Butternut Squash

Makes: 
4 servings
Utensil: 
Saladmaster Food Processor
9" Small Skillet with Cover
Rate Recipe: 
Contributed By: 
The Saladmaster® Guide to Healthy and Nutritious Cooking Cookbook

Ingredients

1
large
butternut squash, about 2 pounds (907 g)
12
teaspoon
butter, or vegan spread
(5
g)
14
teaspoon
nutmeg
(1.25
mL)
14
teaspoon
cinnamon
(1.25
mL)
Directions: 
  1. Quarter squash lengthwise and remove seeds.
  2. Shredd squash using Cone #1 (placing rind away from Cone to peel). Transfer to skillet, cover and cook over medium-low heat until Vapo-Valve™ clicks. Reduce heat to low and cook about 15 minutes. Add butter, nutmeg and cinnamon and stir to blend. Serve hot.
Nutritional Information per Serving
Calories: 
116
Total Fat: 
2g
Saturated Fat: 
1g
Cholesterol: 
3mg
Sodium: 
9mg
Total Carbs: 
27g
Dietary Fiber: 
5g
Sugar: 
5g
Protein: 
2g

Directions

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