Classic Savory Squash Recipe

Classic Savory Squash Recipe
Staff Writer

Here is a classic recipe for making savory squash. This recipe has been adapted from a recipe first published in the spring issue of Good Housekeeping Magazine in 1948. 

4
Servings
200
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  piece of Hubbard squash
  • 2  Teaspoons  salt
  • 1/8  Teaspoon  pepper
  • 1  Teaspoon  orange rind, grated
  • 8 ounce can of tomato sauce
  • 1/4  Cup  butter
  • 1/2  Cup  onions, peeled and sliced

Directions

Pre-heat oven to 375º.

Remove stringy pieces of squash and cut into 8 even pieces. 

Place in a two-quart casserole dish, and cover with onions. 

Rub butter over top of onions and squash. Pour tomato sauce over. 

Cover and bake for 1 hour. 

 

 

Nutritional Facts

Total Fat
4g
6%
Sugar
19g
21%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
37g
28%
Protein
6g
13%
Vitamin A, RAE
483µg
69%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
48mg
5%
Choline, total
28mg
7%
Fiber, total dietary
9g
36%
Folate, total
30µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
40mg
13%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
69mg
10%
Selenium, Se
1µg
2%
Sodium, Na
1451mg
97%
Water
275g
10%

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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