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Acorn Squash Puree

“I created this recipe to have a healthy alternative to go along with our Thanksgiving meal. It's been a favorite that everyone loves.” Ann Hennessy - Burnsville, Minnesota
Acorn Squash Puree
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  • Total Time
    Prep: 1 hour Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 4 medium acorn squash
  • 8 ounces fat-free cream cheese, cubed
  • 1/2 cup fat-free milk
  • 2 tablespoons reduced-fat butter, melted
  • 2 tablespoons dried minced onion
  • 2 tablespoons minced chives
  • 2 teaspoons dried basil
  • 3 tablespoons chopped pecans

Directions

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly.
  • Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended.
  • Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts
3/4 cup: 160 calories, 4g fat (1g saturated fat), 8mg cholesterol, 187mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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