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    You are in: Home / Recipes / Sweet Roasted Marrow (Squash) Wedges Recipe
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    Sweet Roasted Marrow (Squash) Wedges

    Average Rating:

    4 Total Reviews

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    • on August 01, 2009

      Tasty recipe. I used half the sugar as someone suggested and wouldn't add more than that. Thanks.

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    • on January 14, 2009

      Very nice. Tasty. Easy to prepare as well. I used 1/2 recommended sugar and it was sweet enough for me. If you have an older marrow with tough skin, it may be better to peel the marrow before cooking. However if you leave the skin on and you don't want to eat it, the cooked marrow comes off the skin very easily.

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    • on April 29, 2007

      Karen, this is delicious! Used Zucchini and sliced it. Excellent blend of garlic, oil and sugar. Loved it! Made for PAC Sprg07.

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    • on October 29, 2006

      Very tasty! This was a very different way for me to eat squash (marrow). My family has always baked them in butter and brown sugar or maple syrup or served it pureed with butter and a sweetener. (I actually find their method of preparation too sweet.) Your use of garlic and olive oil really intrigued me and I'm glad that I gave it a try. I really enjoyed the contrast of sweet and savory. I think that the flavor of the marrow was highlighted by the roasting and simple seasonings. I'll prepare it this way again. Thanks Karen Pea.

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    Nutritional Facts for Sweet Roasted Marrow (Squash) Wedges

    Serving Size: 1 (8 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 60.8
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 0.5 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.1 g

    The following items or measurements are not included:

    vegetable marrows

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