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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Nutty Butternut Squash

Source: American Diabetes Association from Healthy Calendar Diabetic Cooking

Creamy whipped butternut squash with a pecan crunch.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	170.8

Total Carbs	22.3 g

Dietary Fiber	5.2 g

Sugars	11.6 g

Total Fat	9.5 g

Saturated Fat	3.7 g

Unsaturated Fat	1.1 g

Potassium	20.3 mg

Protein	2.0 g

Sodium	450.4 mg

Dietary Exchanges 9.5 Fat, 1.7 Vegetables, 0.1 Other Carbs, 1.4 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb butternut squash 1.0
1 each cooking spray 2.0
2 tsp margarine 1.0
1 tbsp brown sugar 0.25
0 1/4 cup chopped pecans

Directions

Preheat oven to 400 degrees F.
Place squash in a glass baking dish, sprayed with cooking spray. Bake, covered until tender, about 30 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. Add remaining margarine and brown sugar and whip with a whisk until smooth. Fold in pecans.