Citrusy Mashed Squash with Toasted Pecans
pounds butternut squash, peeled, seeded, and cut into chunks
cup sour cream or 1/2 cup mascarpone cheese
cup maple syrup
teaspoons finely shredded orange peel
teaspoons finely shredded lemon peel
teaspoon ground black pepper
tablespoons snipped fresh sage
cup pecan halves, toasted and coarsely chopped
- In a 5- or 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 16 to 17 minutes or until tender when pierced with a fork. Drain.
- Meanwhile, melt the butter in a heavy skillet over medium heat, whisking frequently until golden brown, 5 to 6 minutes. Transfer half the squash mixture to a food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt and pepper. Cover and process until smooth. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.
- Top with pecans, green onions and/or sage leaves, and additional citrus peel.
Nutrition Facts(Citrusy Mashed Squash with Toasted Pecans)
- Per serving:
- 176 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 12 mg chol.,
- 258 mg sodium,
- 25 g carb.,
- 4 g fiber,
- 10 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet