Enjoy Healthy Fall Recipes (Continued)

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Roasted Butternut Squash with Pecans

Serving Size: 1/2 cup
Makes: 6 servings
Prep Time: 5 minutes

Ingredients:
1 large butternut squash, cut in half lengthwise, seeds discarded (2 pounds)
Cooking spray
2 teaspoons margarine, divided
1 tablespoon brown sugar, divided
1/4 cup chopped pecans

Directions:
Preheat oven to 400 degrees
Spray both sides of squash with cooking spray and place face down in a glass baking dish. Bake for 45 minutes.
In a small bowl, mix 1 teaspoon margarine and 1 1/2 teaspoons brown sugar and microwave for 30 seconds to melt margarine. Add pecans and mix well. Spread mixture on a small baking sheet and bake for 3 minutes to toast nuts.
Remove squash from oven. Scoop squash meat into a large bowl; discard skins. Add remaining margarine and brown sugar and whip with a whisk until smooth. Fold in pecans.

Nutrition Information: 98 Calories, 45 Calories from Fat, 5g Total Fat, 1g Saturated Fat, 20mg Sodium, 14g Total Carbohydrate, 2g Dietary Fiber, 5g Sugars, 1g Protein 1g
Exchanges: 1 Starch, 1/2 Fat

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Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org/.

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