• 7 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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

Nutrition Facts

176 calories; 9 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 12 mg cholesterol; 258 mg sodium. 579 mg potassium; 25 g carbohydrates; 4 g fiber; 10 g sugar; 2 g protein; 0 g trans fatty acid; 15014 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;

Reviews

7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1