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Mashed Maple Squash

March/April 2007

Your rating: None Average: 4.2 (34 votes)

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.



READER'S COMMENT:
"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. "
Mashed Maple Squash

Makes: 2 servings, 2/3 cup each

Active Time:

Total Time:

Preparation

  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

Per serving: 156 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 36 g carbohydrates; 2 g protein; 3 g fiber; 299 mg sodium; 790 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Potassium (22% dv), Magnesium (18% dv), Vitamin A (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
2
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Spring
Fall
Winter
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Publication
March/April 2007
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