Directions:
- In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.
- Serve four squash halves. Drain and discard butter mixture from remaining squash; mash. Refrigerate squash for another use. Yield: 4 servings plus about 4 cups mashed squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.65 Kcal (1506 kJ) | ||
| Calories from fat | 103.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 306.33mg | 13% | |
| Potassium | 1514.8mg | 32% | |
| Total Carbs | 66.19g | 22% | |
| Sugars | 22.94g | 92% | |
| Dietary Fiber | 8.71g | 35% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 47.7mg | 80% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.3mg | 24% | |
| Calcium | 149.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 75.84 Kcal (318 kJ) | ||
| Calories from fat | 21.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 18% | |
|---|---|---|---|
| Cholesterol | 6.43mg | 10% | |
| Sodium | 64.6mg | 13% | |
| Potassium | 319.45mg | 32% | |
| Total Carbs | 13.96g | 22% | |
| Sugars | 4.84g | 92% | |
| Dietary Fiber | 1.84g | 35% | |
| Protein | 0.94g | 9% | |
| Vitamin C | 10.1mg | 80% | |
| Iron | 0.9mg | 24% | |
| Calcium | 31.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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