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7Ingredients
70Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (4-5lbs)
- 1/3 cup butter (divided, melted)
- 2 Tbsp. brown sugar (optional)
- 1/4 tsp. pumpkin pie spice (or cinnamon)
- salt
- pepper
- 1/4 cup light cream
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium320mg13% |
| Potassium460mg13% |
| Protein2g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A250% |
| Vitamin C40% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(5)
Ileene C. 4 years ago
Very delicious. I used whipped cream intead for the cream. I used nutmeg instead of cinnamon. I put lots of butter and added salt and pepper. I used a fork to scratch the inside of the butternut squash to make sure the nutmeg butter etc.. soaked in.
Isabel Garcia 4 years ago
It actually turned out very good but the only difference was I used my pressure cooker to soften up the butternut squash. Besides that I love it !
Constance Steele 5 years ago
This was easy and delicious. I didn't add the brown sugar because I am cutting back on sugar and it was great! I even roasted the seeds and sprinkled it on my squash to give it a crunchy touch, yummy!