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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