Mashed Squash with Caramelized Onions
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.
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.
1 starch, 1 vegetable, 2 fat