, fiber (g) 6, sugar (g) 12, pro. (g) 2, vit. A (IU) 13702.44, vit. C (mg) 34.25, sodium (mg) 14, calcium (mg) 121.16, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
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