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Nutty Butternut Squash
Source: American Diabetes Association from Healthy Calendar Diabetic Cooking

Creamy whipped butternut squash with a pecan crunch.

Prep Time: 5 minutes
Cook Time: 48 minutes
Difficulty: Easy

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
1 Fat , 2 Vegetables , 1/2 Other Carbs , 1 1/2 Starch
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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2 lb  butternut squash
1 each  cooking spray
2 tsp  margarine
1 tbsp  brown sugar
0 1/4 cup  chopped pecans
  1. Preheat oven to 400 degrees F.
  2. Place squash in a glass baking dish, sprayed with cooking spray. Bake, covered until tender, about 30 minutes.
  3. In a small bowl, mix 1 teaspoon margarine and 1 1/2 teaspoons brown sugar and microwave for 30 seconds to melt margarine.
  4. Add pecans and mix well. Spread mixture on a small baking sheet and bake for 3 minutes to toast nuts.
  5. Remove squash from oven. Add remaining margarine and brown sugar and whip with a whisk until smooth. Fold in pecans.

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