dish
Mashed Baked Butternut Squash with Lemon and Mint

6
Serves
204
Calories
13
Nutrients
13
Vitamins

Ingredients

3 pounds butternut squash
3 tablespoons olive oil
2 tablespoons grated lemon zest
1/2 teaspoon ground cinnamon

Cooking Instructions

1. Preheat the oven to 375°F. Prick the squash with the tip of a knife and place in a pan in the oven. Bake until tender when pierced, about 1 hour, depending on size.

2. Remove from the oven. When cool enough to handle, cut in half. Scoop out the seeds and fibers and discard. Scoop out the flesh and pass it through a food mill placed over a bowl, or mash it with a potato masher. It should yield approximately 3 cups of puree.

3. Warm the olive oil in a sauté pan over low heat. Add the onion and sauté until very soft, about 15 minutes. Add the pureed squash and season with salt and pepper. Add the lemon zest and cinnamon.

4. Cook over very low heat, stirring often, until dry, about 10 minutes. Transfer to a warm serving dish and sprinkle with mint, parsley or rosemary, if desired.

Serving Size: 3/4 cup

Nutrition Information

Number of Servings: 6
Calories
204
Protein
3 g
Total Carbohydrate
37 g
Dietary Fiber
9 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
14 g
Total Fat
7 g
Saturated Fat
1 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
6 %
Percent Calories from Carbohydrate
65 %
Percent Calories from Fat
28 %
Vitamin A
1775 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
59 mg
Vitamin D
0 IU
Folate
85 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
148 mg
Iron
2 mg
Phosphorus
113 mg
Potassium
996 mg
Sodium
12 mg
Zinc
1 mg