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Heidi Vawdrey takes advantage of fabulous fall produce by baking up this scrumptious side dish in Riverton, Utah. Lightly seasoned with cinnamon, nutmeg and brown sugar, the squash offers plenty of harvest-fresh flavor.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (2/3 cup cooked squash) equals 106 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 144 mg sodium, 19 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Baked Butternut Squash in Light & Tasty October/November 2004, p21
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Reviewed on Nov. 26, 2011 by grammie75
This was excellant just the way it was!
Reviewed on Sep. 06, 2011 by ChandiP
I thought this turned out perfect. I will definitely make again with other types of squash.
Reviewed on Oct. 25, 2010 by cafritz
I changed this recipe just a tad, by peeling the squash, and cutting it into 2 inch cubes. I used acorn squash in place of the butternut a few times and it came out great. The guys at my husbands deer camp think this is a fantastic recipe.
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