Yummy Mashed Butternut Squash
This vibrant orange vegetable is yummy and super nutritious. Butternut squash is packed with fiber, vitamins A and C. I brought the fat grams way down by using reduced-fat milk and reduced-fat butter. Each serving has only 139 calories and 3 grams of fat.
Helpful Tips About this Recipe
Serves 5 (½ cup) servings
Food Facts
Butternut squash looks like a pear-shaped bat. The color of its smooth shell ranges from yellow to camel.  The origin of butternut squash is from Mexico and Central America.
Prep Tip
Mashed Butternut Squash can be prepared several days in advance and stored in the refrigerator until ready to heat and serve.
Shopping Tips
To save prep time, most supermarkets carry packages of cubed butternut squash. I found them in 8 oz packages. Just make sure you buy enough to equal 2 pounds.
Substitution Tip
Sweet potatoes can be used in this recipe instead of butternut squash. Be sure to peel them first.
WW Freestyle SmartPoints 5-Blue
WW SmartPoints 5-Green
WW POINTS PLUSÂ 3
Food Facts
Butternut squash looks like a pear-shaped bat. The color of its smooth shell ranges from yellow to camel.  The origin of butternut squash is from Mexico and Central America.
Prep Tip
Mashed Butternut Squash can be prepared several days in advance and stored in the refrigerator until ready to heat and serve.
Shopping Tips
To save prep time, most supermarkets carry packages of cubed butternut squash. I found them in 8 oz packages. Just make sure you buy enough to equal 2 pounds.
Substitution Tip
Sweet potatoes can be used in this recipe instead of butternut squash. Be sure to peel them first.
WW Freestyle SmartPoints 5-Blue
WW SmartPoints 5-Green
WW POINTS PLUSÂ 3
| SKINNY FACTS: for 1 serving 124 cal, 3g fat, 1g sat. fat, 1g chol, 2g protein, 25g carb, 5g fiber, 129mg sodium, 6g sugar |
Yummy Mashed Butternut Squash
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons golden brown sugar
- 3 tablespoons reduced-fat butter or Smart Balance Light, melted
- ¼ teaspoon salt or to taste
- ¼ teaspoon fresh ground pepper
- ¼ cup reduced-fat milk, heated
Instructions
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. (I like olive oil cooking spray).
- Cut off ends of the squash and discard. Peel squash, cut it in half lengthwise, and remove the seeds.  Cut the squash into ¾-inch cubes and place it on a prepared baking sheet. Sprinkle brown sugar evenly over the top of the squash. Spoon melted butter evenly over the top. Sprinkle with salt and pepper. Toss together all ingredients and spread in a single layer.
- Place in oven and bake for 40 minutes or until the squash is tender. Using a spatula, turn over squash after 20 minutes.
- In a food processor fitted with a metal blade, place cooked squash, pan liquids, and warmed milk.  Pulse until squash is coarsely pureed. If you don’t have a food processor, place everything in a medium-size bowl. Using a potato masher or the back of a fork, mash the cubes of squash until pureed.
- Serve warm.
Nutrition
Serving: 0.5cupCalories: 124kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 129mgFiber: 5gSugar: 6gBlue Smart Points: 5Green Smart Points: 5Plus Points: 3
Tried this recipe?Let me know how it was!