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Butternut Squash Recipe

For a wonderful fall side dish for any meal. The squash has so much flavor with the brown sugar and allspice.—Salem Cross Inn, , West Brookfield, Massachusetts

This recipe is:

Diabetic Friendly

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Butternut Squash Recipe

Prep: 20 min. Cook: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

6 cups cubed peeled butternut squash
3 tablespoons butter
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon white pepper

Directions

Place squash in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
In a large bowl, mash the squash with butter, brown sugar, salt, allspice and pepper until blended. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 177 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 445 mg sodium, 33 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Butternut Squash in Worldwide Country Tours Country Miler March/April 2008