Baked Butternut Squash
Source: EatingWell.com, October 2017
To make ahead: Place the cooled baked squash in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.
Serving Size: 1/2 cup
76.5 calories; protein 1.7g 3% DV; carbohydrates 19.9g 6% DV; exchange other carbs 1.5; dietary fiber 3.4g 14% DV; sugars 3.7g; fat 0.2g; saturated fatg; vitamin a iu 18081.3IU 362% DV; vitamin c 35.7mg 60% DV; folate 45.9mcg 12% DV; calcium 81.7mg 8% DV; iron 1.2mg 7% DV; magnesium 57.8mg 21% DV; potassium 598.7mg 17% DV; sodium 6.8mg; thiamin 0.2mg 17% DV.