| 1 | large (3 to 3 1/2 lb) butternut squash, cut into 8 pieces |
| 1/2 | teaspoon salt |
| 1/4 | cup butter or margarine, melted |
| 1/4 | cup orange marmalade |
| 1/4 | teaspoon ground cinnamon |
| 1/8 | teaspoon ground nutmeg |
| 1. | Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place squash, cut sides up, in baking dish. |
| 2. | Cover with foil; bake 45 minutes. Sprinkle with salt. In small bowl, mix butter, marmalade, cinnamon and nutmeg; brush over squash. Bake 20 to 30 minutes longer or until glazed and tender. |
| No change. |
|
| When you're shopping, just remember that butternut is the squash shaped like a peanut. You could also use the dark green buttercup squash instead. |
Nutrition Information:
140 ( 50); 6g ( 3g, 0g); 15mg; 190mg; 20g ( 2g, 10g); 1g 220%; 15%; 6%; 4% 1 1/2 ; 0 ; 1 1