Mashed Maple Squash

2 Reviews
From: EatingWell Magazine March/April 2007

Acorn squash makes a sweet substitute for potatoes in this easy mash. Use a serrated grapefruit spoon to get all the seeds and stringy fibers out of the inside of the squash.

Ingredients 2 servings

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  • 1 acorn squash, (1 1/4 pounds), halved and seeded
  • 2 tablespoons pure maple syrup
  • 1 teaspoon butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Preparation

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  • Ready In

  1. Preheat oven to 400 °F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.
  3. Scrape the soft squash flesh into a medium bowl. Stir in syrup, butter, cinnamon and salt with a fork, mashing the squash until somewhat smooth.

Nutrition information

  • Serving size: 2/3 cup
  • Per serving: 156 calories; 2 g fat(1 g sat); 3 g fiber; 36 g carbohydrates; 2 g protein; 37 mcg folate; 5 mg cholesterol; 17 g sugars; 0 g added sugars; 851 IU vitamin A; 24 mg vitamin C; 96 mg calcium; 2 mg iron; 300 mg sodium; 792 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch

Reviews 2

February 14, 2012
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By: EatingWell User
Tasty and SImple Made this as a side dish. Squash takes a while to roast and scooping the squash out takes some time, but the results are pretty tasty. On the sweet side, sometimes stringy if your squash is stringy. Pros: Few ingredients Cons: Roasting squash takes almost an hour
September 16, 2009
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By: alexandra.west
Yummy! My son has a milk and milk intolerance, so I substituted soy-free Earth Balance for the butter. It turned out great. The cinnamon adds a really nice touch, and the tip regarding using the grapefruit spoon was very helpful.