Cranberry Butternut Squash Recipe

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Cranberry Butternut Squash
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Ingredients:

Directions:

  1. Put squash in a stockpot; add enough water to cover half of the squash. Cover and bring to a boil over medium heat. Cook until squash is tender when pierced with a fork.
  2. Drain; mash squash until smooth. Add remaining ingredients. Cook on low heat for 10 minutes or
  3. Until heated through.
  4. Makes 12 1/2-cup servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.78 Kcal (455 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 9.7mg 0%
Potassium 266.52mg 6%
Total Carbs 25.82g 9%
Sugars 15.51g 62%
Dietary Fiber 1.57g 6%
Protein 0.76g 2%
Vitamin C 15.9mg 26%
Vitamin A 0.8mg 25%
Iron 0.8mg 4%
Calcium 37.4mg 4%
Amount Per 100 g
Calories 94.01 Kcal (394 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 8.38mg 0%
Potassium 230.34mg 6%
Total Carbs 22.32g 9%
Sugars 13.41g 62%
Dietary Fiber 1.36g 6%
Protein 0.66g 2%
Vitamin C 13.7mg 26%
Vitamin A 0.7mg 25%
Iron 0.7mg 4%
Calcium 32.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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