Spices, such as cinnamon, nutmeg and mace, turn this butternut squash into a truly appetizing side.
—ELEANOR DAVIS SUN LAKES, AZ
PREP: 1 1/4 HOURS • BAKE: 35 MIN. • MAKES: 9 SERVINGS
1 large butternut squash (5 to 6 pounds)
1 tablespoon brown sugar
1 tablespoon 2% milk
1 tablespoon orange juice concentrate
1 tablespoon butter
1 tablespoon maple syrup
1 tablespoon honey
1 teaspoon grated orange peel
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 teaspoon pepper
1. Cut squash in half; discard seeds. Place squash cut side down in a 13-in. x 9-in. baking pan; add 1/2 in. of hot water. Cover and bake at 350° for 55-65 minutes or until squash is tender. Cool to room temperature.
2. Meanwhile, in a large bowl, combine the remaining ingredients. Remove squash from shell and add to bowl; mash until smooth. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-45 minutes or until heated through.
PER SERVING 3/4 cup equals 141 cal., 2 g fat (1 g sat. fat), 3 mg chol., 151 mg sodium, 33 g carb., 8 g fiber, 2 g pro. Diabetic Exchange: 1 1/2 starch.