Creamy Butternut Squash

Smoked-Maple-Butternut-Squash-2David and I are really trying to eat better this year. That means that it is time for some new recipes to hit the books. This week I decided to try a vegetable that we hardly ever eat. I think I have prepared butternut squash only one other time in my life. 

I decided to try butternut squash after researching fruits and vegetables looking for the best in the bunch. I did not know this but some health experts consider butternut squash to be a power food.  It is low in fat but high in fiber. It also has vitamin B6, vitamin C and loads of  of potassium as well as high levels of  beta-carotene.   The kicker is that it only contains 82 calories per cooked cup. 

I had no idea how to cook this squash, but I assumed that it was similar to the small pie pumpkins I bake when making pumpkin bread and other pumpkin items.


  • Preheat oven to 400 degrees
  • Wash and then cut squash in half (longways).
  • Remove the seeds
  • Sprinkle with nutmeg
  • Sprinkle with cinnamon
  • Place on a baking sheet (insides facing down)
  • Bake for 35 minutes (or until you can insert a fork into it without force)
  • Let cool for 5 minutes.
  • Then peel the cooked squash away from the skin. The skin is very easy to remove once cooked. If you prefer you can peel the squash prior to cooking.
  • Add 1 tablespoon of butter or coconut oil
  • Add salt and pepper to taste.
  • You may even want to add additional cinnamon and nutmeg.
  • Place into a bowl and beat into the consistency of mashed potatoes.

My daughter said that this tasted like  pumpkin pie and she ate every bite. I found it to be very tasty. It also turned out to be very smooth and creamy.

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