Butternut Squash Puree With Orange and Ginger
Published December 4, 1993
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium-size butternut squash, peeled and cut into ½-inch cubes
1 ½ teaspoons grated fresh ginger
1 teaspoon grated orange rind
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
15 grams carbs; 58 calories; 3 grams fiber; 294 milligrams sodium; 1 gram protein; 3 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.
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Preparation
- Step 1
Place the squash in a medium-size saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain well.
- Step 2
Place the squash in a food processor with the ginger and orange rind. Process until smooth. Add salt and pepper. Divide among 4 plates and serve immediately.
Private Notes
Comments
This is shockingly flavorless, despite seasonings. Perhaps I’ll try roasting instead of boiling next time.
Easy, good side dish. I had half a butternut squash languishing in my fridge. This used it up perfectly.