Butternut Squash Mash With Peas

1. 1

   Preheat oven to 400 F. Spray a rimmed baking sheet with olive oil baking spray. Place squash chunks onto the sheet and spray the chunks with additional olive oil spray. Then season with salt and pepper.

2. 2

   Roast the squash for 20-25 minutes, until chunks are soft. Remove pan from oven and immediately place the squash into a large bowl with the frozen peas. Allow the mixture to sit for 5 minutes, then add the warmed broth and mash everything together with a potato masher. Serve immediately.

3. 3

   Nutrition information per 3/4 cup: 97 calories, 1 g fat, 3.5 g protein, 13 g carbohydrates, 6 g fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.