Ingredients: 1 butternut squash (about 2-1/2 pounds), peeled, seeded & cubed 3 cups water 3/4 tsp salt, divided 2 Tbsps butter 1 Tbsp brown sugar Directions: In a saucepan over medium heat, bring squash, water and 1/2 teaspoon of salt if desired to a boil. Reduce heat; cover and simmer for 20 minutes or until the squash is tender. Drain; transfer to a bowl. Add butter, brown sugar, nutmeg and remaining salt if desired; beat until smooth. Yield: 6 servings
A gluten free and low carb alternative to traditional lasagna! Perfect for the harvest season. Lasagna Stuffed Spaghetti Squash on chocolatesalad.com // holy mother of delicious dinner!!! I switched out the cottage cheese for ricotta and ground meat for turkey sausage ... AMAZING!! Cook-time depends on size of your squash
Makeover Favorite Corn Bake Recipe -"My family loves this dish—even my picky 5-year-old," says RuthAnn Clore of West Peoria, Illinois. Our Test Kitchen helped her slash the fat in her recipe for a sweet corn bake with fewer calories but all the flavor of the original.
Mashed Butternut Squash with Maple Syrup and Cinnamon