Acorn squash makes a sweet substitute for potatoes in this easy mash. Use a serrated grapefruit spoon to get all the seeds and stringy fibers out of the inside of the squash.

Makes 2 servings, 2/3 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

1 acorn squash (1 1/4 pounds), halved and seeded
2 tablespoons pure maple syrup
1 teaspoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray.
2. Place squash halves cut-side down in the prepared pan. Bake until soft, about 50 minutes. Let cool for 10 minutes.
3. Scrape the soft squash flesh into a medium bowl. Stir in syrup, butter, cinnamon and salt with a fork, mashing the squash until somewhat smooth.

NUTRITION INFORMATION: Per serving: 156 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 36 g carbohydrate; 2 g protein; 3 g fiber; 299 mg sodium; 790 mg potassium.

Nutrition bonus: Vitamin C (40% daily value), Potassium (22% dv), Magnesium (18% dv), Vitamin A (15% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 1/2 starch

Easy enough for a week night, tasty enough for Thanksgiving dinner.

Dave, Roanoke, VA

Very tasty, loved it. I used Delicata squash which I microwaved instead of baked to save time. I didn't really measure the flavorings -- just added till it met my taste.

Lori, Simsbury, CT

I really liked this, however, my children did not. I don't know if it was a texture thing or not. Try them - I liked them.

kkp, Odessa, DE

This is very, very similar to a dish that I make. This dish is a spin off from an Algonquine and Iroquois dish.

Royce Faina, Laramie, WY