** 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 squash into slices about 1/2-inch thick. Lay in baking dish.
3. Mix remaining ingredients. Pour over squash.
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Dietary Notes:
This recipe is low-sodium with 17.5mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 458% of your daily recommended intake per serving. This recipe is high in Vitamin C with 65% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Fructose Malabsorption, Oranges, Apple allergies.