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. Source: EatingWell Magazine, January/February 2016

Molly Stevens


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; 9.6 g total fat; 1.4 g saturated fat; 202 mg sodium. 698 mg potassium; 24.4 g carbohydrates; 3.8 g fiber; 7 g sugar; 2.1 g protein; 634 IU vitamin a iu; 24 mg vitamin c; 42 mcg folate; 73 mg calcium; 1 mg iron; 62 mg magnesium;