A touch of sherry vinegar brightens up this healthy mashed squash recipe. Buttercup squash will give it a bright orange color but any 3-pound winter squash, such as butternut or acorn, can be used in its place.

Molly Stevens
Source: EatingWell Magazine, January/February 2016


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.

  • Place squash cut-side down on the prepared pan. Bake until the flesh is very tender, 45 to 55 minutes.

  • Meanwhile, heat oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to medium-low; cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes more. Stir in vinegar and pepper and cook a few more minutes. Remove from heat, cover and keep warm.

  • When the squash is cool enough to handle, scrape the flesh into the skillet. Return to medium-low heat and mash, stirring to incorporate the onions.


Make Ahead Tip: Transfer to a lightly oiled baking dish, cover with foil and refrigerate for up to 1 day. To reheat, drizzle with 1 teaspoon olive oil, cover and bake in a 350°F oven for about 30 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

181 calories; protein 2.1g 4% DV; carbohydrates 24.4g 8% DV; exchange other carbs 1.5; dietary fiber 3.8g 15% DV; sugars 6.7g; fat 9.6g 15% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 634.2IU 13% DV; vitamin c 24mg 40% DV; folate 42.2mcg 11% DV; calcium 72.9mg 7% DV; iron 1.4mg 8% DV; magnesium 62mg 22% DV; potassium 698.1mg 20% DV; sodium 201.7mg 8% DV; thiamin 0.3mg 27% DV.