SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Citrusy Mashed Squash with Toasted Pecans

Makes: 6 to 8 servings Yield: 6 cups
Prep 15 mins Cook 20 mins
Citrusy Mashed Squash with Toasted Pecans
Ingredients
  • 3  pounds  butternut squash, peeled, seeded, and cut into chunks
  • 2  tablespoons  butter
  • 1/3  cup  sour cream or 1/2 cup mascarpone cheese
  • 1/4  cup  maple syrup
  • 2  teaspoons  finely shredded orange peel
  • 2  teaspoons  finely shredded lemon peel
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  snipped fresh sage
  • 1/2  cup  pecan halves, toasted and coarsely chopped
  •  Sliced green onions and/or fresh sage leaves and finely shredded orange and lemon peel
Directions

1. 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.

2. 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.

3. Top with pecans, green onions and/or sage leaves, and additional citrus peel.

Nutrition Facts (Citrusy Mashed Squash with Toasted Pecans)
  • Servings Per Recipe 6,
  • cal. (kcal) 176,
  • Fat, total (g) 9,
  • chol. (mg) 12,
  • sat. fat (g) 3,
  • carb. (g) 25,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 2,
  • vit. A (IU) 15014,
  • vit. C (mg) 34,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 258,
  • Potassium (mg) 579,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe