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)
  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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