Mashed Maple Squash

From EatingWell: March/April 2007 — Subscribe Now!

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. "

2 servings, 2/3 cup each

Active Time: 15 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Ingredients

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

Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray.
Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.
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).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch