Photo: K8
Estimated Nutrition (whole recipe, rough)
340
Calories
20g
Protein
13g
Fat
39g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds winter squash, peeled and cubed, or two 10-ounce packages thawed frozen winter squash
- 1/2 cup finely chopped onion
- 1 tablespoon margarine
- 1/2 cup light sour cream
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of ground nutmeg
Directions
1
Cook fresh squash in a pot of boiling water until tender.
2
Drain well and mash or put through a food mill.
3
If you use thawed frozen mashed squash, cook according to the package instructions.
4
Preheat the oven to 400 degrees F.
5
Prepare a 1-quart casserole with non-stick pan spray.
6
In a small skillet, saute the onion in margarine until tender, about 5 minutes. Add the squash, sour cream, salt, and pepper; mix well.
7
Turn into the prepared casserole and sprinkle with nutmeg.
8
Bake, uncovered, 35 to 45 minutes. Serve hot.
Recipe sourced from
fandom