Mashed Squash with Caramelized Onions
ACTIVE: 40 minutes TOTAL: 1 hour 10 minutes
TO MAKE AHEAD: Transfer to a lightly oiled baking dish, cover with foil and refrigerate for
up to 1 day. To reheat, drizzle with 1 teaspoon olive oil, cover and bake in a 350°F oven for
about 30 minutes.
A touch of sherry vinegar brightens up this healthy squash side dish. Buttercup squash
will give it a bright orange color but any 3-pound winter squash, such as butternut or
acorn, can be used in its place.
1 3-pound buttercup squash, halved and seeded
1/4 cup extra-virgin olive oil
1 pound onions ( 2-3 medium), diced
1/2 teaspoon salt
11/2 teaspoons sherry vinegar
Ground pepper to taste
1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.
2. Place squash cut-side down on the prepared pan. Bake until the flesh is very tender, 45
to 55 minutes.
3. Meanwhile, heat oil in a large skillet over high heat. Add onions and salt; cook, stirring
frequently, until the onions begin to brown, about 5 minutes. Reduce heat to medium-low;
cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes
more. Stir in vinegar and pepper and cook a few more minutes. Remove from heat, cover
and keep warm.
4. When the squash is cool enough to handle, scrape the flesh into the skillet. Return to
medium-low heat and mash, stirring to incorporate the onions.
SERVES 6: 1/2 cup each
Calories 181, Fat 10g (sat 1g, mono 7g), Cholesterol 0mg, Carbs 24g, Total sugars 7g
(added 0g), Protein 2g, Fiber 4g, Sodium 202mg, Potassium 698mg.
Nutrition bonus: Vitamin C (40% daily value).