Port Huron Hospital – a leader in healing, your partner in health.

Roasted Butternut Squash

2 squash, butternut (2 pounds)
¼ cup margarine
3 tbsp orange zest
1 pinch cinnamon, ground
3 tbsp honey
Salt & Pepper

Cut the squash in half lengthwise and remove the seeds and strings.  Brush the insides with 2 tablespoons of the softened margarine and season with salt & pepper.  Place squash on a baking pan, skin side down and bake at 350 for 35 minutes or until tender.

Remove from oven and scoop out and place in a food processor.  Add the orange zest, honey and remaining margarine.  Blend until smooth.  Add a pinch of cinnamon and incorporate gently.

PER SERVING: 170.0 Calories, 7.7 g Total Fat, 1.4 g Saturated Fat, 0 mg Cholesterol, 6.8 mg Sodium, 27.1 g Total Carbohydrate, 0.4 g Dietary Fiber, 1.6 g Protein, 80.0 mg Calcium