Citrusy Mashed Squash with Toasted Pecans
- 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