Ingredients
- Canola oil
- 1 2-pound butternut, buttercup or acorn squash
Cooking Directions
Step 1
Preheat oven to 400°F. Brush a rimmed baking sheet with oil.
Step 2
Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.
Step 3
Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.
Nutrition Info
- Serving:
- Calories: 77
- Carbohydrates: 20g
- Fat: 0g
- Protein: 2g
- Dietary Fiber: 5g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 547mg
- Sodium: 8mg
- Exchanges: 1/2 cup = 1 vegetable
- Carbohydrate Servings: 1