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Butternut Squash, Mashed (P, KLP, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 6

1-1/2 to 2 pound butternut squash
1 20-ounce can crushed pineapple, drained
6 to 7 packages sweetener (or sugar to taste), divided
1 teaspoon cinnamon (plus more for top)
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon salt or to taste

Cut squash in half lengthwise and remove seeds. Bake in 350°F oven for 1 hour or until soft. Let cool and remove skin.

Mash and mix with 6 packets sweetener and remaining ingredients. Spread in 9" round or square baking pan and sprinkle with additional packet of sweetener and cinnamon. Bake uncovered in 350°F oven for 1 hour.

Banana squash may be substituted for the butternut.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A