Creamy Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Butternut Squash (Med - 4 Cubs Cubed)2 Tbsp Light Sour Cream1 Tbsp Smart Balance Omega SpreadSalt to taste
Cut off each end of the butter nut squash, and slice into 3 sections. Peel the sections with a knife, and scoop the seeds. Then slice into small cubes. This should make about 4 cups.
Boil water in a large pot, and put in the squash cubes. Boil for about 10 - 20 minutes, until the squash slides off a fork when pierced.
Strain Squash, do not rinse.
Place into a mixing bowl, mix to your desired texture, and add the butter, and sour cream and salt to taste. You can experiment with how much you put in. Finished, it should be about 2 cups, 1 cup per serving.
Number of Servings: 2
Recipe submitted by SparkPeople user INTOTHEPRETEND.
Boil water in a large pot, and put in the squash cubes. Boil for about 10 - 20 minutes, until the squash slides off a fork when pierced.
Strain Squash, do not rinse.
Place into a mixing bowl, mix to your desired texture, and add the butter, and sour cream and salt to taste. You can experiment with how much you put in. Finished, it should be about 2 cups, 1 cup per serving.
Number of Servings: 2
Recipe submitted by SparkPeople user INTOTHEPRETEND.
Nutritional Info Amount Per Serving
- Calories: 219.0
- Total Fat: 5.9 g
- Cholesterol: 5.0 mg
- Sodium: 659.4 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 12.0 g
- Protein: 4.6 g
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