• 3 pounds butternut squash, halved and seeded
  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon white wine vinegar


Preheat oven to 375°F. Coat a baking sheet with olive oil cooking spray. Place squash cut-side down on the prepared pan. Bake until the flesh is very tender, about 45 to 55 minutes. Meanwhile, heat olive oil in a large skillet over high heat. Add onions and salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce heat to medium-low; cook, stirring frequently, until the onions are golden brown and very soft, about 15 minutes more. Stir in white wine vinegar and ground black pepper, and cook a few more minutes. Remove from heat, cover and keep warm. When the squash is cool enough to handle, scrape the flesh into the skillet. Return to medium-low heat and mash, stirring to incorporate the onions.

Makes 12 servings
Serving Size: about 1/2 cup

Calories 73
Fat 2.5g
Saturated Fat 0.3g
Polyunsaturated Fat 0.3g
Cholesterol 0mg
Sodium 46mg
Potassium 352mg
Carbohydrate 13.5g
Fiber 3.7g
Sugar 3.0g
Protein 1.2g