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.
181 calories; protein 2.1g; carbohydrates 24.4g; dietary fiber 3.8g; sugars 6.7g; fat 9.6g; saturated fat 1.4g; vitamin a iu 634.2IU; vitamin c 24mg; folate 42.2mcg; calcium 72.9mg; iron 1.4mg; magnesium 62mg; potassium 698.1mg; sodium 201.7mg; thiamin 0.3mg.