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1/2 c baked (3.6 oz, 103 g) Calories 40 Calories from fat 0 Total fat 0g Total carbohydrate 11g Dietary Fiber 3g Sugars 2g Protein 1g Vitamin A 230% Vitamin C 25% Also a source of calcium, iron, thiamin, niacin, vitamin B6, folate, calcium, magnesium, potassium and manganese. |
Season- Fall
and Winter Size- varies greatly, usually 8-12 inches long 3-5 inches wide Selecting- choose one that is heavy with few blemishes Storage- It stores well because of the thick outer layer. Good at room temperature for several weeks. Refrigerate- peel, cube and refrigerate up to five days Freeze- peel, cube and freeze up to six months |
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| Baking |
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Heat oven to 400
degrees. Using a sharp, sturdy knife, cut the squash in half lengthwise. |
Using an ice cream scoop or spoon, scoop out the seeds and stringy parts. | Line a baking sheet with parchment paper or aluminum foil. | |||||||
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| Sprinkle the squash with salt and pepper. | Place flesh side down on the baking sheet. | Bake 30-45 minutes or until a knife slides through easily. | |||||||
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| Cut each half to the desired size. | |||||||||
Try with |
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Butternut
Tortellini with Walnut Cream Alfredo |
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