Sausage-Stuffed Honeynut Squash
Let us introduce you to honeynut squash, a newbie on the winter squash scene. As you can tell just from looking at it, it's closely related to the butternut squash so if you can't find honeynut for this recipe you can use small butternut squash.
Source: Better Homes and Gardens
Gallery
Credit: Carson Downing
Recipe Summary
Ingredients
Directions
Balsamic reduction:
In a small saucepan stir together 1 cup balsamic vinegar and 2 tablespoons honey. Bring to boiling; reduce heat. Simmer, uncovered, 25 to 30 minutes or until syrupy and reduced to 1/3 cup. Let cool. Store in an airtight container at room temperature up to 1 day.
Nutrition Facts
Per Serving:
230 calories; fat 8g; cholesterol 9mg; saturated fat 2g; carbohydrates 36g; mono fat 5g; poly fat 2g; insoluble fiber 4g; sugars 17g; protein 5g; vitamin a 16226.1IU; vitamin c 41.7mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.4mg; folate 59.7mcg; vitamin b12 0.1mcg; sodium 265mg; potassium 782mg; calcium 105mg; iron 1.9mg.