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Butternut Squash Whip




Source of Recipe


rick


Recipe Introduction


servings 6
points 2 (1/2 cup)
Preheat oven to 400ºF
Slice squash in half lengthwise, and remove seeds with a spoon. Place in a baking dish and fill dish water quarter of the way with water.
Bake uncovered for 30 minutes, or until a knife can easily slide easily into and out of the squash. Remove from oven and allow to cool.
Scrape squash out of the skin and into a mixer or bowl. Add the remaining ingredients and whip until mashed consistency.
Place in a sauce pan and reheat, adding salt and pepper to taste.

Nutritional Analysis:
Calories: 90; Fat Calories: 35 ; Total Fat: 4g; Saturated Fat: 2.5g; Carbohydrates: 13g; Protein: 1g; Cholesterol: 10mg; Sodium: 5mg