Nutmeg Squash
Recipe: #19138
May 19, 2015
Categories: Side Dishes, Squash, Native American, Thanksgiving, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Its simple but amazingly good, I didn't use all the brown sugar"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (236.4 g)
- Calories 105.5
- Total Fat - 4.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.2 mg
- Sodium - 239 mg
- Total Carbohydrate - 17.3 g
- Dietary Fiber - 2.1 g
- Sugars - 11.6 g
- Protein - 1.9 g
- Calcium - 56.1 mg
- Iron - 0.7 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large sauce pan, cook squash covered in boiling water about 25 minutes or until tender. Drain.
Step 2
Scoop pulp from rind; discard rind.
Step 3
Mash pulp. If squash seems too thin, return to sauce pan; cook uncovered to desired consistency.
Step 4
Stir in butter, the brown sugar, salt and nutmeg.
Tips
No special items needed.
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