Butternut Squash Puree
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1butternut squash, about 2 pounds
- Salt to taste
- 2tablespoons butter
- 1tablespoon honey
- ⅛teaspoon freshly grated nutmeg
- ⅛teaspoon ground allspice
- Pinch cinnamon
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
155 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 2 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Pare the squash, remove the seeds and cut into 1½-inch cubes. Put in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer for 5 minutes or until tender.
- Step 2
Drain the squash and put it through a food mill or processor. Return the puree to the saucepan and add butter, honey, nutmeg, allspice, cinnamon, salt and pepper. Blend well until smooth. Serve hot.
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Margie Dana
Easy as pie and just as tasty. This is the recipe for making quick, savory puréed squash. I’m adding it to my repertoire!
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