Mashed Butternut Squash with Cheddar

  • Yield: 4 servings


1large butternut squash or 3 cups leftover mashed squash
1cup (4-ounces) shredded sharp Cheddar cheese
1/4cup milk


  1. Preheat oven to 400F. Cut squash in half lengthwise. Place halves in roasting pan, cut sides down. Add an inch of water. Bake 40 minutes, or until squash is tender. Let squash cool. With a spoon scrape squash pulp out; discard skins.
  2. Mash pulp with a potato masher. Add cheese and enough milk to get a creamy consistency.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 0.20
  • Fat 10g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 200mg
  • Potassium 1340mg
  • Carbohydrate 49g
  • Fiber 15g
  • Sugars 10g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 1020%
  • Vitamin C 110%
  • Calcium 40%
  • Iron 15%