Butternut Squash With Anise

By Marian Burros

Published December 21, 1982

Total Time
15 minutes
Rating
4(8)
Comments
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Featured in: THE ART OF TRANSFORMING WINTER VEGETABLES

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Ingredients

Yield:6 servings

  • 2 pounds butternut squash, peeled and cut in large dice or into ¼-inch-thick slices

  • 2 tablespoons butter

  • 2 teaspoons anise seed

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 grams carbs; 10 milligrams cholesterol; 104 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 3 grams fiber; 7 milligrams sodium; 2 grams 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

  1. Step 1

    Cook squash in water to cover until tender, about 10 minutes. Drain.

  2. Step 2

    Combine squash with butter and anise and process with steel blade of food processor or in blender to make a puree. Reheat if necessary.

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4 out of 5
8 user ratings
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