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Mashed Maple Squash
Saturday, January 5, 2013
Mashed Maple Squash
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.
2 servings, 2/3 cup each
1 1/4 hours
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.
5 mg cholesterol;
sodium; 790 mg potassium.
: Vitamin C (40% daily value), Potassium (22% dv), Magnesium (18% dv), Vitamin A (15% dv).
2 1/2 starch
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