Mashed Winter Squash
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
winter squash
|
*
|
| ½ | teaspoon |
vegetable oil
|
|
| 1 ½ | tablespoons |
margarine
cut into pieces, |
|
| 1 | x |
cinnamon
ground, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
winter squash
|
*
|
| 2.5 | ml |
vegetable oil
|
|
| 23 | ml |
margarine
cut into pieces, |
|
| 1 | x |
cinnamon
ground, for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃) Cut each squash into lengthwise quarter; scoop out seeds and discard.
Score yellow meaty part of each quarter with a knife.
Brush bottom of a shallow baking pan with the vegetable oil.
Place squash pieces in pan with remove skin from squash and put squash pulp into a bowl; beat until fluffy; add margarine and beat it in well.
If desired, garnish with sprinkle of cinnamon.
