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The piney flavor of
rosemary is a great complement to this dish...
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3 cups |
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mashed
cooked butternut squash (about 3 pounds
uncooked) |
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¼ cup |
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(1 ounce)
grated fresh Parmesan cheese, divided |
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½ tsp |
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kosher salt |
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½ to ¾ tsp |
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chopped
fresh rosemary |
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¼ tsp |
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freshly
ground black pepper |
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¼ cup |
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(1 ounce)
shredded Asiago or provolone cheese |
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1 |
Preheat oven to
450°F. Coat 1½-quart baking dish with cooking spray. |
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2 |
Combine squash, 2 T.
Parmesan, salt, rosemary, and pepper. Spoon mixture into
prepared dish. Sprinkle with 2 T. Parmesan and Asiago. |
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3 |
Bake for 20 minutes. |
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Servings: 4 |
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Yield: Serv. Size: 3/4
cup |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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99.51 |
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Calories From Fat (34%) |
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34.12 |
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% Daily Value |
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Total Fat
3.79g |
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6% |
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Saturated Fat 2.32g |
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12% |
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Cholesterol
10.39mg |
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3% |
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Sodium
396.93mg |
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17% |
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Potassium
389.43mg |
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11% |
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Carbohydrates
12.78g |
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4% |
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Dietary Fiber 2.15g |
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9% |
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Sugar 2.41g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
10.64g |
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Protein
5.28g |
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11% |
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WW Points 2 |
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Recipe Source |
| Cooking
Light |