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Photo:Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Dailey
Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Dailey
Active Time:5 minsTotal Time:30 minsServings:2Jump to Nutrition Facts
Active Time:5 minsTotal Time:30 minsServings:2
Active Time:5 mins
Active Time:
5 mins
Total Time:30 mins
Total Time:
30 mins
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4cupswater1mediumacorn squash (about 1 pound, 10 ounces)1tablespoonunsalted butter, melted¼teaspoonsalt⅛teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
4cupswater
1mediumacorn squash (about 1 pound, 10 ounces)
1tablespoonunsalted butter, melted
¼teaspoonsalt
⅛teaspoonground pepper
DirectionsPour water into a large pot or Dutch oven; place a steamer basket inside the pot and bring to a boil over high heat.Meanwhile, slice squash in half lengthwise, twisting the squash to open. Use a large spoon to remove and discard the seeds and stringy membranes.Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaileyPlace the squash halves, skin-side up, in the steamer basket; cover and steam until fork-tender, about 20 minutes. Remove the squash halves from the steamer and invert onto 2 plates. Brush the squash flesh with butter and sprinkle with salt and pepper.Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaileyOriginally appeared: EatingWell.com, July 2022
Directions
Pour water into a large pot or Dutch oven; place a steamer basket inside the pot and bring to a boil over high heat.Meanwhile, slice squash in half lengthwise, twisting the squash to open. Use a large spoon to remove and discard the seeds and stringy membranes.Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina DaileyPlace the squash halves, skin-side up, in the steamer basket; cover and steam until fork-tender, about 20 minutes. Remove the squash halves from the steamer and invert onto 2 plates. Brush the squash flesh with butter and sprinkle with salt and pepper.Photographer: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Dailey
Pour water into a large pot or Dutch oven; place a steamer basket inside the pot and bring to a boil over high heat.
Meanwhile, slice squash in half lengthwise, twisting the squash to open. Use a large spoon to remove and discard the seeds and stringy membranes.
Place the squash halves, skin-side up, in the steamer basket; cover and steam until fork-tender, about 20 minutes. Remove the squash halves from the steamer and invert onto 2 plates. Brush the squash flesh with butter and sprinkle with salt and pepper.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)138Calories6gFat23gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
