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I found this recipe in a magazine years ago and thought it was the best squash dish I’d ever tasted. When I serve it to guests, they always agree. –Fran Swartzentruber of Sebring, Ohio
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 2/3 cup equals 180 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 349 mg sodium, 36 g carbohydrate, 9 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Gingered Butternut Squash in Light & Tasty October/November 2006, p15
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Reviewed on Nov. 27, 2011 by jkjkjksend
If I make these again I would make sure to hand mash them instead of using a beater. With the beater, it became more of a soup then being mashed squash. It still tasted good and soup is a nice change now and again so I guess it depends on how you want to do it.
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