** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut thin slices from bottoms of squash halves so they will stand upright.
3. Place in ungreased baking dish, 14x9x2 inches.
4. Sprinkle cut sides of squash with salt. Place 1 tablespoon butter in each squash cavity.
5. Mix wine and honey; pour into squash cavities, filling each about 3/4 full.
6. Bake uncovered until tender, about 60 minutes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.