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Maple Nut Mashed Rhubarb Squash Recipe
|Hubbard squash||3 Pound|
|Boiling water||3 Cup (48 tbs) (Adjust Quantity As Needed)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Maple syrup||2⁄3 Cup (10.67 tbs)|
|Freshly ground pepper||To Taste|
|Ground ginger||1⁄4 Teaspoon|
|Chopped toasted pecans/Walnuts||1⁄2 Cup (8 tbs)|
Calories 411 Calories from Fat 186
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 10.3 g51.6%
Trans Fat 0 g
Cholesterol 40.3 mg
Sodium 240 mg10%
Total Carbohydrates 57 g19.1%
Dietary Fiber 7.5 g30.2%
Sugars 27.4 g
Protein 6 g12.1%
Vitamin A 258.9% Vitamin C 45.4%
Calcium 3.3% Iron 11.3%
*Based on a 2000 Calorie diet
Cook the squash in boiling water to cover in a covered saucepan for 15 to 20 minutes or until very tender.
Drain and mash as you would potatoes.
Return to the saucepan and beat in the butter, maple syrup, salt, pepper and ginger.
Turn into a hot serving dish and sprinkle with the nuts.