Acorn squash makes a sweet substitute for potatoes in this easy mash. Recipe courtesy of our friends at Green Mountain Farm Direct.
ACTIVE: 15 MIN TOTAL: 11/4 HRS
Use a serrated grapefruit spoon to get all the seeds and stringy fibers out of the
inside of the squash. (Shown with Maple-Glazed Chicken Breasts—recipe
on eatingwell.com.)
1 acorn squash (11/4 pounds), halved and seeded
2 tablespoons pure maple syrup
1 teaspoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking
spray.
2. Place squash halves cut-side down in the prepared pan. Bake until soft,
about 50 minutes. Let cool for 10 minutes.
3. Scrape the soft squash flesh into a medium bowl. Stir in syrup, butter,
cinnamon and salt with a fork, mashing the squash until somewhat smooth.
SERVES 2: 2/3 CUP EACH
Calories 156, Fat 2g (sat 1g), Cholesterol 5mg, Carbs 36g, Total sugars 17g
(added 12g), Protein 2g, Fiber 3g, Sodium 300mg, Potassium 792mg.
Nutrition bonus: Vitamin C (40% daily value), Potassium (23% dv),
Magnesium (18% dv), Vitamin A (17% dv).
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