Directions:
- Cook the squash (in water) until tender (apprx 25 minutes), drain.
- Puree in a food processor until smooth.
- Blend in the butter, maple syrup, salt, pepper& nutmeg.
- Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
- Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.18 Kcal (696 kJ) | ||
| Calories from fat | 59.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 7.87mg | 0% | |
| Potassium | 766.55mg | 16% | |
| Total Carbs | 26.45g | 9% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 80.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 73.27 Kcal (307 kJ) | ||
| Calories from fat | 26.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 10% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 4% | |
| Sodium | 3.47mg | 0% | |
| Potassium | 337.98mg | 16% | |
| Total Carbs | 11.66g | 9% | |
| Sugars | 2.27g | 21% | |
| Dietary Fiber | 1.98g | 18% | |
| Protein | 1.36g | 6% | |
| Vitamin C | 10.2mg | 39% | |
| Iron | 1mg | 12% | |
| Calcium | 35.6mg | 8% | |
* 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.
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