Acorn squash makes a sweet substitute for potatoes in this easy mash. Recipe courtesy of our friends at Green Mountain Farm Direct.\u00a0\u00a0
\n <\/p>\n
ACTIVE: 15 MIN TOTAL: 11\/4 HRS<\/p>\n
Use a serrated grapefruit spoon to get all the seeds and stringy fibers out of the
\n inside of the squash. (Shown with Maple-Glazed Chicken Breasts\u2014recipe
\n on eatingwell.com.)<\/p>\n
1 acorn squash (11\/4 pounds), halved and seeded
\n 2 tablespoons pure maple syrup
\n 1 teaspoon butter
\n 1\/4 teaspoon ground cinnamon
\n 1\/4 teaspoon salt<\/p>\n
1. Preheat oven to 400\u00b0F. Coat a 9-by-13-inch baking pan with cooking
\n spray.
\n 2. Place squash halves cut-side down in the prepared pan. Bake until soft,
\n about 50 minutes. Let cool for 10 minutes.
\n 3. Scrape the soft squash flesh into a medium bowl. Stir in syrup, butter,
\n cinnamon and salt with a fork, mashing the squash until somewhat smooth.
\n SERVES 2: 2\/3 CUP EACH
\n Calories 156, Fat 2g (sat 1g), Cholesterol 5mg, Carbs 36g, Total sugars 17g
\n (added 12g), Protein 2g, Fiber 3g, Sodium 300mg, Potassium 792mg.
\n Nutrition bonus: Vitamin C (40% daily value), Potassium (23% dv),
\n Magnesium (18% dv), Vitamin A (17% dv).<\/p>\n