spring 2012

mashed butternut squash.

by kelly march 5, 2012 gluten-free, less than $1.50 per serving, recipes

This recipe is for…

1. Those of you with enough discipline to just say no to potatoes.

2. Those of you looking for a side dish your entire family, including your adorable 10 month old baby or sweet great grandma who may both be short in the teeth department, will eat.

3. Those of you who enjoy squash.

That’s not you? How about…

4. Those of you who like butter and brown sugar.

I’m fairly certain that covers just about everyone…so here we go.

Part of the way I save money on squash is by buying them whole (instead of pre-cubed) and doing the work ahead of time to peel, seed and cube them.

So once you get the squash cut, roast them with butter, brown sugar, salt and pepper. Easy breezy…

Dump everything (including the juices) into a food processor or blender and top with a little half and half or milk.

And voila! A great alternative to mashed potatoes, and one everyone will be sure to enjoy.

Mashed Butternut Squash

(serves 4)

What You’ll Need:

1 large butternut squash (about 2-2.5 pounds)

2 tablespoons butter, melted

3 tablespoons brown sugar

salt and pepper

3 tablespoons half and half or whole milk

Instruction

Preheat the oven to 400 degrees.

Cut off the ends of the squash. Peel, then cut the squash in half lengthwise and remove the seeds. Cut squash into small cubes (about 1/2-3/4 inch) and place them on a baking sheet. Pour butter on top, then add brown sugar, salt and pepper. Toss the squash around to coat the pieces and then spread in a single layer. Roast for 30 minutes, or until squash is tender.

Transfer squash with the pan juices to a food processor, add half and half or milk, and puree until smooth (about the consistency of mashed potatoes). Season with salt and pepper if needed. Also, if you feel the squash is too thick you can thin with milk or water.

TOTAL: $3.75 or $.94 per serving.

Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.

Nutrition:

193 calories per serving

7 grams of fat

34 carbs

3 grams protein

5 grams of fiber

Mosey on over to Facebook and let me know what you think!

from the comments, back then.

frugalfeeding march 5, 2012

Yummy! It is almost soup like – I like

Wyndi march 8, 2012

Gonna totally make this, mainly for my 6 month old. He loves him some squash. Hope I can get everyone else to eat it too. It sounds so tasty!
Nice and healthy too! Thanks for your awesome recipes!

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