Whipped Butternut Squash

I've had a butternut squash sitting sitting around for over a week now, with the intention of making some roasted butternut squash soup (don't worry I'll get there, I promise), but on a whim I thought I'd try whipping it.

So, I cut it in half scooped out the seeds. It then weighed in at 741 grams. Then I placed it face down in a roasting pan, sprayed the outer skin with 1 teaspoon of olive oil and poured about a cup or so of water into the pan.

I popped the pan into a preheated 425F/218C oven for about 35-40 minutes, or until it's tender when poked with a fork.

Remove from the pan, and let cool on a plate, before peeling off the skin. Once the skin is peeled, transfer to a bowl and mash with a fork.

Add 1/2 tablespoon/6.5 grams of butter or margarine (I used the latter), 1 tablespoon/25 grams Greek yogurt, skyr or kvark (I think only Greek yogurt is available in the US, but they're all roughly the same). Season with a pinch of salt and pepper. I also added cayenne, cinnamon, nutmeg, and cumin.

Whip the squash, butter, yogurt, and spices for around 1-2 minutes and serve.

Nutritional value (per 100 grams):

56 Calories

0.5 grams of Fat

0.07 grams of Saturated Fat

1.46 grams of Protein

13.31 grams of Carbohydrates

2.47 grams of Sugar

2.25 grams of Fiber

For the entire Squash:

369 Calories

3.26 grams of Fat

0.52 grams of Saturated Fat

9.66 grams of Protein

87.89 grams of Carbohydrates

16.3 grams of Sugar

14.82 grams of Fiber