![](https://cdn.statically.io/img/www.allrecipes.com/thmb/OwS_bsSpoikOjxqsEgxoznrggfA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3456629-20e2ef57f8a146b983c6ad50094ed636.jpg)
Ingredients
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1 butternut squash, halved and seeded
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water as needed
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¼ cup coconut milk, or to taste
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½ teaspoon ground cinnamon
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1 tablespoon chopped walnuts
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place butternut squash halves, cut-side up, in a baking dish; fill dish with 1/4 inch of water.
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Bake in the preheated oven until softened, 50 to 60 minutes. Cool squash.
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Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.
Cook's Notes:
If desired, smear open side of butternut squash with butter or ghee before baking. Butternut squash can also be cooked in the microwave.
More coconut milk may be needed depending on the size of the squash.
Nutmeg may also be a complementary spice with the cinnamon.
Nutrition Facts (per serving)
242 | Calories |
6g | Fat |
50g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 242 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Sodium 22mg | 1% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 9g | 32% |
Total Sugars 9g | |
Protein 5g | 10% |
Vitamin C 88mg | 97% |
Calcium 212mg | 16% |
Iron 4mg | 20% |
Potassium 1521mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.