Acorn squash makes a sweet substitute for potatoes in this easy mash. Use a serrated grapefruit spoon to get all the seeds and stringy fibers out of the inside of the squash.
- 1 acorn squash (1 1/4 pounds), halved and seeded
- 2 tablespoons pure maple syrup
- 1 teaspoon butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray.
- Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.
- 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.
Per serving: 156 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 36 g carbohydrate; 2 g protein; 3 g fiber; 299 mg sodium; 790 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value), Potassium (22% dv), Magnesium (18% dv), Vitamin A (15% dv).
2 1/2 Carbohydrate Serving(s)
Exchanges: 2 1/2 starch
Recipe by EatingWell.com. © Meredith Corporation. All rights reserved. Used with Permission.