This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else."
–Mario Batali, Chef
There are a lot of recipes on the Dr. Gourmet web site that use butternut squash (try Butternut Squash Risotto). It has a sweet, nutty flavor similar to pumpkin. It is also similar to acorn squash in texture but usually sweeter. Choose smooth skinned butternut squash with no dark spots or blemishes. Both acorn and butternut squash are high in fiber: about 2 - 3 grams per cup of cubed squash.
Servings: 2 | Serving size: 1/2 squash
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Makes great leftovers. Cut into chunks and add to salads or reheat gently.
|1 lb||butternut squash|
|spray olive oil|
|2 tsp||unsalted butter|
|fresh ground black pepper (to taste)|
Preheat oven to 375F.
Slice the squash lengthwise and scoop out the seeds.
Spray a skillet with the oil and place the squash in the pan face down, then place in the oven.
Bake for 30 minutes, then turn over and place 1 tsp butter, 1 tsp maple syrup and half the salt in the hollow of each squash. Grind the fresh pepper over the top and return to the oven, baking for another 15 minutes.
Serving size: 1/2 squash
|Calories 136||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 26g||8%|
|Dietary Fiber 5g||16%|
|Vitamin A 466%||Vitamin C 80%|
|Calcium 8%||Iron 8%|
|Vitamin K 2 mcg||Potassium 799 mg|
|Magnesium 77 mg|