Citrusy Mashed Squash with Toasted Pecans
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Citrusy Mashed Squash with Toasted Pecans
Directions
- 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 ,
- 9 g fat
- (3 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 12 mg chol. ,
- 258 mg sodium ,
- 25 g carb. ,
- 4 g fiber ,
- 10 g sugar ,
- 2 g pro.