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Recipe Name: Acorn Squash, Indonesian Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Acorn Squash
Salt and pepper
1/4 Cup(s) Melted butter
1/3 Cup(s) Chutney*
1/3 Cup(s) Flake coconut
Directions:
Cut squash in half; remove seeds. Wash and drain excess water but do
not dry. Sprinkle with salt and pepper. Place in slow-cooking pot.
Cover and cook on low for 3 to 5 hours or until tender. Remove from
pot; set, cut side up, on broiler pan or heat-proof platter. Brush
inside of squash with butter. Mix chutney and coconut; spoon into
cavity of squash. Bake in 400 F oven for about 15 minutes or until
bubbly. - -NOTES : Make chutney in slow-cooking pot according to
"Peach Chutney" recipe. Posted to recipelu-digest Volume 01 Number 264
by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 201
Calories From Fat: 80
Total Fat: 9.2g
Cholesterol: 20.3mg
Sodium: 247.6mg
Potassium: 767.1mg
Carbohydrates: 27.6g
Fiber: 5g
Sugar: 1.7g
Protein: 2g


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