Butternut Squash - awesome recipe!!

dargytaylor

I made this the other night, and have now had it 3 days in a row. Soooo good!

Small changes I made:
mixed all in a big bowl, then put onto the baking sheet
I don't have a food processor so I put mine in a blender and blended with the milk. This came out so creamy, just like baby food!

Cals: 139
Fat: 3
Protein: 2
Carbs: 27
Fiber: 2
Sodium: 181
Sugar: 6

skinnykitchen.com
http://www.skinnykitchen.com/recipes/mashed-butternut-squash/

Yummy Mashed Butternut Squash with Weight Watchers
Points

This vibrant orange vegetable is delish and super
nutritious. Butternut squash is packed with fiber, vitamins
A and C.
This skinny recipe has only 139 calories, 3
grams of fat and 4 Weight Watchers POINTS PLUS
per serving. The full fat recipe has 297 calories but
contains a ton more fat, 17 grams. I brought the fat
grams way down by using reduced-fat milk and a
reduced- fat butter.

Prep Time: 15 minutes

Bake Time: 40 minutes

Ingredients
1 medium butternut squash (about 2 pounds)
2 tablespoons golden brown sugar
3 tablespoons reduced-fat butter or Smart Balance Light, melted
¼ teaspoon salt or to taste
¼ teaspoon fresh ground pepper
¼ cup reduced-fat milk, heated

Instructions
1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. (I like olive oil cooking spray)
2. Cut off the ends of the squash and discard. Peel the squash, cut it in half lengthwise and remove the
seeds. Cut the squash into ¾-inch cubes and place on the prepared baking sheet. Sprinkle the brown sugar
evenly over the top of the squash. Spoon the melted butter evenly over the top. Sprinkle with salt and
pepper. Toss together all of the ingredients and spread in a single layer.
3. Place in oven and roast for 40 minutes or until the squash is tender. Using a spatula, turn over the
squash after 20 minutes.
4. In a food processor fitted with a metal blade, place the cooked squash, the pan liquids, and the warmed
milk. Pulse until the squash is coarsely pureed. If you don’t have a food processor, place everything in a
medium size bowl. Using a potato masher or the back of a fork, mash the cubes of squash until pureed.
5. Serve hot.

Serves 5 (½ cup) servings