- Makes: 4 servings
- Prep 25 mins
- Cook 15 mins
butternut squash, peeled, halved, seeded, and cut into 1-1/2-inch cubes (3 cups)
aged white cheddar cheese, coarsely shredded (1/2 cup)
snipped fresh sage or 1/2 teaspoon dried sage, crushed
pure maple syrup
turkey bacon, cooked according to package directions
- In a covered medium saucepan, cook squash cubes in enough boiling water to cover about 15 minutes or until tender; drain and return squash to hot saucepan.
- Using a potato masher or electric mixer, mash drained squash. Stir in the cheese, sage, and syrup. Chop the cooked turkey bacon and sprinkle atop squash.
(Cheddar-Maple Squash)Servings Per Recipe 4, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 10981, vit. C (mg) 22, High-Fat Meat () 1, fiber (g) 2, sugar (g) 5, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Starch () 1, Fat, total (g) 6, Carb Choice () 1, chol. (mg) 22, pro. (g) 6, iron (mg) 1, carb. (g) 16, Potassium (mg) 412, calcium (mg) 162, cal. (kcal) 136, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 183, sat. fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Niacin (mg) 1