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Creamed
Butternut Squash
by
CookingLow-Fat.com
While this recipe is
a bit higher in fat than most of our recipes, I think the healthy squash makes
up for having a little butter. You can always use reduced calorie margarine
instead, to reduce the fat if you wish, but many nutritionists say real butter
is healthier for us.
Ingredients:
2 small-medium sized butternut squash
4 T. butter, softened
Dash of salt and pepper
Zest of 1 orange
3 T. honey
Pinch of cinnamon
Directions:
Cut the squash into halves, lengthwise. Remove the seeds and rub half of the
butter all over the insides. Add a dash of salt and pepper and bake (skin side
down) at 350 degrees for 30-40 minutes, until tender.
When the squash is done, remove from oven and scoop out the insides (probably a
good idea to let it cool a bit). Put in a food processor with the remaining
ingredients and blend well.
Makes about 6 servings, and this is what my new recipe software program
provided... I hope this helps!
Serving size 1/6 of prepared recipe
Calories 127
Fat 8 g.
Sat. Fat 0g.
Chol. 20 mg.
Sodium 79 mg.
Carbs 15g.
Fiber 1g.
Sugars 8 g.
Protein 1g.
Source: Cooking 911
Contributed by Michelle Jones, editor of Cookinglow-fat.com and founder of Blessings for Life, a monthly E-zine dedicated to encouraging the family.