Thanksgiving

Sweet Acorn Squash is for Side Dish.

Sweet Acorn Squash takes 5 minutes to prepare.

Sweet Acorn Squash takes 16 minutes to cook.

Sweet Acorn Squash makes 4 servings.

The ingredients for Sweet Acorn Squash are:

1 acorn squash, cut in half, seeds removed (see note in instructions)
1/2 cup Chef Meg's No Added Sugar Pumpkin Apple Butter

Here is how you make Sweet Acorn Squash:

Cooking the squash in the microwave saves so much time and keeps the squash moist. Please be careful when you slice the squash in half. Pierce the skin just below the stem in the center of the squash with the tip of a chef's knife, then place your hands on top of the knife for safety. Slowly apply pressure to cut the squash in half. Using a metal spoon, scoop out the seeds. Keep the seeds for roasting! They are great in soups and stews or even on top of this dish.Bonus Tip: Puree any left-overs and add vegetable stock to make a quick soup.--Place acorn squash halves cut side down in a glass microwave-safe dish. Cook on high power for 7 minutes. Open door and rotate dish. Return to microwave and cook for an additional 5-7 minutes, until squash flesh is tender. Remove the squash from microwave. Cut each half in two. Fill the center of each squash wedge with 2 tablespoons of pumpkin butter. Return the squash to the microwave for an additional 2 minutes. Serve immediately.Serving Size: Makes 4 wedges with 2 tablespoons of pumpkin butter per serving.

The nutritional information for Sweet Acorn Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 62.8

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 5.0 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 2.8 g
• Protein: 1.3 g

Sweet Acorn Squash is Spanish cuisine.

The dietary needs meet for Sweet Acorn Squash is Vegan