from OCT 2006 VT p. 38
| 2 | tsp. unsalted butter |
| 1 | medium onion, chopped |
| 1 | tbsp. curry powder |
| 2 | medium apples, peeled cored and diced |
| 1/2 | cup apple cider |
| 1/3 | cup raisins |
| 2 | acorn squash, seeded and sliced into 1-inch thick rings |
- preheat oven to 350, coat 2 baking sheets with nonstick spray. Melt butter in large skillet over medium heat. Add onion, cooking 10 minutes until tender. Add curry, cook one minute. Stir in apples, cide and raisins, and cook 6 minutes more, or until liquid is evaporated. Season with salt and pepper.
- arrange squash in single layer on baking sheets. season with salt and pepper. scoop apple filling into center of rings, mounding slightly. Cover with foil and bake 40 minutes or until squash is tender when pierced. Transfer to plates using a spatula.
Vegetables, Main Dish, American, Bake
| Nutrition Facts | ||||||
Serving Size 239.3g |
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Amount Per Serving |
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Calories 138 Calories from Fat
15 |
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% Daily Value* |
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Total Fat
1.7g 3%
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Saturated Fat
0.7g 4%
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Trans Fat
0.0g |
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Cholesterol
3mg 1%
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Sodium
16mg 1%
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Total Carbohydrates
32.5g 11%
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Dietary Fiber
4.1g 16%
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Sugars
12.6g |
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Protein
1.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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