Maple Pecan Squash

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Ingredients

  • 2 medium acorn squash (about 2 pounds) ⓘ
  • 1/2 cup plus 2 tablespoons chopped pecans, divided ⓘ
  • 1/4 cup maple-flavored syrup ⓘ
  • 2 tablespoons margarine, melted ⓘ
  • 1/4 teaspoon salt ⓘ
  • 1/4 teaspoon ground cinnamon ⓘ
  • 1/4 teaspoon ground nutmeg ⓘ
  • 1/4 cup miniature marshmallows ⓘ

Instructions

  1. Cut each squash in half crosswise; remove and discard seeds. Place squash halves, cut side down, in a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake, uncovered, at 350° for 35 minutes.
  2. Scoop out pulp; discard shells. Mash pulp in a medium bowl. Add 1/2 cup pecans and next 5 ingredients; stir well. Spoon mixture evenly into 4 (6-ounce) lightly greased baking dishes. Top evenly with marshmallows and remaining 2 tablespoons chopped pecans. Bake, uncovered, at 350° for 15 minutes or until lightly browned.

Nutrition & Diet Analysis (per serving)

761 kcal 38% DV
Protein Fat Carbs

Macronutrients

Protein 10.6g 21% DV
Total Fat 50.4g 65% DV
Carbs 78.8g 29% DV
Fiber 23.9g 85% DV
Sugar 18.9g 38% DV

Electrolytes

Sodium 10151.8mg 100% DV
Potassium 489.5mg 10% DV
Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 260.8mcg 29% DV
Vitamin C 7mg 8% DV
Vitamin D 0.9mcg 5% DV
Calcium 464mg 36% DV
Iron 9.6mg 54% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

marshmallows ground nutmeg pecans margarine acorn maple ground cinnamon salt

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