Creamed Butternut Squash
by Michelle Jones

While this recipe is a bit higher in fat than most of our recipes, I think the healthy squash makes up for having a little butter. You can always use reduced calorie margarine instead, to reduce the fat if you wish, but many nutritionists say real butter is actually  healthier for us.

Ingredients:

2 small-medium sized butternut squash
4 T. butter, softened
Dash of salt and pepper
Zest of 1 orange
3 T. honey
Pinch of cinnamon

Directions:

* Cut the squash into halves, lengthwise. Remove the seeds and rub half of the butter all over the insides. Add a dash of salt and pepper and bake (skin side down) at 350 degrees for 30-40 minutes, until tender.

* When the squash is done, remove from oven and scoop out the insides (probably a good idea to let it cool a bit). Put in a food processor with the remaining ingredients and blend well.

* Makes about 6 servings, and this is what my new recipe software program provided... I hope this helps!

Serving size 1/6 of prepared recipe

Calories 127
Fat 8 g.
Sat. Fat 0g.
Chol. 20 mg.
Sodium 79 mg.
Carbs 15g.
Fiber 1g.
Sugars 8 g.
Protien 1g.

*  *  *

Source: Cooking 911