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Title: Whipped Squash
Categories: Vegetable
Yield: 6 Servings
| Squash, butternut; (about 2 1/2 lbs) peeled, seeded, & cubed | ||
| 3 | c | ;water |
| 1/2 | ts | ;salt, optional, divided |
| 2 | tb | Butter/margarine |
| 1 | tb | Sugar, brown |
| 1/8 | ts | Nutmeg; to 1/4 ts. |
In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. Drain; transfer to a mixing bowl. Add butter, brown sugar, nutmeg and remainng salt if desired; beat until smooth.
Diabetic Exchanges: One 1/2 cup serving (prepared with margarine and without salt) equal 1 starch, 1/2 fat, also, 86 calories, 37 mg sodium, 9 cholesterol, 14 gm carbohydrate, 1 gm protein, 4 gm fat.