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. Place the cubes in a saucepan, cover with water and add salt. Bring to a boil, cover and simmer 5 minutes or until tender.
- Step 2
Drain and put through a food mill or food processor. Return the puree to the saucepan and add the butter, honey, nutmeg, allspice, cinnamon, salt and pepper. Blend well until smooth. Serve hot with the ham loaf.
Private Notes
Comments
This is very easy, quick, and tasty. We skip the honey and butter, and use a bit of olive oil and a shake or two of chipotle pepper.
This is very easy, quick, and tasty. We skip the honey and butter, and use a bit of olive oil and a shake or two of chipotle pepper.
So good.