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Streusel Topped Butternut Squash Recipe
|Unsweetened applesauce||1⁄2 Cup (8 tbs)|
|Maple brown sugar/Low fat yogurt||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Wheat bran cereal flakes||1⁄2 Cup (8 tbs), crushed|
|Brown sugar||3 Tablespoon|
|Reduced calorie margarine||2 Teaspoon, melted|
Serving size: Complete recipe
Calories 1643 Calories from Fat 68
% Daily Value*
Total Fat 7 g11.5%
Saturated Fat 0.95 g4.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2002.9 mg83.5%
Total Carbohydrates 417 g139.1%
Dietary Fiber 53 g212%
Sugars 189.9 g
Protein 27 g54.4%
Vitamin A 3437.6% Vitamin C 967.7%
Calcium 77.7% Iron 457.7%
*Based on a 2000 Calorie diet
Place, cut side down, in an 11x7x1 1/2-inch baking dish.
Add water to pan to depth of 1/2 inch.
Cover and bake at 400° for 50 minutes or until squash is tender.
Remove and discard seeds.
Scoop out pulp, and place in a medium bowl; discard shells.
Add applesauce, yogurt, salt, and 1/4 teaspoon cinnamon.
Beat at medium speed of an electric mixer until smooth.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Combine cereal and remaining ingredients in a small bowl; stir well.
Sprinkle over squash mixture.
Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.