Baked Butternut Squash

(originally made 10/2005)

My sister's boyfriend brought up several butternut squash this weekend. I've never had it before, but knew I didn't like the smell of it when I fed it to Jake as baby food LOL.

Found this recipe in L&T. I thought it was very good, almost candied, and it's only 2 WW points per 2/3c serving!

Baked Butternut Squash

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (2 pound) butternut squash
2 tablespoons butter -- melted
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
6 teaspoons brown sugar -- divided

Cut squash in half lengthwise; discard seeds. Brush squash halves with
butter. Combine the salt, cinnamon, nutmeg and pepper; sprinkle over
squash halves. Place 2 teaspoons brown sugar in each half. Sprinkle
remaining brown sugar over cut sides of squash. Place in an 11-in. x 7-in.
baking dish coated with nonstick cooking spray. Cover and bake at 350' for
40 minutes. Uncover; bake 15-25 minutes longer or until squash is tender.
Serving Size : 6

"Taste of Home's Light & Tasty (October/November 2004)"

NOTES : Nutritional Analysis: One serving (2/3 cup cooked squash)
equals 106 calories, 4 g fat (2 g saturated fat), 10 mg
cholesterol, 144 mg sodium, 19 g carbohydrate, 4 g fiber,
1 g protein.


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