Filed Under: Child, Christmas, Pregnancy, Side, Thanksgiving, Under 20 Mins, Vegetables

Brown Sugar Butternut Squash

Turn butternut squash into a fast and easy dish thanks to diced squash and canned sweet potato

November 28th, 2007

Recipe by Leeanne Wright

Prep Time
20 minutes
  • 1 kg frozen, diced butternut squash
  • 1 can (597 mL) sweet potato, drained
  • 1/4 cup unsalted butter, plus 1 tbsp for finishing
  • 1 tsp each vanilla extract and salt
  • 1/4 tsp ground pepper
  • 1/2 tsp each cinnamon and cumin
  • 1/4 tsp cayenne pepper
  • 1/4 cup brown sugar, or to taste
  1. Cook squash in steamer insert over boiling water for 5 minutes or until tender. Drain well and transfer to a large pot. Add sweet potatoes and mash. Over low heat, add remaining ingredients except sugar and 1 tablespoon butter; stir well.

  2. To serve, sprinkle brown sugar and small pieces of reserved butter on top.

Nutrients Per Serving

239 calories, 7.7 g fat, 67.1 mg calcium, 362 mg sodium, 41.3 g carbs, 3.4 g fibre, 3.8 g protein; good source folate, magnesium and iron.

Brown Sugar Butternut Squash
Photo by James Tse

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