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Butternut Squash Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. In a large bowl, mash the squash with butter, brown sugar, salt, allspice and pepper until blended. Yield: 6 servings.
Originally published as Butternut Squash in Worldwide Country Tours Country Miler March/April 2008

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.

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Reviewed Jul. 28, 2010

hard to find recipes for butternut squash

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