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Mashed Butternut Squash (Diabetic)

Published: Friday, October 11, 2019

1 lb. raw butternut squash, peeled and cubed

2 Tbsp. unsalted butter, softened

¼ c. grated Parmesan cheese

1 tsp. kosher salt

1 tsp. minced garlic

Place squash cubes in a large microwave-safe bowl. Add ½ cup water, cover and microwave for 15 minutes, until tender. Drain.

Place the cooked squash, along with the remaining ingredients, in a food processor. Process until smooth, 1-2 minutes, stopping to scrape the sides with a spatula as needed.

Serve immediately. Leftovers will keep in the refrigerator 3-4 days. —4 servings.

• Exchange (per serving): 118 calories, 7 g fat, 3 g protein, 12 g carbohydrate, 3 g fiber, 378 mg sodium.

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