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Nancy Duhon: "Using what I had on hand, I used ghee and cinnamo…" Read More
5Ingredients
65Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 acorn squash (medium)
- 1/4 cup pure maple syrup
- 2 Tbsp. dairy free margarine (like Nucoa or Blue Bonnet Light, melted)
- 1/2 tsp. orange peel (finely shredded)
- 1/8 tsp. ground nutmeg
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat1g |
Cholesterol |
Sodium50mg2% |
Potassium420mg12% |
Protein1g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber2g8% |
Sugars12g |
Vitamin A8% |
Vitamin C20% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Nancy Duhon 2 years ago
Using what I had on hand, I used ghee and cinnamon along with maple syrup. The squash was totally cooked after 45 min, so after brushing on the syrup mixture, I only cooked it an additional 10 min. It came out great and I will use the excess syrup, ghee, cinnamon on pancakes!
ErikaPhillips Phillips 5 years ago
Excellent!!!! Except i used splenda and it tasted wonderful. I will make this again.
Rothgeb 5 years ago
Really tasty! Easy to make I only ate half and the leftover I refrigerated so I can microwave it later
Schwarb 5 years ago
Awesome! I’m trying to follow a paleo diet and this will work out well as a breakfast dish! Very tasty!!
Isabel Oliveira 6 years ago
Very good!!! I made this recipe with buttercup squash and added walnuts and a little cardamom.