Advertisement
Ingredients
1 butternut squash, about 2 pounds
Salt to taste
2 tablespoons butter
1 tablespoon honey
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon ground allspice
Pinch cinnamon
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
31 grams carbs; 15 milligrams cholesterol; 171 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 5 grams fiber; 560 milligrams sodium; 2 grams protein; 9 grams sugar
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.
Powered by
Preparation
- Step 1
Pare the squash, remove the seeds and cut into 1 ½-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.
Private Notes
Comments
Easy as pie and just as tasty. This is the recipe for making quick, savory puréed squash. I’m adding it to my repertoire!